roasted acorn squash soup

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 02.15.11 at 11:57 pm

squash. soup. ping-pong. hmmm… what do these three things have in common? (and no, the squash in question is not to be confused with the racquet sport!) methinks mother nature seems to be getting a kick out of this funny game of ping-pong between spring and winter… changing seasons on a dime, every couple of days! what better way to deal with it and put a smile on your face than to enjoy a lovely cup of roasted acorn squash soup. smile.

roasted squash:
– preheat oven to 400F
– lightly grease baking pan w/ light canola & sunflower oil
– place 2 acorn squash (halved, seeded) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F

blending & simmering:
– blend & puree: roasted acorn squash (remove peel) & 1/4 cup water in blender
– heat up 1 tbsp evoo in large pot on high heat
– brown 1 large shallot (peeled & rough chop) w/ evoo & ground black peppercorns
– add blended roasted acorn squash to large pot at medium heat
– add 1/4 cup fresh parsley (finely chopped)
– add 1/4 cup light creamcheese
– season w/ dash of ground black peppercorns, 1 tsp ground oregano & 1/2 tsp ground nutmeg
– stir occasionally and simmer on medium heat for 10-15 minutes

food styling:
– serve hot in small bowl or teacup
– garnish w/ roasted pumpkin seeds

  1. That soup really looks yummy!



    • thanks! it’s an easypeasy recipe that is easily adapted w/ different types of roasted veggies… feel free to check out my previous post on roasted red pepper soup. thanks for visiting my blog. :)


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