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Acorn Squash Soup

Maple syrup, nutmeg and ground cinnamon add holiday flavour to this classic autumn soup. Garnish with roasted pumpkin seeds for even more festive zest.

Yield:

2½ servings (960 ml)

Difficulty:

Intermediate

Total Time:

15 Minutes

Size:

2.0 Litre Container

Maple syrup, nutmeg and ground cinnamon add holiday flavour to this classic autumn soup. Garnish with roasted pumpkin seeds for even more festive zest.

INGREDIENTS

2 cups (480 ml) vegetable broth, or chicken broth
¼ cup (60 ml) soy milk
1 pound (454 g) acorn squash, roasted, seeded, and peeled
2 (20 g) pitted dates, or 1 teaspoon maple syrup
1 pinch ground nutmeg
½ inch cinnamon stick, 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. Start the blender on its lowest speed, then quickly increase to its highest speed.
3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening.

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.

Nutrition Information

Serving Size 1 serving (353 g)
Amount Per Servings
Calories 120
Total Fat .50 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 320 mg
Total Carbohydrate 27 g
Dietary Fibre 7 g
Sugars 6 g
Protein 3 g

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