Roasted acorn squash soup is a vegan, easy, paleo, and perfect soup that tastes very delicious and is very suitable for cold weather.
Roasted acorn squash soup is a super healthy, very delicious vegan soup. Roasted acorn squash soup made with cayenne pepper, ground allspice, vegetable stock, dried ginger, and other ingredients listed in this recipe. Roasted acorn soup is loved by many and this soup is filling.
Health Benefits of Roasted Acorn Squash Soup
- Acorn squash is packed with antioxidants that can help neutralize potentially harmful molecules called free radicals which can help protect your body from health issues such as high blood pressure, stroke, heart disease, arthritis, and certain cancers.
- Acorn squash is packed with a high level of carotenoid pigments, the chemicals that give it a yellowish color. This carotenoid can be converted by your body into more vitamins.
- This wonderful squash contains betacarotene which can protect your skin from sun damage and related cancer.
- Acorn squash is packed with Vitamin A which your body needs to nourish your cornea and to produce the moisture your eyes need to work perfectly well.
Preparation time: 50 minutes
Cook time: 35 minutes
Total time: 1 hour, 25 minutes
Serving: 4 servings
- 1/8 teaspoon cayenne pepper
- 4cups vegetable stock
- 1/8 teaspoon ground allspice
- 1 shallot, chopped
- 3 acorn squashes
- 1 teaspoon sea salt
- 2 carrots, chopped
- 1 granny smith apple, cored and chopped
- 1 teaspoon ground black pepper
- 2 tablespoons of olive oil
- 1/4 teaspoon dried sage
- 1/2 red onion, chopped
- 1/2 teaspoon dried ginger
- 1 shallot, chopped
Method of Preparation
Step 1: Firstly, preheat your oven to 400 degrees. Line your baking sheet with aluminum foil or parchment paper.
Step 2: Lightly sprinkle the aluminum foil with kosher salt and then grind black pepper. Place squash, cut-side-down, onto your aluminum foil. Then roast it in the oven for about 45-50 minutes or until flesh and tender and easily pierced. Remove it from the oven and allow it to cool.
Step 3: Once your squash gets cool, remove flesh skin using a spoon to scoop the flesh out, then discard skin and set flesh aside.
Step 4: Using a large deep pot, add your olive oil and heat over medium-high heat until it gets tender for about 5-8minutes. When it gets tender, add your sage, squash flesh, vegetable stock, ginger, cayenne, and allspice. Then stir well and allow to boil. Reduce your heat and allow to simmer for about 20minutes.
Step 5: In an immersion blender, or any blender or a food processor, transfer your puree mixture and blend. Once it’s pureed, season with additional salt, or pepper to taste.
Step 6: To serve, garnish with thinly sliced red apples or onion and served as desired.
Frequently Asked Questions
How Do I Freeze my Roasted Acorn Squash Soup
For you to freeze your roasted acorn squash soup, here are some tips to follow.
- Allow the squash soup to cool completely.
- Store it with an airtight container, gallon, quart-sized freezer bags for easy thawing and storage.
- Leave enough space in the bag to allow for expansion during freezing.
- Place the soup in the fridge overnight when ready to reheat.
How Do I Cut My Acorn Squash?
Acorn squash skin is very tough, use a sharp large knife and hold the squash with one hand carefully cutting in half through the stem. Make sure you press down hard because it can be difficult if you don’t put your weight into it.
Once cut into half, remove the seeds and any membranes. Then you can roast it without cutting further.
Read Also: Bacon Gravy Recipe
How do I Roast My Acorn Squash?
Below is the step by step procedures on how to roast an acorn squash like a professional:
- Firstly preheat your oven to 400 degrees.
- Then line an aluminum foil, or parchment paper and carefully slice your acorn squash in half. When sliced into half, remove and discard all the seeds and any membranes.
- Sprinkle the flesh of your acorn square with ground black pepper and sea salt. Then place your squash down onto your aluminum foil and allow to roast for about 50 minutes or until flesh and tender and easily pierced.
- Then, remove from the oven and allow to cool, once it gets cool remove the skin using a spoon to scoop out the flesh from it.
Can I Substitute Butternut Squash With Acorn Squash?
Yes, of course, you can substituent butternut squash with acorn squash in this recipe. You can even use buttercup squash, sugar pumpkin squash, hubbard squash in this recipe. And trust me it will still taste as good as acorn squash.
Difference Between Butternut Squash and Acorn Squash
- Butternut squash tends to be slightly sweeter and nuttier than acorn squash.
- Butternut squash is easy to peel and cube and you can make soup without roasting it first unlike acorn squash.
Calories: 255 / Fat: 7.4g
Saturated fat: 1.1g / Fiber: 8.1g
Sugar: 8.4g / Vitamin A: 1800IU
Vitamin C: 56.9mg / Iron: 2.8mg
Calcium: 130mg / Carbohydrates: 48.9g
Sodium/; 547mg / Protein: 3.9g
Roasted acorn squash soup is a very delicious meal packed with superb health benefits for your body. It is easy to make if you follow this recipe step-by-step. Corn squash leftovers can be stored in the fridge. It is also simple and easy to make. Roasted acorn squash soup is packed with antioxidants, vitamins, and other essential nutrients needed for a healthy body. Why not try this wonderful recipe and thank me later cause you will enjoy every bit of it.