Description
A warm and comforting honey roasted acorn squash soup.
Ingredients
Scale
- 2 acorn squashes, halved and seeded
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Place the acorn squash halves on a baking sheet.
- Drizzle honey and olive oil over the squash.
- Roast for 30-35 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, salt, pepper, and cinnamon.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and heat through.
- Serve warm.
Notes
- Adjust sweetness by adding more or less honey.
- Top with roasted pumpkin seeds for crunch.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: honey roasted acorn squash soup