This acorn squash soup is flavored with half-and-half, nutmeg, and cinnamon to create a creamy, flavorsome soup.
Ingredients
- acorn squash, halved and: 2 piece (seeded)
- water, as needed:
- unsalted butter: 3 Tbsp
- sweet onion: 1 piece (chopped)
- carrot: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- ½ cups low-sodium chicken stock: 3 piece
- half-and-half: 0.25 cup
- ground nutmeg: 0.5 tsp
- ground cinnamon: 0.5 tsp
- pinch salt and ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
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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.
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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.
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Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
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Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.
