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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.