Roasted Acorn Squash Soup With Rosemary and Garlic
Acorn squash is a good source of vitamin C, potassium, and dietary fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Acorn Squash Soup With Rosemary and Garlic
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 40 minutes or until the squash is tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped rosemary. Sauté until the onion is translucent.
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Scoop out the roasted acorn squash flesh and add it to the pot. Stir to combine.
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Add vegetable stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in heavy cream and heat the soup for a few more minutes.
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Serve hot and garnish with a drizzle of olive oil and a sprinkle of chopped rosemary.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
