Creamy Spiced Acorn Squash Soup
A perfectly creamy homemade acorn squash soup with cinnamon, nutmeg, allspice and smoked paprika. Cut down on the cooking time by pre-cooking the acorn squash in the microwave.
- 2 acorn squash
- 2 tbsp butter
- 1 onion, chopped
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cayenne pepper, optional
- 5 cups water
- 1/4 cup 35% cream
Prepare squash. Use a pairing knife to make several large slits through the skin of your squash. This helps the air release as your squash heats up (so your squash doesn’t explode when you microwave it). Microwave on high until softened, about 4-5 minutes (a larger squash may take more time). Allow to cool, slice off the stem, cut the squash in half, scoop out flesh, discarding the seeds and rind.
Heat butter over medium-low heat in a large pot. Add onion and cook until softened, about 5 minutes. Add spices and salt, cook for 30 seconds.
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. Puree with an immersion blender or in batches in a blender.
Stir in cream and serve.