Recipes  

Roasted Acorn Squash Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 8
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Ingredients

Preparation

  1. Preheat the grill, setting the burners to high.
  2. Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.
  3. In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.
  4. Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.

Note

For this recipe you can use the squash of your choice: pumpkin, butternut squash, etc..

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 123  
Total Fat 5.2 g  
Saturated Fat 2 g  
Sodium (salt) 87 mg  
Carbohydrates 18 g  
Fibre 3 g  
Protein 3 g