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1
Pierce each acorn squash with a knife and microwave on high for 10 minutes. Let cool.
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2
Preheat oven to 400u00b0F. Cut each acorn squash in half and scrape out the seeds. Place on a baking sheet flesh side up and drizzle each half with olive oil and season with garlic, salt, and pepper. Roast for 30 minutes.
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3
Remove squash from the oven and let cool. Scrape out the flesh into a Dutch oven. Add cayenne, sage, and chicken broth. Put on the stove over medium heat.
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4
Using an immersion blender, puree soup. Stir in heavy cream and season with salt to taste.
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5
For the croutons (optional):
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6
Make a serving of the 90-second microwave bread (see my blog). When cool enough to touch, cut into 1-inch cubes. Spread Parmesan cheese on a baking sheet and lay the bread cubes on top. Bake in the oven at 400u00b0F until crisp.
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7
Let cool slightly and remove with a thick spatula.
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8
To serve, ladle soup into bowls. Top with Parmesan croutons, if using. Garnish with extra Parmesan if desired.
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9
Notes:
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10
Nutrition per serving (soup only): 222 calories, 14g fat, 16g carbs, 2g fiber, 5g protein.
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11
Nutrition for the Parmesan croutons: 184 calories, 13g fat, 2g carbs, 14g protein
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12
If you want to use a blender to puree your soup instead of an immersion blender, scrape the flesh of the squash into the blender, add the seasonings and chicken broth, then puree. Pour the soup into the pot and heat over medium until heated through.
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13
I used low sodium chicken broth and my soup required a lot of salt to get it seasoned to my taste. I think I added about 2 tablespoons but please salt to your taste. If the soup is bland, then it needs more salt.
