Acorn Squash Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
95
protein 
1 g
sodium 
48 mg
carbohydrates 
20 g
fat 
1 g
fiber  
2 g
cholesterol 
0 mg
Servings 
10
Ingredients 

2 acorn squash, halved, strings and seeds discarded, about 2 lbs
1 cup chopped carrots
1 cup diced celery
1 cup chopped onion
½ cup leek, white and pale green part only, washed and chopped
3 cups chicken stock or water
½ tsp cinnamon
¼ tsp freshly ground nutmeg
¼ cup maple syrup
¼ tsp sea salt
½ cup soy milk or 2% milk

Instructions 
  1. Preheat oven to 400F.
  2. In a shallow baking pan, arrange squash cut-side down with 1 cup water. Bake covered with foil for 45 minutes to 1 hour, or until soft.
  3. Remove from pan and spoon out pulp. Transfer to a food processor and puree until smooth.
  4. Spray a large sauté pan with canola oil and cook remaining vegetables over medium-low heat until they begin to soften, about 5 minutes. Add stock or water, squash puree, cinnamon and nutmeg and simmer, covered for 40 minutes.
  5. Stir in syrup, salt and milk. Simmer uncovered for 10 minutes.