Acorn Squash Soup Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (90)

Acorn Squash Soup Recipe

NUTRITION · PER SERVING90M COOK
CAL 10%·PRO 10%
CARBS 31G64% OF CAL
7G FIBER0G ADDED0G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 8G35% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smooth, creamy roasted acorn squash soup made with vegetables and warm spices like cinnamon and ginger. Vegetarian and gluten-free, it's cozy comfort in a bowl.

mainamericansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3 whole acorn squash (halved and seeds removed)
  • 2 tablespoon olive oil
  • salt and pepper (to season)
  • 1 tablespoon olive oil
  • 1 large yellow onion (roughly chopped)
  • 6 large carrots (chopped)
  • 6 ribs celery (chopped)
  • 2 small sweet potatoes (scrubbed and chopped into cubes)
  • 5 cloves garlic (peeled and smashed)
  • 1 (2-inch) piece fresh ginger (peeled, sliced, and smashed)
  • 12 ounces cauliflower florets ((approximately 3-4 cups))
  • 8-12 fresh sage leaves (roughly chopped)
  • 1.5 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 6 cups vegetable broth (or water (plus more as needed))
  • 1/2 cup half-and-half (or cream (optional))
  • Optional Toppings
PREP
15M
SODIUM
1052MG
ESTIMATE
COMPLETE

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