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Acorn Squash Soup

Nutmeg, and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.

Nutmeg, and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.

  • Total Time15 Minutes 45 Seconds
  • Yield
  • DifficultySimple
Acorn Squash Soup

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Ingredients

  • 2 cups 480 ml vegetable broth [or chicken broth]
  • ¼ cup 60 ml {Soy Milk}
  • 1 454 g acorn squash, roasted, cooled
  • 2 20 g dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional
  • 2 cups 480 ml vegetable broth, or chicken broth
  • ¼ cup 60 ml {soy milk}
  • 1 pound 454 g acorn squash, roasted, seeded, and peeled
  • 2 20 g pitted dates, or 1 teaspoon maple syrup
  • 1 pinch Tablespoon ground nutmeg
  • ½ inch Tablespoon cinnamon stick, or 1/4 teaspoon ground
  • ¼ teaspoon Tablespoon salt, optional
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • ¼ cup 60 ml {Soy Milk}
  • 1 454 g acorn squash, roasted, cooled
  • 2 20 g dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed.
    3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Chef's Note

To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.

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