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Recipe in Pictures

Roasted Acorn Squash Soup

The roasting brings out both the sweetness and savory flavor of acorn squash. This makes it the perfect ingredient for soup. The pureed soup is so rich and creamy and so simple you'll make it part of your regular meals.

I use Health Valley Fat Free Chicken Broth for my recipes. There are dozens of pre-made broths on the market but in taste tests this is a consistent winner. There's no fat and each cup has only 380 mg of sodium. This is a reasonable amount of salt. If this brand is not available to you look for one that has about 350 mg of sodium in each cup. When I use it I don't add the salt as there is enough in the broth.

Here's the recipe for Roasted Acorn Squash Soup without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Creamed Spinach

Left column, top to bottom: acorn squash, chicken broth. Middle column, top to bottom: olive oil, maple syrup, salt. Right column, top to bottom: black pepper, marjoram, shallot.

  • Preheat the oven to 325°F. Preheat the oven to 325°F.
  • Preheat the oven to 325°F. Preheat the oven to 325°F.
  • Preheat the oven to 325°F. Preheat the oven to 325°F.
  • Place the squash in a large skillet cut side down.  Place the squash in a large skillet cut side down.
  • Place the squash in a large skillet cut side down.  Place the squash in a large skillet cut side down.
  • Place the squash in a large skillet cut side down.  Place the squash in a large skillet cut side down.
  • Place the oil in a medium sauce pan over medium high heat.  Place the oil in a medium sauce pan over medium high heat.
  • Add the shallot and cook for about 5 minutes. Add the shallot and cook for about 5 minutes.
  • Scoop the squash into the pot. Scoop the squash into the pot.
  • Add the chicken broth. Add the chicken broth.
  • Add the water. Add the water.
  • Add the salt. Add the salt.
  • Add the pepper. Add the pepper.
  • Add the marjoram. Add the marjoram.
  • Add the maple syrup. Add the maple syrup.
  • Cook for about 10 minutes.  Stir frequently. Cook for about 10 minutes. Stir frequently.
  • Using a blender or stick blender puree the soup. Using a blender or stick blender puree the soup.
  • Serve. Serve.