|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As a food item, I believe that squash is underrated! We might eat pumpkin pie once a year and maybe butternut squash soup, but what about the rest of the squash family? Acorn squash makes such a great soup!
This vegetarian and vegan soup is just a little bit creamy with a bit of soy milk. If you prefer a creamier soup, use soy creamer in place of soy milk. I always love a bit of nutritional yeast in squash soup, too. If you're not vegan, you might try a bit of crumbled cheese on top, or, enjoy it just as it is.
- 2 acorn squash
- 2 tbsp olive oil (or vegan margarine)
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 4 cups vegetable broth
- 1/4 tsp nutmeg
- 1/4 tsp cumin
- 1 1/2 cups soy milk
- Salt and pepper (to taste)
Pre-cook the acorn squash, either in the oven or the microwave.
In a large soup or stock pot, sautee the garlic and onion in the vegan margarine or olive oil until just soft, about 5 minutes.
Reduce heat and add cooked acorn squash, stirring to lightly coat. Heat for 3-4 minutes, being careful not to let the squash burn.
Add vegetable broth, nutmeg and cumin, cover, and heat for 10-12 minutes.
Stir in soy milk. Using an immersion blender or working in batches, carefully blend the soup until smooth and creamy. Return to pot just to reheat and season generously with salt and pepper.