Best 2 Lowfat Acorn Squash Soup With Roasted Garlic Recipes

**Indulge in a symphony of flavors with our tantalizing Low-Fat Acorn Squash Soup with Roasted Garlic recipe, where simplicity meets culinary brilliance. Treat your taste buds to a velvety smooth and naturally sweet soup, delicately infused with the savory notes of roasted garlic and a hint of aromatic spices. This wholesome dish is crafted with nutrient-rich acorn squash, fresh herbs, and a touch of creaminess, making it a guilt-free indulgence. Explore variations such as the hearty Slow-Cooker Butternut Squash Soup, the vibrant Carrot and Sweet Potato Soup with Coconut Milk, and the zesty Mexican Tortilla Soup for a fiesta of flavors. Each recipe promises an explosion of taste and nourishment, making them perfect choices for a comforting and flavorful meal.**

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ROASTED ACORN SQUASH SOUP

Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
Bring the mixture to a simmer and cook for 20 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

ROASTED ACORN SQUASH AND GARLIC MASH

Roasted Acorn Squash and Garlic Mash image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 acorn squash, halved crosswise and seeded
1 head garlic, wrapped in foil
7 tablespoons unsalted butter, divided
1 leek, diced (white and pale green parts only)
1 Gala apple, cored and diced into 1/2-inch pieces
Salt
1 teaspoon freshly chopped thyme leaves

Steps:

Preheat the oven to 400 degrees F.
Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

Tips:

Choose ripe acorn squash. Look for squash that is heavy for its size and has a deep orange color. Avoid squash that has blemishes or soft spots.
Roast the garlic before adding it to the soup. Roasting the garlic mellows its flavor and makes it sweeter.
Use low-sodium chicken broth. This will help to keep the soup healthy and flavorful.
Add a pinch of cayenne pepper to the soup for a little spice. You can also add other spices, such as cumin, paprika, or chili powder, to taste.
Garnish the soup with fresh herbs, such as cilantro, parsley, or chives. This will add a pop of color and flavor to the soup.

Conclusion:

This low-fat acorn squash soup is a delicious and healthy way to warm up on a cold day. It is also a great way to use up leftover squash. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful soup, give this low-fat acorn squash soup a try!

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