Roasted Acorn Squash Soup

Vegetable & Fruit challenge, one at Time: Acorn Squash

Acorn squash is a fruit, and sometimes called a  winter squash but its available year round. It tastes different than butternut squash  that I tried last year. Acorn squash is more yellowish, because it has less beta- carotene (The active form of Vitamin A), than butternut squash.I picked acorn squash, because I love squashes in general and I was very tempted to try another one, and because I started a challenge, and called it Veg. & fruit challenge, one at time starting with Kale . so it’s the time for a new item.

The nutrition profiles of Acorn squash and butternut squash are very similar, but butternut is much higher in Vitamin A. The taste is similar, but acorn tastes sweeter than butternut, so it may suitable for desserts more than savory dishes.

Because I love sweetly deserts,  I roasted the acorn squash to get an extra sweetness. and decided to add other veggies and fruits to get rich flavors.

Yield: 4

Roasted Acorn Squash Soup

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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Ingredients

• 1 medium Onion chopped into cubes
• 2 small Apples (granny smith or any variety suitable for cooking)
• 3 small white potato
• 1 lb of Acorn Squash cubes
• 2 Tbs Olive Oil
• 4 cups of vegetable broth or you can use water
• 2 tsp of salt
• 2 tsp Garlic Powder
• Black Pepper as desired
• Chives for garnish

Instructions

1. Chop onions, apples, potato into cubes (You can leave the skin for potato and apple but make sure you washed them very well)
2. Lay them on a pan.
3. Cut the acorn squash into halves, if its ripe then cut into cubes, and add it to other veggies (If not cut into two halves and roast it for 20 minutes)
4. Add the roasted acorn squash to the baking pan with other ingredients,Drizzle with olive oil, sprinkle the salt and pepper, garlic powder.
5. Roast them into oven on 375 for 25 minutes let it stand for 10 min.
6. Put the roasted veggies in the cooking pot on the stove, add the vegetable broth, leave it until it boils and the veggies are very soft.
7. Remove it from the stove ,blend the soup until it's creamy, or to a desired consistency.
8. Return it to the stove, you can add more seasoning if desired, leave until it boils then remove fro stove and serve.

Notes

For a soup is full of starchy ingredients, the amount of calories and carbohydrates is fairly low!

The vegetable Broth I used is a homemade one, so it didn't really add much calories and sodium, but if used a store bought one, these numbers will change

This soup is very fulfilling, plus it's vegan and gluten free.

Nutrition Information:

Amount Per Serving: Calories: 128Total Fat: 7gSodium: 600mgCarbohydrates: 32gFiber: 7gProtein: 2g