Savory Creamy Acorn Squash Winter Soup
One of the many reason I love winter is the plethora of amazing foods that are in season! Squash can be prepared in so many ways, but nothing beats savory, creamy winter squash soups as a great comfort on cold winter nights.
This roasted acorn squash soup is easy to make: a little sautéing, roasting, and blending and you'll have a hearty soup that is nutritious and filling, as well as low in calories. It's perfect for a family meal and lunch the next day!
Here are just a few of the reasons acorn squash is a fabulous addition to any healthy diet!
Boosts the Immune System- rich in Vitamin C, which is one of the most important nutrients for maintaining a healthy immune system.
Promotes skin health- the Vitamin A in acorn squash may help prevent skin damage caused by ultraviolet light.
Help regulate blood pressure- Contains potassium to help relax blood vessels and arteries and lowers the stress on your cardiovascular system.
Promote healthy vision- Vitamin A reduces the oxidative stress in the eyes, which helps promote better eyesight.
Boosts digestive health- acorn squash is packed with fiber, which reduces the frequency of digestive issues such as constipation and diarrhea.
Help build strong bones- acorn squash is a great non-dairy source of calcium, which helps build strong bones.
The Recipe!
Ingredients
1 large acorn squash
2 T. olive oil, divided
1/4 teaspoon ground cinnamon
1/2 t. kosher salt, or to taste
1 medium yellow onion, chopped
3 cloves garlic, minced
2 c. unsweetened almond milk
2 c. vegetable broth
Optional: Sour cream or plain Greek yogurt for serving
Instructions
Preheat the oven to 375ºF.
Chop the tip and tail off the acorn squash, then cut it in half lengthwise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
Drizzle the squash flesh with 1 T. of olive oil; sprinkle with salt and cinnamon. Place squash halves on a baking sheet, cut-side down. Roast for 45 to 50 minutes, or until the flesh is very soft.
Use a spoon to remove the squash flesh from the skin; discard the skin.
Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth.
Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt drizzled on top, if desired.
Tip! If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.
Bon Apetit!!
With love,
Dr. Marissa
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Resources:
https://foodfacts.mercola.com/acorn-squash.html
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