Roasted Acorn Squash Soup

Did you know winter squash is some of the most nutritious vegetables we have? The varieties that fall into winter squash are Butternut, Acorn, Spaghetti and Pumpkins. Winter squash are cousins to the melons and cucumbers.

Acorn squash is full of most of our dietary needs. One serving is one cup. In that one cup of acorn squash, you get 9 grams of fiber, 145% of our daily requirements of Vitamin A, 30% of our daily requirements of Vitamin C, potassium, manganese, foliate, Vitamin B complex, 15% of our daily requirements of omega 3 fatty acids, copper, tryptophan and 2 grams of protein. The best part is one cup of acorn squash, will only cost you 115 calories!

WHEW! I told you it was nutritious; maybe I should have used the word powerhouse, eh?



Sauté onion, carrot and apple



Last night instead of making the traditional roast acorn squash with brown sugar and butter, I made soup instead. I used chicken bouillon, my Vegan friends can substitute  vegetable bouillon or broth.

The kids decided that either garlic croutons or crumbled bacon would make a wonderful topping to this soup. I ate it as was and thoroughly enjoyed it. It was warm, satisfying and filling to point, I was not hungry upon waking this morning.

Roasted Acorn Squash Soup

Ingredients:

3 acorns, sliced in half and seeds removed
2 Tablespoons olive oil
2 carrots, chopped
1 pink lady apple, cored and chopped
1 yellow onion, chopped
1 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground sage
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
4 cups chicken bouillon or broth

Before puree

Directions:

Preheat oven to 400 degrees.
Line baking pan with aluminum foil and place squash skin side down on pan.
Sprinkle with sea salt and ground black pepper. 
Roast in oven for 45-50 minutes. Remove from oven and cool.
Once cool, remove pulp from skin. I used the kid’s pumpkin carving tool to remove the pulp, but a spoon should work just as well. Throw outer shell away, sit aside the pulp.
In a large pot, over medium high heat, warm olive oil
 Add carrots, apple, and onion to pot and sauté until tender.


Oh, that's good!



Once tender, add salt, ginger, sage, cayenne, allspice, squash and chicken bouillon.

 Stir well and bring to a boil. Cover and reduce heat to simmer for 15-20 minutes.

Transfer to a food processor or blender and puree. I had to do mine in two batches, return puree to pot and stir until well blended.