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Spicy Roasted Acorn Squash Soup
Prep Time:
15 minutes
Cook Time:
45 minutes
Makes:
8 servings
Ingredients

1 acorn squash (about 2 lb.)

3 Tbsp. H-E-B Extra Virgin Olive Oil

1 container (7 oz.) H-E-B Ready Fresh Go! Chopped Sweet Onion

1 c. H-E-B Frozen Baby Carrots, thawed & chopped

1 c. Hill Country Fare Frozen Hash Brown Potatoes, thawed

1 container (32 oz.) Central Market Organic Chicken Broth

1 container (16 oz.) H-E-B Ready Fresh Go! Pico De Gallo, your favorit
e flavor

Directions


Heat the oven to 450°F. Cut acorn squash in half and scoop out th
e seeds. Cut each half into 4 sections and place on a large baking pa
n. Add 2 Tablespoons of olive oil and toss the squash chunks. Season
the squash 1 teaspoon coarse black pepper. Arrange the squash chunks
with the cut side up.
Roast the squash for 30 minutes and cool for 5 minutes. Scoop out the
squash and discard the peel.
While the squash is roasting, Heat a large soup pot over medium heat f
or 2 minutes. Add the remaining Tablespoon of olive oil, chopped onio
n and carrots. Stir fry the onion mixture for 4 minutes. Add the tha
wed hash brown potatoes and stir-fry the mixture for 1 more minute to
develop the flavors. Add the chicken stock and set the soup aside unt
il the squash is ready.
Add the peeled squash to the soup mixture, heat over high heat and bri
ng to a boil. Reduce the heat to low, cover and cook the soup for 30
minutes. Use a slotted spoon to remove the squash chunks from the sou
p and place in a food processor bowl. Process the squash to a smooth
puree and add back to the soup. Season the soup to taste with salt.
Serve the soup and top with 1 Tablespoon Pico de Gallo.

Nutritional Information


Calories: 120, Total Fat: 6g, Saturated Fat: 1g, Sodium: 580mg, Carboh
ydrates: 17g, Dietary Fiber: 4g, Sugar: 6g, Protein: 2g

Source


Healthy Cooking from H-E-B