Roasted Acorn Squash Soup

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“There are a lot of recipes out there for squash & pumpkin soups. I like this one because it is simple, flavorful, and healthy (no cream!). The garnishes and cranberries give it a unique flavor. Serve with fresh bread and a salad for a perfect fall meal.”
1hr 30mins
6 cups

Ingredients Nutrition


  1. Prepare the squash - cut each one in half & scoop out the seeds with a spoon. Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. Remove from the oven & let cool. Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
  2. Melt the butter in a large stockpot. Add onion & celery and saute over medium heat until soft, around 5 minutes. Add garlic and saute for another minute or so.
  3. Add the wine and simmer for another 5 minutes. Add the stock and bring to a boil. Add the squash. Cover partially and simmer for 30 minutes.
  4. Working in batches, puree the soup in a blender. Return it to the pot and bring to a boil. Season with salt, pepper, and nutmeg.
  5. Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
  6. Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
  7. Enjoy!

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