Acorn squash soup, blended with black pepper, cinnamon, nutmeg and more. Learn to how to peel an Acorn squash easily and enjoy the healthy and nursing meal.
INGREDIENTS
1 acorn squash, halved and seeded
4 cups water
1 small sweet onion
1 large carrot
1 clove garlic
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 black pepper
1/2 teaspoon unsalted butter or ghee
PREPARATION
Step 1
Take the large pot and boil the acorn squash for 8-10 minutes.
STEP 2
Peel the acorn squash once its cool and chop it in large pieces. Chop the onion and carrot into small pieces.
STEP 3
Melt butter in a pot over medium-high heat. Sauté garlic, onion, carrot, and squash in butter for 5 to 8 minutes. Pour hot water and boil for 10 minutes. Pour the boiled mixture in the blender until smooth. Add nutmeg and cinnamon powder to the soup and stir. Season the soup with salt and pepper. Serve hot.