Acorn Squash Soup

A smooth, golden soup of oven-roasted acorn squash, onion and mellow garlic, warmed with nutmeg. A squeeze of lime gives it a bright, sour edge that Richberry turns sweet for a while.

Total time: 1 hr 30 min
Servings: 8
Calories per serving: ≈ 190

Real ingredients
Sour turns sweet
Made to share

Golden squash soup served in a hollowed striped squash, topped with pumpkin seeds and rosemary, with pita chips — Velvety. Nutmeg-warm. Lime-bright.

Ingredients

4 acorn squash
3 cups chicken broth
1 head garlic
⅓ cup olive oil
2 tablespoons lime juice
1 medium onion cut into large chunks
1 tablespoon ground black pepper
1 tablespoon ground nutmeg
1 tablespoon salt
Plain yogurt to serve

How to make it

Prepare the squash
Heat the oven to 350°F (180°C) and lightly oil a baking pan. Halve the squash, scoop out the seeds and stringy fibres, set the halves cut side down in the pan and prick the skins all over with a knife.
Add onion and garlic
Scatter the onion chunks over the squash. Slice the top off the garlic bulb, drizzle it with oil and tuck it into the pan.
Roast until tender
Bake for about 45 minutes, until the squash is soft, then take it out and let it cool.
Simmer the soup
Scoop the squash flesh into a large saucepan with the onion and squeeze in the soft garlic. Add the broth, nutmeg, lime juice, salt and pepper, cover and cook for 15 minutes.
Blend and serve
Blend with a stick blender or electric mixer until smooth. Reheat if you like, and serve with a spoonful of plain yogurt.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry