Roasted Acorn Squash Soup

Ingredients

• acorn squash (2 )
• water (0 )
• unsalted butter (3 tablespoons)
• sweet onion (1 large)
• carrot (1 large)
• garlic (1 clove)
• low-sodium chicken stock (3.5 cups)
• half-and-half (0.25 cup)
• ground nutmeg (0.5 teaspoon)
• ground cinnamon (0.5 teaspoon)
• salt (1 pinch)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
3. Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.
4. Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.
5. Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before blending. Puree in batches until smooth and return to pot.
6. Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 155
• fat: 8 g
• sats: 5 g
• carbs: 21 g
• fibre: 6 g
• protein: 4 g
• salt: 0 g