Gingered Acorn Squash Soup

May 19, 2023May 19, 20230 0
Warm and comforting Gingered Acorn Squash Soup recipe
in Soup

Prep

20 min

Cook

1 hour

Ready In

1 hour 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large acorn squash
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic , minced
1 medium yellow onion , chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes , peeled and diced
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth , boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Nutrision Information

Servings Per Recipe
6
Calories
170
Sugar
8g
Fat
4g
Gingered Acorn Squash Soup is a warm and comforting recipe that is perfect for a cold winter day. The acorn squash provides a delicious and unique flavor, while the ginger and miso add depth and warmth to the soup. This recipe is a great way to incorporate more vegetables and healthy foods into your diet, while also providing a feeling of comfort and nourishment. Whether you serve it as a main course or as a side dish, Gingered Acorn Squash Soup is sure to be a hit with your family and friends.

Instructions

1.Preheat the oven to 400 F.
2.Cut the squash in half and scoop out the seeds. Place the halves in a baking dish, cut-side-up.
3.Brush the olive oil over the squash and sprinkle the red pepper flakes over the top.
4.Roast the squash for 45 minutes, or until it is tender and browned on the edges. Let it cool.
5.In a large soup pot over medium heat, sauté the garlic and onion in a few tablespoons of water until tender, about 5 minutes.
6.Add the ginger and potatoes and cook for another 5 minutes.
7.Pour the boiling broth into the pot and stir until everything is well combined. Simmer, covered, for 20-30 minutes until the potatoes and squash are tender.
8.When the soup is almost done, mix the miso paste, sherry, and soymilk in a small bowl. Add a splash of the soup broth and whisk to combine.
9.Slowly pour the miso mixture into the soup pot, stirring constantly. Be sure not to boil the soup once the miso has been added.
10.Add the garlic granules, ground ginger, and nutmeg to taste. Serve hot with a sprinkling of nutmeg on top.

PROS

This soup is delicious and satisfying, providing warmth and comfort on a cold day.

It is low in fat and calories, making it a healthy option for those watching their weight.

CONS

This recipe requires a bit of time and effort to prepare, as the squash needs to roast and the soup needs to simmer.

Some people may not enjoy the taste of miso, which is a key ingredient in the recipe.

HEALTH & BENEFITS

Acorn squash is a great source of vitamins A and C, as well as potassium and dietary fiber. It has been linked to reducing inflammation and improving heart health.
Ginger has anti-inflammatory properties and can help with digestion and nausea.
Miso is a fermented soy product that contains probiotics, which are beneficial for gut health.

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