Prep Time: 10 minutes | Cook Time: 1 hour
- 2 acorn squash, halved and seeded
- 1 cup water
- 3 Tbsp butter
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 3 1/2 cups vegetable broth
- 1/4 cup half-and-half
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp paprika
- salt and pepper to taste
Preheat your oven to 400ºF. Place squash in a baking dish, cut side down, and pour the water into the dish. Bake until the squash is tender, about 45 minutes. Remove from the oven and let cool until able to handle. Scoop the squash from the skin and place into a bowl. Disregard skin.
In a pot, add the butter and melt over medium-high. Add the onions, carrots, and garlic and cook until soft, about 6-7 minutes. Pour in the vegetable stock and squash. Then bring the mixture to a simmer and cook 20 minutes.
Puree the mixture by either using a hand mixer or adding the soup into the blender in batches. Blend until smooth.
Pour the mixture back into the pot and stir in the half-and-half, nutmeg, cinnamon, paprika, and season with salt and pepper. Serve.
Make sure when adding the soup to the blender that you only fill it halfway to prevent a mess.
You can also use chicken stock in place of the vegetable stock.
Soups on! Try out our Slow Cooker Chicken Pot Pie Soup.