Hello Momma,
There’s nothing quite like a warm bowl of homemade soup during the cooler months. This roasted acorn squash soup is cozy, creamy, and full of fall flavor. Roasting the squash brings out its natural sweetness, while carrots, cinnamon, and garlic make it a comforting addition to your seasonal meal rotation.
Why I Love This for Postpartum:
As a postpartum doula, I love having nourishing soups prepared ahead of time. They’re easy to portion, freeze, and reheat when a new parent needs a comforting meal without having to start from scratch. Acorn squash and carrots provide fiber and naturally occurring vitamins, while the broth creates a lovely base for this simple, warming soup.
Roasted Acorn Squash Soup
Prep time: 15 minutes
Cook time: 20 minutes, using pre-roasted squash
Servings: 6
Ingredients
2 large acorn squash
2 large carrots
3 tbsp olive oil
1 tbsp cinnamon
1 tsp garlic powder
1 tsp nutmeg (optional)
1½ cups vegetable broth
½ cup water
Salt and black pepper, to taste
Instructions
Roast the acorn squash until fork-tender. Allow it to cool slightly, then scoop the flesh from the skin.
Steam the carrots until tender.
Add the roasted squash, steamed carrots, olive oil, cinnamon, garlic powder, nutmeg if using, vegetable broth, and water to a blender.
Blend until completely smooth.
Transfer the soup to a pot and simmer over medium-low heat for 10–15 minutes.
Season with salt and black pepper to taste. Serve warm.
A Cozy Addition to Your Postpartum Meal Prep
I love making a batch of this soup to enjoy throughout the week or tuck away in the freezer for later. A little preparation ahead of time can make nourishing yourself during the fourth trimester feel that much easier.
