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  • Elianni Gaio

Hearty Acorn Squash Soup - Delicious and Nutrient-dense

Acorn Squash Soup

Serves 3-4

Time Preparing: 15-20

Time Cooking: 20-30 minutes

Time Roasting Pumpkin: 60 minutes

Total Time:75-80 minutes


- 2 acorn squash, cut lengthwise in 4 parts, remove the seeds and stringy bits (keep the seeds to be used in another dish)

- 1 large red onion, chopped - 2 garlic cloves, minced

- 2 tablespoons ghee or fat of choice

- Freshly grated nutmeg

- 1 teaspoon fresh ginger root, sliced

- 4 cup bone broth, or chicken stock (recipe here, here)

- Sea salt to taste

- Green scallions to garnish (optional)

- Coconut milk to garnish (optional)


Step 1

Baking acorn squash

Heat oven to 350 degrees Fahrenheit

In a baking sheet place the acorn squash pieces pieces side by side, cut side up

Roast until tender, 50-60 minutes

Remove from oven, reserve until cooled

Peel, and reserve pulp

Step 2

In a large pot heat ghee over medium heat

Add onions, stir occasionally, sauté until lightly golden, 10 minutes

Add garlic, stir occasionally, sauté until golden browned, 5 minutes

Add acorn pulp, bone broth, ginger, nutmeg, sea salt, simmer about 10 minutes, remove from heat

Carefully, pour this mixture in a blender or food processor, pulse until pureed, 1-2 minutes

Transfer soup to a bowl

Stir 1 tablespoon coconut milk in each portion served

Garnish with chives

Immediately serve

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