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Published on December 01, 2020

bowl of squash soup

Recipe: Roasted Squash Soup With Pistachios

This combination of acorn squash and crunchy-sweet nuts will inspire your dining guests to create their own unique approaches to a nutrient-rich vegetables with the good-for-you fats of nuts.

Roasted Squash Soup with Pistachios


  • 2 small acorn squash
  • 1 cup low-sodium chicken broth
  • ⅛ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • ¼ teaspoon ground nutmeg
  • ⅓ cup unsweetened almond milk
  • ¼ cup finely chopped pistachios


  1. Preheat oven to 375 degrees F.
  2. Cut the squash in half and scoop out the seeds. Place the halves on a baking sheet with cut-sides down and prick the skin. Bake for approximately 1 hour, until the flesh is tender.
  3. Let the squash cool slightly. Scoop out the flesh into a blender or food processor.
  4. Add the broth, pepper, garlic, and nutmeg and process until smooth.
  5. Pour the soup into a large saucepan and heat over low heat, stirring constantly until it comes to a boil, 3 to 5 minutes. Stir in milk and continue to cook until heated through.
  6. Transfer to soup bowls and serve with chopped pistachios as desired.

Source: Lauren Cornay, RD, LN, is a registered dietitian at Avera Heart Hospital


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