While this can be very useful for those looking to lose weight, it’s important to avoid cutting calories too much, as severe calorie restriction can decrease your body’s metabolic rate ( 12, 13).Ī very low calorie diet can also lead to gallstones ( 14). Spaghetti squash is very low in calories. If you experience symptoms of anaphylaxis, such as swelling of your throat or tongue or difficulty breathing, seek emergency care immediately. If you have unexplained symptoms after eating spaghetti squash, stop eating it immediately and consult a medical professional. In some cases, consuming a food you’re allergic to can lead to anaphylactic shock, which is a life threatening condition. It’s not a well-known allergy, but reactions to related foods, such as pumpkin, have been documented ( 9, 10).įood allergy symptoms vary and can include hives, itching, swelling, and digestive issues ( 11). Some people may be allergic to spaghetti squash. Though spaghetti squash is highly nutritious, there are some things to keep in mind before adding it to your diet. For longer storage, freeze it for up to 3 months.Are there any reasons to avoid spaghetti squash? It’s better on the second day. Try not to devour all of this acorn squash soup on day 1! It keeps well in the refrigerator for up to 4 days, and if you ask me, the flavor only improves as it sits.Fresh garnishes, such as microgreens or chopped parsley, are also delicious on this soup. Crunchy toppings are fantastic. I love the way crunchy toppings play off the smooth and creamy texture of this soup! Try dressing it up with toasted pepitas, or pile your bowl with homemade croutons.When you can cut the softened squash in half, scoop out the seeds, and proceed with the recipe as written. I do this by pricking holes in it with a fork and then microwaving it whole for 1-minute bursts or roasting it in the oven for about 10 minutes, just until it’s soft enough to cut. In these cases, I like to soften the squash before I cut it open. Every so often, you’ll come across a winter squash that is insanely hard to cut open, so hard that hacking at it just isn’t productive (or safe).

Squash too tough to cut? Pop it in the microwave.Add the lemon juice and maple syrup and blend again. Simmer, stirring occasionally, for 20 minutes, to allow the flavors to meld.įinally, blend. Working in batches if necessary, transfer the soup to a blender and puree until smooth (an immersion blender works too!). Add the 2 1/2 cups of roasted squash, the roasted and peeled garlic, the vegetable broth, and thyme.

Next, simmer the soup. Sauté the onion and carrots, then stir in the spices. Measure 2 1/2 cups of the soft squash flesh. Roast at 400☏ for 35 to 45 minutes, or until the squash is fork-tender. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Place the squash halves, cut side down, on a parchment-lined baking sheet. Rub the cut sides with olive oil and sprinkle them with salt and pepper. Cut the squash in half vertically and scoop out the seeds. You can think of this acorn squash soup recipe in three parts: roast, simmer, and blend.įirst, roast the squash.

And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.

Maple syrup – It highlights the squash’s natural sweetness.

Cayenne pepper – It gives the soup a subtle spicy kick.

Fresh thyme – One of my favorite fall herbs! It adds fresh, earthy flavor to this autumn soup.

Vegetable stock – Use store-bought, or make your own.

Carrots – They add sweetness and help perfect the soup’s smooth and creamy texture.

Onion and garlic – You’ll sauté the onion and roast the garlic to create the soup’s flavorful base.

No acorn squash on hand? Butternut, kabocha, kuri, or buttercup squash would all be great here too.

Acorn squash, of course! You’ll need 2 medium ones to make this recipe.

Here’s what you’ll need to make this acorn squash soup recipe: If you’re trying to stay cozy in cold weather, I can’t recommend it enough. This acorn squash soup is sublimely creamy (but not from cream!), and it’s deliciously seasoned with woodsy thyme, warming nutmeg, and cayenne for kick. This weekend, I’m definitely making more. I heated up a bowl for lunch, and I enjoyed it so much that I polished off the rest on Sunday. Saturday arrived, chilly and crisp, and I knew that this acorn squash soup would hit the spot. Well, last weekend, that day finally came. I’ve had a stash of this acorn squash soup in my freezer for the last couple of weeks, ready and waiting for the type of cold fall day that necessitates creamy orange soup.

Roasted acorn squash nutrition facts