Acorn Squash Soup
Recipe by Kyleigh Sage
@barleyandsageRich and creamy, this delectable acorn squash soup is made with lactose-free LACTAID® Lactose-Free 2% Reduced Fat Protein Milk so it comes with an extra boost of protein. Savory thyme, sage, and onion compliment the sweet acorn squash to make a soup that will warm you up from the inside out.
PREP
10 min
COOK
50 min
TOTAL
1 hr
4 Servings
Ingredients
For the Soup
3-4 large acorn squash
2 large carrots
1 tablespoon olive oil (plus extra for drizzling)
1 large yellow onion
1 teaspoon fresh thyme
1 teaspoon fresh sage
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon nutmeg
¼ teaspoon cayenne pepper
2 cups vegetable stock
Roasted pumpkin seeds (optional)
For the Squash Bowls (Optional)
4 large acorn squash
Olive oil
Salt
LACTAID® Lactose-Free 2% Reduced Fat Protein Milk
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LACTAID® Reduced Fat 2% Lactose-Free Milk
Directions
For the Soup
Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
Add in the LACTAID® Lactose-Free 2% Reduced Fat Protein Milk and blend again until the soup is smooth and creamy.
Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.
For the Squash Bowls (Optional)
Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact.
Drizzle lightly with olive oil and sprinkle with salt. Roast for 20-30 minutes until the squash is just tender but still holding its shape.
Remove from the oven and let cool.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
548
8g
-
2g
Cholestrol
Sodium
Total Carbohydrate
Dietary Fiber
13mg
835mg
91g
13g
Sugars
Protein
Calcium
8g
15g
-
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
Cholestrol
Sodium
548
8g
-
2g
13mg
835mg
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
91g
13g
8g
15g
-
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