Just in time for the Fall season, this recipe offers a different twist on acorn squash. This soup is made easily, and is ready in just one hour. Offering a smooth and creamy texture, we’re sure this will be your family’s new favorite side dish or lunchtime staple.
Prep: 10 minutes
Cooking: 40 minutes
Servings: 4-6, 1-cup each
- 4-cups (2-large acorn squash) seeded, and cut into 2-inch wide chunks
- Melted butter for brushing
- 1-Tbsp kosher salt, plus 1/2 tsp
- 2-cups chicken or vegetable stock
- 4-Tbsp honey
- 1-tsp minced ginger
- 4-oz milk
- 1/4 tsp nutmeg
- Preheat oven to 400 degrees F.
- Brush flesh of the squash with a little butter and season with 1-Tbsp salt and 1-tsp freshly ground white pepper.
- On a sheet pan lay the squash flesh side up. Roast for about 30-35 minutes or until the flesh is nice and soft to the touch. Let cool.
- Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
- Bring to a simmer and puree using a stick blender. Stir in the milk, and return to a low simmer.
- Season with remaining salt, pepper, and nutmeg.
Will keep in refrigerator for about a week. Or it can be frozen.
112 total calories, 2.5g fat, 1.7g monounsaturated fat, 3.3g protein, 22.4g carbohydrates, 3.6g fiber, 266mg sodium, 84mg calciumGet more recipes, follow us on Pinterest!
Written by Rita Larsen, RDN, CD; Elite Sports Clubs Nutrition Educator & Diet Counselor
Rita is certified in Positive Psychology, University of Penn; has a BS in Dietetics from Kansas State University; and an Internship and Masters at the Indiana University Medical Center.Schedule a Nutrition Consultation