Roasted Acorn Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Transfer mixture to a blender in batches and purée until smooth. Return to pot.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.'}

📊 Nutrition Facts

Per serving (6 servings total)