Roasted Acorn Squash Soup

Ingredients and Weight:

• 2 large acorn squash (4 pounds total)
• 1 tablespoon olive oil
• 1 medium onion, chopped (8 ounces)
• 2 cloves garlic, minced (2 teaspoons)
• 4 cups chicken broth (32 ounces)
• 1 cup heavy cream (8 ounces)
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut acorn squash in half lengthwise and remove seeds. Place cut side up on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper.
3. Roast squash in preheated oven for 45 minutes, or until tender.
4. Remove squash from oven and let cool slightly. Scoop out roasted flesh and transfer to a large pot or Dutch oven.
5. Add chopped onion and minced garlic to the pot and cook over medium heat for 5 minutes, or until softened.
6. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
7. Use an immersion blender or regular blender to puree soup until smooth.
8. Return soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
9. Serve warm, garnished with roasted squash seeds or chopped parsley.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 220
• Fat: 10g (6g saturated)
• Carbohydrates: 25g (4g fiber, 15g sugar)
• Protein: 5g

Dish Characteristics:

• Velvety and creamy texture
• Rich and savory flavor with hints of sweetness
• Vibrant orange color
• Warm and comforting

User Comments:

• "This soup is absolutely delicious! The roasted squash gives it a wonderful depth of flavor."
• "I love the smooth and creamy texture. It's like a warm hug in a bowl."
• "I added a pinch of cinnamon and nutmeg for a touch of fall spice. It was perfect!"

Special Precautions and Tips:

• Use fresh, ripe acorn squash for the best flavor.
• Be careful when scooping out the roasted squash flesh, as it may be hot.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
• Garnish with roasted squash seeds or chopped parsley for an extra touch of flavor and color.