Acorn Squash Soup with Parmesan Croutons

Acorn Squash Soup with Parmesan Croutons

This Silky smooth acorn squash soup with homemade low carb and gluten free croutons crusted in parmesan cheese is a healthy Fall soup that is creamy and delicious.

Piece each acorn squash with a knife and microwave on high for 10 minutes. Let cool.

1

 Preheat oven. Cut each acorn squash in half and scrape out the seeds. Place on a baking sheet flesh side up, drizzle each half with olive oil, and season with garlic, salt, and pepper—roast for 30 minutes.

2

Remove the squash from the oven and let cool. Scrape out the flesh into a dutch oven. Add the cayenne, sage, and chicken broth. Put on the stove over medium heat. Using an immersion blender, puree the soup, stir in heavy cream, and season with salt to taste.

3

Prepare the croutons. Find out how to make croutons below!

4

To serve, ladle soup into bowls and top with parmesan croutons. Garnish with extra parmesan if desired. Check out the full recipe and instructions below!

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