- Makes: 6-8 Servings
- Ready In: 60 mins
- Prep Time: 15-20 mins
- Cook Time: 45-50 mins
Dark green, yellow, or gold acorn squash are among winter’s best vegetables, with their sweet, rich, nutty flavor. This comforting soup can start off a holiday meal or be served on its own on a cold winter evening.
- Calories: 185
- Fat: 8g
- Protein: 5g
- Sodium: 494mg
- Carbohydrates: 27g
- Fiber: 5g
- Sugar: 2g
Nutritional Information (per serving)
Ingredients:
- 3 pounds acorn squash, peeled, seeded, and cut into 1-inch cubes
Salt to taste
4 tablespoons olive oil
1 carrot, roughly chopped
1 rib celery, roughly chopped
1 leek (white part only), roughly chopped
1/2 medium white or yellow onion, roughly chopped
6 cups chicken broth
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/8 teaspoon ground cinnamon
12 fresh sage leaves
Parmesan cheese, for garnish
Directions:
1. Preheat the oven to 375°F. Lightly oil a baking sheet.
2. Place the squash onto the baking sheet, sprinkle with salt, and bake for 30 to 35 minutes, until soft. Set aside.
3. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery, leek, and onion and cook for 5 minutes, stirring occasionally, until the onions are translucent. Add the broth and cook for 30 to 35 minutes, uncovered, until the carrots are soft. Add the squash and cook for 5 more minutes. Add the white pepper, nutmeg, and cinnamon.
4. Transfer the soup to a blender and puree in batches if necessary, then return the pureed soup to the pot. Or, use an immersion blender and puree the soup in the pot.
5. Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the sage leaves and fry until the leaves turn dark green, about 2 minutes. Serve hot, garnished with crispy sage leaves and a sprinkling of Parmesan.
