Soups & Stewscopykat5.0
Acorn Squash Soup
Creamy Acorn Squash Soup is perfect for fall.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 50 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- baking dish
- pot
- blender
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Cut the acorn squash in half and remove the seeds. Place the squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan.
3
Cook the squash in a 350°F oven for about ⏱️ 45 minutes, or until tender when poked with a fork. When the squash is cool enough to handle, remove and discard the skins.
4
In a medium-sized pot, sauté the onions in butter over medium heat until they become translucent.
butter2 tablespoons
5
Add allspice, cardamom, white pepper, and salt, and stir until the spices become fragrant. Add chicken broth and cooked squash, and cook until heated through.
salt1 teaspoonchicken broth2 cups
6
Use either a stick blender or a regular blender to puree the soup until smooth. Return the soup to the pot, and add the heavy cream. Heat through, and avoid boiling after the cream has been added.
heavy cream1 cup
7
Garnish with pumpkin seeds and cilantro to serve.
chopped cilantro1 tablespoon
Nutrition Facts
calories
181 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sodium Content
545 mg
protein Content
2 g
cholesterol Content
48 mg
carbohydrate Content
10 g
saturated Fat Content
8 g
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