Description
A creamy and flavorful honey roasted acorn squash soup.
Ingredients
Scale
- 1 medium acorn squash, halved and seeds removed
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the acorn squash halves with olive oil and honey.
- Place the squash cut-side down on a baking sheet.
- Roast for 30-35 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add vegetable broth, salt, and pepper.
- Scrape the flesh from the roasted squash and add to the pot.
- Simmer for 10 minutes.
- Puree the soup until smooth.
- Stir in coconut milk and heat through.
- Serve hot, garnished with fresh thyme.
Notes
- This soup can be made ahead and stored in the refrigerator.
- Adjust the sweetness by adding more or less honey.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: honey roasted acorn squash soup