Acorn Squash Soup

This Acorn Squash Soup is a creamy, comforting dish that highlights the natural sweetness of roasted acorn squash. Perfect for a cozy evening, it's not only delicious but also nutritious, making it a great Paleo option.

Ingredients

• Acorn squash - 1 medium (about 450g)
• Olive oil - 1 tablespoon
• Yellow onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 2 cups (480ml)
• Coconut milk - 1/2 cup (120ml)
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pumpkin seeds - 2 tablespoons (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half, scoop out the seeds, and brush the flesh with olive oil. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
3. While the squash is roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
4. Add the minced garlic and chopped thyme to the pot and cook for an additional 1-2 minutes until fragrant.
5. Once the squash is done, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer.
6. Blend the soup using an immersion blender or transfer to a regular blender until smooth.
7. Stir in the coconut milk, salt, and black pepper. Heat through for about 5 minutes, then adjust seasoning if necessary.
8. Serve hot, garnished with pumpkin seeds.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, boosting the immune system.
• High in fiber, promoting digestive health.

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