Roasted Pumpkin Soup with Acorn Squash | FALL RECIPES

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor with a healthier profile.

Cut the acorn squash and pie pumpkin in half down the middle and scoop out the seeds.

Dot the squash and pumpkin with butter and sprinkle with salt.

Place them in a glass baking dish and roast in a 400-degree oven until soft, about 1 hour.

Cook bacon in a large skillet until crispy, then set aside in a separate bowl, keeping the bacon grease in the skillet.

Chop a whole onion and a whole bulb of garlic into bite-sized pieces.

Add the chopped onion and garlic to the hot bacon grease and cook until soft.

Chop about 1/4 cup of fresh parsley and set aside to add raw to the soup later.

Add 1 teaspoon of organic brown sugar, 1/2 teaspoon of ground ginger, fresh black pepper, and 1 teaspoon of salt to the mixture.

Scoop out the flesh of the roasted pumpkin and acorn squash and add it to the skillet with the onions and garlic.

Add about 1 quart of hot bone broth to the skillet and let the mixture simmer for about 30 minutes.

Use an immersion blender to puree the soup until smooth, or transfer to a glass blender to blend.

Add 10 ounces of fresh cream to the pureed soup and stir to combine.

Serve the soup topped with crispy bacon and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens