Acorn Squash Soup
Preheat oven to 400 degrees.
Cut acorn squash in halves and remove the seeds. Use 1 tbsp olive oil to coat the inside of the squash. Place flesh down on a baking sheet and roast squash for 40-50 minutes. Let cool.
Use remaining olive oil to saute onions, shallot, and apple in a large pot. Scrape the insides of the acorn squash and add into the pot, along with the broth and spices.
Bring to a boil. Reduce heat and let simmer for 15-20 minutes.
Use an immersion blender (or put batches into a regular blender) to puree the soup.
2 acorn squash
2 tbsp extra virgin olive oil
1/2 red onion, diced
1/2 yellow onion, diced
1 shallot, diced
1 granny smith apple, peeled and cored
2 cups low sodium vegetable broth
1/4 tsp nutmeg
1/8 tsp cayenne pepper
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