Acorn Squash Soup
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Well Plated · by Erin Clarke★ 4.9 (91)

Acorn Squash Soup

NUTRITION · PER SERVING90M COOK
CAL 13%·PRO 9%
CARBS 32G50% OF CAL
6G FIBER0G ADDED0G INTRINSIC13G OTHER13G TOTAL SUGAR
FAT 15G51% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smooth, creamy soup of roasted acorn squash with caramelized shallots and warm spices. Elegant enough for holidays yet easy to make.

mainamericansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 whole acorn squash
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 ½ teaspoons kosher salt (plus additional to taste)
  • 2 tablespoons unsalted butter
  • 1 shallot (thinly sliced)
  • 2 medium carrots (peeled and thinly sliced)
  • ¼ teaspoon ground black or white pepper
  • 6 garlic cloves (smashed and peeled)
  • 2 tablespoons honey
  • 4 cups low sodium vegetable or chicken stock (plus additional as needed, divided)
  • 10 sprigs fresh thyme (tied into a bundle)
  • 1 bay leaf
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 cup finely grated Parmesan (plus additional for serving (see notes to make vegan))
  • Canola oil
  • 12 fresh sage leaves
  • Kosher salt or flaky sea salt
PREP
10M
SODIUM
759MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.