Creamy Acorn Squash Soup
Spiced with cinnamon and lightly sweetened with maple syrup this creamy acorn squash soup is the perfect warm and comforting dinner to enjoy on cold nights!
Servings: 8 servings
Calories: 261kcal
Equipment
- Soup Pot
- Immersion Blender or Countertop Blender
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1 cup chopped carrots
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- ½ teaspoon ancho chile powder
- ½ teaspoon cinnamon
- 3 cups cooked acorn squash
- 4 cups chicken or vegetable stock
- 1 ½ cups heavy cream
- ¼ cup maple syrup
- Kosher salt, to taste
Instructions
- Place a heavy-bottomed soup pot with a lid over medium heat and add 1 tablespoon olive oil. Once the oil is warmed, add the 1 cup chopped white onion, 1 cup chopped carrots, and a pinch of kosher salt. Stir to coat and cook until onions have become soft and translucent, about five minutes.
- Add the 1 tablespoon minced garlic, 2 teaspoons grated ginger, ½ teaspoon ancho chile powder, and ½ teaspoon cinnamon, stirring to combine. Cook until garlic and ginger are fragrant, about 1 minute.
- Add 3 cups cooked acorn squash and 4 cups chicken stock, stirring to combine. Taste and add more kosher salt as desired. Cover and boil for 15 minutes, or until carrots have softened.
- Using an immersion blender, or working carefully in batches with a countertop blender, puree the soup until smooth and creamy. Stir in 1 ½ cups heavy cream and ¼ cup pure maple syrup. Taste and adjust seasoning, adding more salt, chile powder, or cinnamon, before serving.
Notes
- Refer to post on instructions for how to cook the acorn squash.
- Refer to post for freezing and reheating instructions.
Nutrition
Serving: 1.25cups | Calories: 261kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 213mg | Potassium: 440mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3563IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg