Recipe by LilPinkieJ
What a great fall soup! I'm not a fan of squash, but something about it being in soup makes it less "icky". This is super easy soup! Try adding a little nutmeg before simmering to enhance flavors.
Top Review by LifeIsGood
Great, comforting soup! I roasted my cut acorn squash, cut side down, in a 350 degree oven for about 45 min. - let cool - then scooped it out for use in this recipe. I've made a note to halve the amt. of cumin next time because it was a bit too much for my tastes. I did use and love the suggestion of adding nutmeg...yum! I'll definitely be making this soup again. Thank you!
- 1 onion, diced
- 2 acorn squash, cut in half and roasted in oven
- 1419.54 ml chicken stock (or vegetable)
- 4.92 ml garlic, minced
- 4.92 ml cumin
- 2 cardamom pods
- 236.59 ml heavy cream
- salt and pepper