This Creamy Acorn Squash and Brown Sugar Soup Recipe is a delightful blend of sweet and savory flavors, perfect for the fall season. The combination of roasted acorn squash, brown sugar, and warm spices creates a comforting dish that is both nutritious and satisfying.
This soup recipe is straightforward and ideal for those looking to warm up with a delicious bowl of soup. It’s easy to prepare and can be customized with toppings like toasted pumpkin seeds or a drizzle of cream.
Delicious Acorn Squash Soup Recipe
This soup features roasted acorn squash blended with broth, brown sugar, and spices for a creamy texture and rich flavor. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk (optional)
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).
- Blend the Soup: Once the squash is roasted and cool enough to handle, scoop the flesh into the pot with the sautéed onion and garlic. Add the broth, brown sugar, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 5-10 minutes.
- Puree the Soup: Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave some pieces intact.
- Add Creaminess: Stir in the heavy cream or coconut milk if using. Heat gently without boiling. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds if desired. Enjoy hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 250kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 30g
