Squash Soup

Name: Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: World Cuisine
Ingredients: 2 acorn squash; 2 tbsp vegetable oil; 1/2 tsp salt divided; 1 medium onion chopped; 2 garlic cloves minced; 1/2 tsp chili powder; 1/2 tsp cumin; 1/4 tsp cinnamon; 3 cups vegetable broth; 1 cup water; 1/4 cup 35% cream; 1/2 cup pepitas optional

4 steps

Prep:15minCook:45min

Updated at: Thu, 13 Jun 2024 00:07:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories186.4 kcal (9%)

Total Fat12 g (17%)

Carbs20.1 g (8%)

Sugars2.5 g (3%)

Protein2.4 g (5%)

Sodium844.2 mg (42%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2acorn squash

2 Tbspvegetable oil

½ tspsalt

½ tspchili powder

½ tspcumin

¼ tspcinnamon

3 cupsvegetable broth

1 cupwater

¼ cup35 % cream

½ cuppepitas

optional

Instructions

Step 1

PREHEAT oven to 375F. Cut in half and set seeds aside. Cut squash in half, season with salt, pepper and olive oil. Roast till tender. About 30 minutes

Step 2

WASH and dry 1/3 cup squash seeds. Toss with 1 tsp oil and 1/8 tsp salt on a baking sheet. Toast seeds in centre of oven until dark golden, 13 to 15 min. Transfer to a rack to cool.

Step 3

HEAT a large pot over medium. Add remaining oil, then onion. Cook until onion softens, about 5 min. Add garlic, spices and remaining salt.

Step 4

PURÉE mixture in pot using a hand blender, or in a blender in batches. Stir in cream. Ladle soup into bowls and garnish with toasted squash seeds or pepitas.