Spiced Roasted Acorn Squash Soup

Today it hit a crazy low of 67 degrees in Dallas, so guess what that means – it’s fall, y’all!

In honor, I decided to try out something different. The elusive, mysterious, never-before-set-foot-in-my-house ACORN SQUASH.

It wasn’t even my idea. Four-year-old Roman saw one at Aldi and asked to get it. And based on what I’ve been learning about nutrition and the importance of rotating vegetables by what’s in season (as nature intended), I said, “Sure! Let’s make something fun!”

Spoiler alert – Roman did NOT like this soup. Baby Rhett did, because he dipped Veggie Straws in it. Whatever.

I will make this again…even if just for me. It is creamy, warming, and a flavorful blend of sweet and savory spices. I wish I had this recipe when I was teaching, because it would be a great one to make on Sunday and portion out for the week. It’s a perfect recipe to make a double batch and freeze for later, too!

All you do is roast the veggies and dump everything in a blender or food processor.

roasted acorn squash

roasted squash in processor


Ingredients:
  • 1 acorn squash
  • 1 yellow bell pepper
  • 1 1/2 cups bone broth (or veggie broth or even water)
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground allspice
  • 2 tablespoons minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon onion powder
  • 2 teaspoons ground ginger
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Chop the bell pepper into large pieces. Cut the acorn squash in half, and scoop out the seeds (I put the squash in the microwave for 2 minutes to soften it enough to cut through).
  3. Rub coconut oil over the veggies, about a tablespoon, top with some salt and pepper, and put in the oven for 40 minutes or until squash is soft enough to scoop out with a spoon.
  4. When finished, scoop out the squash into your food processor or blender and add the bell pepper and spices. Start blending, then add in the liquid gradually to make the consistency of your liking.
  5. Pour into bowls and enjoy!

I topped mine with avocado just for kicks, and I ended up adding a little cayenne because I like some spice. Cilantro would be a nice finishing touch as well.

There are so many other things you could do with this recipe – blend in some greens, maybe add some lentils or top it with goat milk yogurt. It is so versatile.

roasted acorn squash soup

 

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