Roasted Acorn Squash Soup (Higher Protein)
Creamy Roasted Acorn Squash Soup! Roasted acorn squash, carrots, garlic and onion with silken tofu for higher protein and a more satisfying soup. Perfect for the holidays!
Equipment
Ingredients
- 2 medium acorn squash, halved and seeded
- 1 small head garlic
- 1 onion, peeled and quartered
- 2 carrots, chopped into large 3-4" chunks
- 2-3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups vegetable broth, divided
- 3/4 cup silken tofu*
- 1 teaspoon fresh lemon juice
- Garnishes, as desired: olive oil, black pepper, pepitas, bread croutons, micro greens
Instructions
- Preheat oven to 400 degrees F.
- Prep the veggies: halve and remove any seeds from the squash. For the garlic, peel away any loose, papery outer layers, but leave the cloves intact. Using a sharp knife, carefully cut about 1/4 inch off the top of the garlic head to expose the tops of the cloves. Quarter the onion, and chop the carrots into large chunks.
- Place the veggies into a large roasting dish, cut side up. Drizzle the olive oil liberarly over the veggies, then season with the thyme, nutmeg, cayenne, salt and pepper. Drizzle more olive oil onto the garlic, then cover the top of the garlic head with a little foil to prevent the garlic from burning.
- Place in the oven and let roast for 20 minutes. The tops of the squash and veggies should start to caramelize slightly and the garlic should be soft. Remove the garlic from the oven and set aside. Flip the squash over and add 2 cups of vegetable broth to the roasting dish. Place back in the oven and cook another 20-25 minutes until the vegetables are very soft.
- Using a spoon, scoop out the flesh of the squash and add to the base of a blender along with the softened onion, carrots and any liquid from the roasting pan. Squeeze out the garlic from the head (it should come out easily when you squeeze at the base) and add to the blender. Add the remaining 2 cups vegetable broth, silken tofu and lemon juice. Puree until very creamy and smooth.
- Taste, adding more salt if needed, or more lemon if the soup needs a little more brightness or if the squash is tasting too sweet. If the soup needs more sweetness, add in a little maple syrup.
- Divide into bowls and serve! I like to garnish with a drizzle of good olive oil, more black pepper and pepitas for crunch. Toasted bread croutons or microgreens for a garnish will also work!
Notes
*I use about 1/2 the block of tofu here (use the rest in my Japanese cold silken tofu recipe!) You can always add more if you want.
For garnish, this soup benefits from a drizzle of good olive oil on top. I recently found this brand after my trip to Greece this summer and love it! They've also given me a 15% off discount code to share with you using my link.
Nutrition
Serving: 1servingCalories: 211kcalCarbohydrates: 33gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1553mgPotassium: 978mgFiber: 5gSugar: 5gVitamin A: 6450IUVitamin C: 28mgCalcium: 109mgIron: 2mg