Part of my New Year's Resolution is to start eating more soup. Since the New Year is upon us, I decided to start experimenting with some easy soup recipes before the end of the year. This Whole30 Acorn Squash Soup is not only delicious but also nutritious!
Why do I love soup?
Well, first off, it is a simple and easy way to get all your necessary vitamins and minerals. The versatility of soup when it comes to hitting your nutritional needs is the number one selling point for me.
If I need more protein, I simply add more.
More fat? Add some extra ghee, olive oil, avocado oil or coconut oil.
Lastly, since I suffer from gastroparesis (a condition by which my stomach empties VERY SLOWLY), soups are an effortless way for my system to get vegetables without having to work too hard to digest.
As for the execution of this recipe, I used my slow cooker but an instant pot or just simmering the soup on the stovetop would work just as well.
How do you make this Whole30 Acorn Squash Soup
- First, take your acorn squash and with a sharp knife, pierce holes all over the squash.
- Place the squash in the microwave for 5-7 minutes depending on the size of the squash and the strength of your microwave.
- You will know the squash is cooked when you can gently press the skin and it gives under pressure.
- Being careful as the squash is VERY hot, slice the squash down the middle and let it cool.
- Once the squash has cooled
, remove all the seed from the squash.
- Next, scrape the flesh into the instant pot,
- Add all the remaining ingredients and stir to combine.
- Since I used my slow cooker, I set it on low for 2 hours or you can set it on high for 1 hour.
- After 2 hours, I simply stirred the contents together and added my cooked shrimp.
- I continued to cook the mixture for another 5 minutes just to heat the cooked shrimp.
, remove all the seed from the squash.
If you don't like shrimp, feel free to replace the shrimp with any other protein source. Also, the shrimp could be completely eliminated for a vegetarian option.
If you like this Whole30 Acorn Squash soup, you may also like:
- Whole30 Instant Pot French Onion Soup
- Light and Creamy Zucchini Cheese Soup
- Detox Carrot Soup (Whole30, Paleo, Allergy-Free)
- Whole30 Chicken Carrot Soup
- Tomato Pesto Soup with a Secret Healthy Ingredient
- Easy Whole30 Chicken Taco Soup
Acorn Squash Soup (Whole30, Low Carb, GF)
This delicious soup is easy to make. Using the microwave to cook the squash saves a lot of time and energy.
- Total Time: 10 minutes
- Yield: 4-6 bowls 1x
Ingredients
- 1 medium acorn squash, cooked
- 4 cups vegetable broth (I used Trader Joe's Hearty Vegetable Broth)
- ¼ cup coconut aminos (could substitute with soy sauce if not doing Whole30)
- ¼ cup nutritional yeast (could substitute with Parmesan cheese if not doing Whole30)
- 6 oz cooked shrimp (could substitute with any other protein or omit for vegetarian option)
- 2 small onions, chopped
- 4 tbsp ghee (could substitute with olive oil or butter if not doing Whole30)
- 2 tbsp paprika
- 2 tbsp minced garlic
- 1 tbsp cumin
- 1 tsp ginger powder
- 1 tsp garam masala
- 1 tsp salt
- ½ tsp pepper
Instructions
- Pierce entire acorn squash using a sharp knife. Place in microwave and cook for 5-7 minutes or until outside skin is tender.
- Carefully slice acorn squash in half. Be careful as squash will be hot. Let squash cool and when cold enough to handle, remove seeds from squash.
- Place the flesh of the squash and all ingredients into a slow cooker
and stir to combine.
- Set slow cooker on high for 1 hour or on low for 2 hours. Once cooked, stir in cooked shrimp (if using) and continue to cook for 10 additional minutes.
- Divide soup among six bowls and enjoy.
Notes
- feel free to use any other protein source or omit all together.
- add additional salt and pepper to taste once soup has cooked.
- Prep Time: 10 minutes
- Category: Soup
- Cuisine: Whole30, GF
Nutrition
- Serving Size: 1 bowl
- Calories: 188
- Sugar: 4 g
- Fat: 10.5 g
- Carbohydrates: 14.4 g
- Fiber: 2.5 g
- Protein: 9.3 g
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