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Acorn Squash Soup

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SERVES: 4

COOK TIME: 30 Min

Blogger Anjali of The Picky Eater worked with Top Chef contestant, Richard Blais, who came up with this hearty, and healthy spin on Acorn Squash Soup. You'll never guess the secret ingredient!

What You'll Need

1 tablespoon olive oil
1/4 onion, chopped
1 bay leaf
4 cloves garlic, finely minced
2 tablespoons chopped celery
1 Acorn squash
1 1/4 quart low-sodium vegetable broth
1/2 cup plain non-fat Greek yogurt, plus more for optional garnish
1 teaspoon smoked paprika, plus more for garnish
2 teaspoons cranberry jelly
cilantro, for garnish
pomegranate arils, for garnish
lime juice, for garnish

What to Do

In a stockpot over medium heat, cook the onion, bay leaf, garlic and celery in olive oil for about 5 minutes.
Add the squash and stock and simmer for 15-20 minutes, until squash is cooked and can be easily pierced with a fork. Swirl in yogurt, and remove from heat; add paprika.
Puree the soup in a blender until smooth. Stir in the cranberry jelly.
If desired, garnish with cilantro, pomegranate arils, lime juice and a dollop of yogurt.