Description
A creamy and sweet soup made from roasted acorn squash and honey.
Ingrédients
L'échelle
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Brush acorn squash halves with olive oil and honey.
- Place squash cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, salt, pepper, and cinnamon.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and heat through.
- Serve warm.
Notes
- Adjust honey for desired sweetness.
- Top with roasted pumpkin seeds for crunch.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Soup
- Méthode: Baking and simmering
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 220
- Sucre: 10g
- De Sodium: 500mg
- La graisse: 12g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 4g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: honey roasted acorn squash soup