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Acorn Squash Soup

EDR Acorn Squash Soup
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

  1. In a stockpot over medium heat, cook the onion, bay leaf, garlic and celery in olive oil for about 5 minutes.
  2. 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.
  3. Puree the soup in a blender until smooth. Stir in the cranberry jelly.
  4. If desired, garnish with cilantro, pomegranate arils, lime juice and a dollop of yogurt.


Check out more delicious recipes from The Picky Eater's blog here: The Picky Eater

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 115
  • Calories from Fat 32
  • Total Fat 3.6g 6 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 4.4g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 182mg 8 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 3.2g 13 %
  • Sugars 5.0g 0 %

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