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Acorn Squash Soup

Nutmeg, and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.
Acorn Squash Soup

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Allergens: Soy

Yield:

2.5 servings (960 ml)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2.5 servings (960 ml)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2.5 servings (960 ml)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 cups (480 ml) vegetable broth [or chicken broth]
  • ¼ cup (60 ml) Soy Milk
  • 1 (454 g) acorn squash, roasted, cooled
  • 2 (20 g) dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ stick cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.

Ingredients

  • 2 cups (480 ml) vegetable broth [or chicken broth]
  • ¼ cup (60 ml) Soy Milk
  • 1 (454 g) acorn squash, roasted, cooled
  • 2 (20 g) dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ stick cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.

Ingredients

  • 2 cups (480 ml) vegetable broth [or chicken broth]
  • ¼ cup (60 ml) Soy Milk
  • 1 (454 g) acorn squash, roasted, cooled
  • 2 (20 g) dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ stick cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.