Creamy Pumpkin and Acorn Squash Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 green onions chopped
- 3 cloves garlic minced
- 2 tsp salt
- freshly ground black pepper
- sour cream for garnish
- 1 tsp ground sage
- 3 tbsp olive oil divided
- 1/2 sp dried thyme leaves
- 4 cups chicken broth*
- 1 acorn squash
- 2 (15 oz) cans pumpkin puree
- 1 cup heavy cream*
- roasted pumpkin kernels for garnish
- Carbohydrate 8.88735619791666 g
- Cholesterol 0 mg
- Fat 1.36914427137609 g
- Fiber 1.36337448982398 g
- Protein 0.86746921875 g
- Saturated Fat 0.205926145908277 g
- Serving Size 1 1 to 10 (85g)
- Sodium 3.09170833334419 mg
- Sugar 7.52398170809269 g
- Trans Fat 0.062864895848031 g
- Calories 47 calories
Preheat oven to 400 degrees.Cut Acorn Squash in half and remove seeds. Drizzle cut side with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a foil lined baking sheet and roast for 30-40 minutes or until tender.Meanwhile in a large pot, heat remaining 2 tbsp of olive oil. Saute garlic and onions for 5 minutes or until fragrant and tender. Stir in salt, sage, and thyme. Add chicken broth, stir together and bring to a boil. Reduce heat, cover and simmer 10 minutes.Remove skin from squash and coarsely chop. Add squash and pumpkin to soup stir, cover and simmer on low for another 10 minutes. Use immersion blender to blend soup until creamy. Or blend in batches with a blender or food processor. Return to soup to pan. Add freshly ground black pepper to taste.Stir in 1 cup of heavy cream. *(to make a healthier soup you can add 1 cup broth in place of cream). Stir until evenly combined. Serve with a dollop of sour cream and roasted pumpkin kernels.
