Roasted Acorn Squash Soup

Grab a straw, friends. And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo’ fo’ yo’ money straw for maximum suction efficiency. You’re going to need it to drink this down like the soup-sucking pro you are. Sluuuuurp!

Creamy winter squash soups are great company on cold winter nights. They’re the swaddle to your blanket, the peas to your pod, the almond to your joy, the strüsel to your küchel–don’t ask me what that means, I don’t speak Russian German. Point is, whether you use pumpkin, butternut, kabocha, or acorn squash, you’re going to end up with a Cabbage Patch bosom buddy, and it’s going to be the banana to your split.

Recipe

Ingredients

• 1 large acorn squash
• 2 tablespoons olive oil divided
• ¼ teaspoon ground cinnamon
• ½ teaspoon kosher salt or to taste
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 2 cups unsweetened almond milk
• 2 cups vegetable broth
• Sour cream or plain Greek yogurt for serving optional

Instructions

• Preheat the oven to 375ºF.
• Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds–they’re delicious!).
• Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash 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, if desired.

Nutrition