I love the cooler weather that fall brings along with the great supply of squash at the local farmer’s markets. It’s a perfect time to make my favorite fall soup! While this is a great Keto meal, it can easily be adjusted to fit other healthy diet plans.
Don’t forget to save the seeds! The seeds from acorn squash are surprisingly delicious when roasted. You may only think of the granddaddy of all squash – the pumpkin – when it comes to roasting seeds, but a large variety of other winter squash seeds give us flavorful roasted seeds. Here’s a great simple recipe for roasting up this healthy snack!
Winter Squash Soup
- 2 – 3 Acorn Squash (or other winter squash)
- 1 onion, 1/2 sliced, 1/2 chopped
- 3 garlic cloves
- 1 Tablespoon olive, avocado, coconut, or MCT oil (+extra for roasting squash)
- 2 Tbsp. ghee or butter
- 3 C. organic chicken broth
- 2 C. zucchini, chopped
- 1 C. heavy cream or Coconut Milk
- Spices to taste: Sea Salt, Pepper, sage, cayenne pepper, thyme
- 2 – 3 Tbs. chopped jalapeno peppers (depending on your taste)
- Parmesan cheese (optional garnish)
- Pumpkin Seeds (optional garnish)
Cut squash in half and remove seeds with a spoon. Cut in half lengthwise so they lay somewhat flat. Lay on a baking sheet, (I spray with Costco’s Avocado spray oil) and place onion and half garlic on top of squash slices.
Roast until very tender – about an hour at 350. Cool. Remove squash from skin and set aside along with the garlic and onion.
In a large saucepan, melt the butter and add chopped onion and garlic and cook until translucent, about 5-7 minutes. Add chicken broth and simmer for 10 minutes. Add zucchini and cook for 20 minutes. Add Acorn squash mixture and cook an additional 20 minutes. Puree with a blender and return to pan. Add spices and cream/milk. Top with Parmesan cheese and/or pumpkin seeds, if desired.