How to make acorn squash soup

Start by sautéing a chopped onion until clear.

Add spices: cumin, chili, and cinnamon to the sautéed onion.

Add chopped garlic to the mixture.

Peel and cut acorn squash into pieces.

Add the acorn squash to the pot with the sautéed onion and spices.

Pour in chicken broth (or vegetable broth for a vegetarian option) to cover the squash.

Simmer the mixture until the squash is tender.

Puree the soup with an immersion blender or in a blender until smooth.

To serve, roast acorn squash halves, scooping out the seeds first.

Roast the seeds with olive oil and salt for garnish.

Serve the soup in the roasted acorn squash halves, garnished with sour cream and lime juice.

Equipment Needed

Spice Level:

Dietary