As the holiday season fast approaches, so do the cozy foods that come with it. This roasted acorn squash and sage soup delivers on all of the familiar fall flavors and is a sweet and savory, warming delight! As a bonus, it delivers plenty of fiber, which is so important for older adults.
Time: 40 Minutes
- 1 acorn squash
- 1 cup low sodium chicken broth
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- Preheat oven to 425 degrees Fahrenheit.
- Cut acorn squash in half and scoop out seeds.
- Lightly coat inside of squash with olive oil, place squash on sheet pan (cut side down), and bake for 30 minutes.
- Remove squash from oven and let cool enough to touch.
- Scoop out flesh and place in a blender with broth, sage, thyme, and garlic powder.
- Blend until smooth and creamy.
- Pour soup into a pot to heat. Salt and pepper to taste.
At the heart of this recipe is acorn squash, a starch vegetable loaded with nutrients. Acorn squash is part of the winter squash family and is packed with fiber, vitamins and minerals. Of note, these squashes are rich in vitamin A and vitamin C and relatively low in calories for a starchy vegetable.
Fiber is essential to a healthy digestive system and also helps regulate the body’s blood sugar levels, which can be especially helpful for many seniors. Vitamin A is an antioxidant critical for many functions of the body, but may be best known for its role in maintaining healthy vision. As many people are well aware, Vitamin C supports a healthy immune system by protecting against free radicals.
This soup is a healthy and delicious way to dive into soup season. It can be perfectly paired with a warm fire and a cozy scarf!