Winter Squash Soup

Acorn Squash Soup

  • 2 acorn squash (peeled, seeded and cut into large cubes)
  • 1 onion (diced)
  • 2 carrots (sliced)
  • chili flakes (to taste)
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cloves garlic (minced)
  • 5 cups water (plus more if needed)
  • creme fraiche (to serve)
  • chives (minced, to serve)
  • salt and freshly ground black pepper (to taste)
  • extra-virgin olive oil
step-by-step directions
step-by-step directions
  • In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft.
  • Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
  • Blend the soup until smooth and creamy. Adjust seasoning.
  • Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.
Similar categories: Lunch Courses & Meals

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Acorn Squash Soup

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