ACORN SQUASH SOUP WITH ROASTED BELL PEPPERS
Acorn squash soup, done simply, with richness from cream cheese and sweetness from apple cider, is a great winter first course.
Provided by pmackercher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place acorn squash halves on a baking sheet.
- Bake in the preheated oven for 25 minutes. Add red bell peppers to the baking sheet with the squash and return to the oven. Continue baking until squash is very soft and bell peppers are tender, about 20 minutes more.
- Meanwhile, heat butter in a skillet over medium heat. Add onion; cook and stir until very soft and brown, about 20 minutes.
- Remove baking sheet from the oven. Remove and discard squash seeds; scrape squash meat into a food processor using a large spoon.
- Add cooked onions, roasted bell peppers, cream cheese, and cider to the food processor and blend until smooth. Transfer soup to a saucepan over medium heat, stirring until warmed through, about 5 minutes. Season with cinnamon and black pepper to taste.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 28.8 g, Cholesterol 56.3 mg, Fat 19.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 11.9 g, Sodium 163.9 mg, Sugar 11.4 g
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Sadie
[email protected]This soup is delicious! I love the combination of acorn squash and roasted bell peppers.
Purple Ice
[email protected]I'm not a vegetarian, but I really enjoyed this soup. It's a great way to get your daily dose of vegetables.
Oluwafunmilayo Precious
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Mickey Enroll
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great hands-off meal that's perfect for busy weeknights.
Nabeeha Khan
[email protected]This soup is perfect for a cold fall day. It's hearty and filling, and the spices give it a warm and comforting flavor.
Rene Calits
[email protected]I'm not a big fan of acorn squash, but I really enjoyed this soup. The roasted bell peppers add a nice sweetness and smokiness.
Simon Mabena
[email protected]This soup is a great way to use up leftover acorn squash. It's also a very affordable meal to make.
Karina McCluskey
[email protected]I love this soup! It's so creamy and flavorful. I always make a big batch and freeze it so I can have it on hand for quick and easy meals.
Aruzhan Mutigullina
[email protected]This soup was a bit too bland for my taste. I think it could have used more spices or herbs. However, it was still a good soup and I would make it again with some adjustments.
Ryan Witherspoon
[email protected]I followed the recipe exactly and the soup turned out great! The flavors were perfectly balanced and the soup was creamy and smooth. I would definitely recommend this recipe to anyone looking for a delicious and healthy fall soup.
Dina Moni
[email protected]This soup is so easy to make and it's packed with flavor. I love the roasted bell peppers - they add a smoky sweetness to the soup. I also appreciate that this recipe is vegetarian so I can serve it to my friends who don't eat meat.
Queen Rahina
[email protected]I made this soup for a dinner party last night and it was a hit! Everyone loved the unique flavor combination of the acorn squash and roasted bell peppers. It's definitely a recipe I'll be making again.
muneeb mister
[email protected]This soup is a delicious and comforting fall dish. The acorn squash and roasted bell peppers give it a rich and flavorful broth, while the spices add a touch of warmth. I served it with a side of crusty bread for a complete meal.