How to Make Roasted Acorn Squash Soup

A healthy fall soup.

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How to Make Roasted Acorn Squash Soup Recipe
7 Steps
Ingredients
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1
Cut off a little bit from each end. Then cut in half & scoop out the seeds. Place face down on parchment on a baking tray & roast at 400 degrees for about 45-60 minutes.

Cut off a little bit from each end. Then cut in half & scoop out the seeds. Place face down on parchment on a baking tray & roast at 400 degrees for about 45-60 minutes.

2
Remove from oven & allow to cool. Then scoop out the squash leaving the skin.

Remove from oven & allow to cool. Then scoop out the squash leaving the skin.

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3
In a large pot over medium heat add all of the ingredients together. Season with sea salt, black pepper, rosemary, & thyme.

In a large pot over medium heat add all of the ingredients together. Season with sea salt, black pepper, rosemary, & thyme.

4
Bring to a boil.

Bring to a boil.

5
Lower heat & reduce to a simmer & cook for about 10 minutes. Use a hand blender until smooth & creamy.

Lower heat & reduce to a simmer & cook for about 10 minutes. Use a hand blender until smooth & creamy.

6
This makes about 9 cups of soup.

This makes about 9 cups of soup.

7
3 cup serving = 2pts for Weight Watchers

3 cup serving = 2pts for Weight Watchers

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