Roasted Acorn Squash Soup
Acorn squash is slightly sweet and nutty and has a little kick when you warm it up and cream it into a soup. It’s a great way to spend a cold night. Acorn squash is easy to slice and peel. This makes cooking acorn squash soup even simpler than it already is.
According to Organicfacts.net, benefits of acorn squash include “its ability to boost the immune system, prevent certain types of cancer, improve vision, protect the skin, strengthen the bones, reduce blood pressure, maintain fluid balance, regulate blood sugar and cholesterol, improve digestion, and maintain proper circulation.” Acorn squash is pretty dense in nutrients.
Here’s how to make this bowl of nutritious benefits:
1 small acorn squash,
2 cups of chicken broth
½ small yellow onion
1) heat your oven to 425 degrees
2) Slice your acorn squash in half and remove seeds
3) Place squash on the baking tray with cut side down
4) Bake squash for 45 minutes or until peel gets very soft
5) Chop onion
6) Pour ¼ cup of chicken broth into cooking pot and add onions, allow to simmer.
7) Remove squash from oven and cool
8) Remove peel from squash and chop
9) Add peeled squash to chicken broth and onion mixture
10)Add more chicken broth until squash and onions cover ¾ of the mixture
12) Continue to simmer squash and onions until they are soft enough to blen
13)turn off heat and blend with immersion blender. If you don’t have an immersion blender, allow mixture to cool and place in a blender.
Warm and serve. Enjoy!
To your health!