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Acorn Squash Soup

Maple syrup, 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

Ingredients

  • 2 cups (480 ml) chicken broth
  • ½ cup (120 ml) evaporated milk
  • 2¼ cup (454 g) acorn squash, roasted, seeded, peeled, cooled
  • 1 teaspoon maple syrup
  • 1 pinch ground nutmeg
  • ¼ teaspoon ground cinnamon
  • salt and pepper, to taste

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.

Notes

To roast squash easily, split in half, scoop out the seeds, 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.

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