Creamy spiced acorn squash soup to warm your soul this fall
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Ready in just 30 minutes, this creamy acorn squash soup is perfect for fall and packed with aromatic spices like cinnamon, allspice and nutmeg.
Prep: 10 minutes
Cook time: 20 minutes
2 acorn squash
2 tbsp butter
1 onion, chopped
¾ tsp salt
½ tsp smoked paprika
¼ tsp allspice
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cayenne pepper
5 cups water
¼ cup 35% cream
1. Prepare squash, poke all over with a fork and microwave until softened, about 4-5 minutes. Allow to cool and scoop out flesh, discard seeds and rind.
2. Heat butter over medium-low heat in a large pot. Add onion and cook until softened, about 5 minutes. Add salt and spices, cook for 30 seconds.
3. Add squash and water. Turn up heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10-12 minutes.
4. Puree with an immersion blender or in batches in a blender. Stir in cream and serve.
For more simple, fresh and flavourful recipes, visit www.livinglou.com. Did you make this meal? Show us on Instagram & Twitter by tagging it #metrocookswithlou
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