How to make Healthy, Creamy and Delicious Acorn Squash Soup

Slice the squash in half and remove the seeds with a spoon. Season with Olive Oil, salt and pepper.

Place the squash in a pre-heated oven at 375° for 45 minutes or until they are fork tender.

While squash is in the oven, heat up 1/2 of the stock in a pot.

Remove squash from the oven, remove the skin and add the pulp to a blender. Add the hot stock and blend until smooth.

Add salt and pepper to blender, then add butter once squash is smooth. Move the soup to a pot on the stove now.

Add remainder of stock and Parmesan finely grated to the pot and stir until Parmesan is melted fully. Serve and Enjoy.

Equipment Needed

Spice Level:

Dietary