I had my first bowl of acorn squash soup at Panera Bread and it was delicious but I love this homemade recipe even more. This soup is seriously phenomenal!
What you need:
2 Acorn Squash
1 Sweet Onion
1 Clove of Garlic
1 Carrot
32 oz of Chicken Broth
4 Tablespoons of Butter
1 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
Cut the Acorn Squash in half and remove the seeds. Place the squash with the flesh facing down in a pan and fill with water until the bottom is covered. Put the squash in the oven for 45 minutes. The squash is done when you can poke the skin easily with a fork. Allow to cool and then scoop out the squash. Set aside.
Melt the Butter in a large pot. Add chopped Onions, Carrots and Garlic. Cook for about 5 minutes. Add Chicken Broth and Acorn Squash. Simmer for about 18-20 minutes.
Use an emersion blender to create a smooth texture. (You can use a blender too but be careful, that’s hot hot soup)!
Add Cinnamon and Nutmeg. Enjoy your little bowl of fall!
