Creamy Acorn Squash
Acorn squash is named for its acorn-like shape and is a popular winter squash variety in North America.
This is vegetarian and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Creamy Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side up.
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Drizzle olive oil over the squash halves and season with salt and black pepper. Roast in the oven for 40-45 minutes, or until the squash is tender.
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While the squash is roasting, heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened.
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Scoop out the roasted squash flesh and add it to the saucepan. Stir in vegetable broth, heavy cream, Parmesan cheese, salt, black pepper, and fresh thyme.
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Bring the mixture to a simmer and let it cook for 5 minutes. Remove from heat.
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Use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy.
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Return the soup to the saucepan and heat over low heat until warmed through.
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Serve the creamy acorn squash soup hot, garnished with a sprinkle of fresh thyme and grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
