Creamy Roasted Acorn Squash Soup

Creamy Roasted Acorn Squash Soup

Antioxidant-rich acorn squash in a creamy soup with 100% Cricket Protein

Acorn squash is a small variety of winter squash with firm, yellow-orange flesh with a mellow, sweet flavor.  Like other winter squashes, acorn squash is quite shelf stable, and much more nutrient-dense than summer squash varieties. It is an especially good source of Vitamin C, potassium, magnesium, and dietary fiber and is one of the best sources of the antioxidant beta carotene. Cooking the squash in soup is a fantastic way to unleash its delicious flavor while maintaining nutritional benefits, as the vitamins that are lost as the vegetable is boiled are retained in the broth.

This Roasted Acorn Squash is creamy and delicious—the perfect soup for a cold fall evening—and the silky texture is all from the squash itself!  We use vegetable stock but you could easily substitute chicken stock if you prefer.  Of course Cricket Protein is blended into the soup—its nutty, malty flavor blends well!


 3 Acorn Squash
1 yellow onion, chopped
1 tsp kosher salt
1/2 tsp dried ginger
1 tsp coarsely ground black pepper
1/4 tsp dried sage
2 tbsp olive oil
1/8 tsp cayenne pepper
2 carrots, chopped
4 cups vegetable stock
1 Granny Smith apple, cored and chopped
1/2 cup 100% Cricket Protein Powder
1 shallot, chopped



Preheat oven to 400 degrees

Cut squash in half length-wise and remove seeds (seeds can be roasted just like pumpkin seeds!)

Line a baking sheet with parchment paper (or a reusable silicone baking mat)

Sprinkle sheet with kosher salt and pepper, and place squash, cut side down, on the the sheet.

Roast squash for 45-50 minutes, until flesh is tender and easily pierced.  Remove from oven and allow to cool.

Once the squash is cool enough to handle easily, remove the flesh from the skin by using a spoon (an ice cream scoop works great!) and scooping out the flesh.  Add the skin to your compost pile and set the flesh aside.

In a large deep pot or dutch oven, heat olive oil over medium-high heat.  Add carrots, apple, shallot and onion and cook until tender (6-8 minutes).  Add ginger, sage, cayenne, allspice, squash flesh, and vegetable stock.  Stir well and bring to a boil.  Reduce heat and simmer for 15-20 minutes.

Remove pot from heat and stir in 100% Cricket Protein Powder.  Puree mixture with an immersion blender, or transfer to a blender or food processor in batches and blend until smooth.

Season with additional salt and pepper to taste.  Garnish with chopped walnuts, pepitas, roasted flax seats, or kale chips.  Serve with a loaf of Cricket Bread

Leftovers can be frozen—you may need to blend the mixture again when you thaw and heat it if any separation occurs. 

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