Acorn Squash Soup
January is all about resolutions. Eating-healthy-, going-to-the-gym-, working-less- and traveling-more-resolutions. But when you are busy with a packed work schedule, family engagements, dinners with friends and all those little weekend errands, it’s easy to let your resolutions slip to the wayside. I mean, it’s so tempting to skip the gym or eat a cheat meal while working over time, balancing extracurricular engagements and fitting in time with friends and family. I follow a few fitness bloggers and see their amazing, healthy routines and I cannot help but wonder…how do they do it?!
Though life sometimes gets in the way, one way I’ve kept my diet moderately healthy this month is by prepping my meals in advance. I realize that “meal prep” sounds like something reserved for the gym rat or health freak, but if your can embrace #mealprep, it can be a lifesaver. (Ok, maybe not an actual lifesaver, but it will really help you keep your diet on track those mornings you’re running late for work and need to rush out the door).
Recently, I’ve been on a soup kick, so I added soups to my “meal prep” rotation. I’m currently really enjoying some of the winter squash options, including acorn squash. So I thought, why not make it into a delicious, heartwarming soup? I love this soup for a few reasons:
- It’s packed with vitamins and minerals. According to some sources, one serving of acorn squash provides approximately 20% of your daily vitamin C allowance, making it a great option during cold and flu season. 😉
- It is super easy to prepare. In fact you can even prepare your acorn squash in the microwave. I just microwave one squash for 10 or less minutes and it’s ready. What can be easier than that?
- When roasted, acorn squash makes a tasty, yet healthy soup. For extra flare, serve within the squash.
I prepared the acorn squash soup recipe below a few times over the course of the last couple months. It has quickly become one of my favorite healthy soups and made its way into my “meal prep” routine. The great thing about this soup is that on those days when I am rushing out the door, I know that just one bowl will keep me full and satisfied until dinner. I hope you enjoy this recipe.
- 4 Acorn Squash
- 1 Onion
- 1 Slice of Ginger
- 1 Carrot
- 1 1/2 Cup Chicken Stock
- 1 1/2 Cup Water
- Salt + Pepper
- Wash acorn squash and pat dry. Using a sharp knife, slice off the stems and remove the seeds from all four squash.
- Place one squash stemside down on a microwave-safe plate. Microwave on high for 8-10 minutes or until the squash flesh is soft and fragrant. Repeat the process for another squash.
- Simultaneously (while the squash cooks), roughly dice the onion and carrot and add them to a medium-sized pot with a slice of ginger, chicken stock and water. Season with salt and pepper. Simmer for 10-15 minutes or until fragrant and the onion and carrot are soft. Cool slightly.
- Take the other two acorn squash and cut off about 1/2-1 centimeter from the other end or tip of the squash. (You should only cut off enough so the squash can stand upright once you fill it with soup). Microwave the squash one at a time for approximately 7-9 minutes and let cool.
- Once the acorn squash has cooled for 5-10 minutes, scoop out the flesh and add to the chicken stock mixture. Pour everything into a high-powered blender or food processor and blend until smooth and creamy.
- Pour soup into the squash bowls. Top with paprika and serve immediately.