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Creamy Honey Roasted Acorn Squash Soup: A Cozy, Indulgent Treat

Creamy Honey Roasted Acorn Squash Soup
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A rich and creamy soup made with roasted acorn squash and honey, perfect for cold weather.

Ingredients

Scale
  • 2 acorn squashes
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt and pepper.
  3. Roast the squashes cut side down on a baking sheet for about 30 minutes, until tender.
  4. In a pot, sauté onion and garlic until softened.
  5. Once the squashes are roasted, scoop the flesh into the pot with sautéed onion and garlic.
  6. Add vegetable broth and nutmeg, then simmer for 10 minutes.
  7. Blend the soup until smooth, then stir in heavy cream and honey.
  8. Season with additional salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Notes

  • For a vegan version, substitute heavy cream with coconut milk and honey with maple syrup.
  • Add a pinch of cayenne pepper for some heat.

Nutrition

Keywords: Creamy Honey Roasted Acorn Squash Soup

Find it online: https://quickbitekitchen.com/creamy-honey-roasted-acorn-squash-soup/