7-ingredient acorn squash soup

I don’t know about you, when it starts to look like this outside…

I go into permanent shiver mode, put on wooly socks and a sweater and crank the heat (sorry husband).

Although, I’m well aware that living in Canada means that it should have started snowing in August (I kid, kind of), I’m glad it decided to truly hold off for as long as it could (we’ve practically had very little snowfall, so far).

I promise I will be prepared for the time when that big snowfall comes because snow never hurt anyone – especially if I double up on the socks.

To be prepared, when my toes aren’t in wool sock (or even when they are), I like a big bowl of soup to warm me up on these frigid days.

So, to continue keeping these toes warm, I came up with an acorn squash soup that has only seven ingredients, that’s sure to please your taste buds and your tummy.

The husband might even get lucky and I’ll turn the thermostat down a degree.

7-Ingredient Acorn Squash Soup

Serves: 3 – 4
Prep time: 5 minutes
Cook time: 30 – 40 minutes

7 Ingredients: (start counting them – minus S&P because it’s more for taste!)

  • 1 small organic acorn squash (about the size of a small melon), peeled, deseeded and cubed
  • 1/2 yellow/sweet onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1/2 tsp marjoram
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • Salt and pepper, to taste


  1. Start but cutting squash in half and scrape the seeds out. Then begin to peel it (I understand this type of squash has deeper ridges, but just get in there and get as much as you can – a little peel never hurt anyone, either ;)).
  2. In a medium to large pot over medium heat, add a splash of oil (I used canola), add the garlic and onion, and saute for 5 minutes, until tender.
  3. Add the cubed squash to the pot, along with the liquids and spices (hold the salt and pepper until the end of cooking time).
  4. Bring to a boil, then reduce heat and simmer for approx. 30 minutes.
  5. Once the squash is tender, remove from heat and either leave soup chunky or use an immersion blender to puree it.
  6. Season with salt and pepper.

The simplest soup I’ve ever made (in terms of prep and ingredient list) and the most blown away I’ve been at how something so simple can turn out so good!

If you don’t find me enjoying this soup, then the next best place is to check the sock drawer – I’m sure I could find a way to make myself fit.

Warning: After eating this soup, it might make you reconsidering going to buy those wooly socks – trust me, you’ll still need them…unless you decided to triple or even quadruple the recipe.

Now there’s an idea…



soup day

I wish I could say that Earth Day/Good Friday entailed awesome weather here, but sadly, it didn’t. Oh well, you move on and make the best of it. I started the day off right with another bowl of PB & J oats…seriously, how CAN you get enough?

It fills you up and taste SO good. I want more just writing about it!

I feel so unorganized lately and feel like I’m constantly struggling – struggling to fit some time in to get chemistry done (goal is to be done and start studying for my final exam by Sunday), read blogs (hardly a struggle, I know), make some awesome meals in the kitchen and do the little things on my to do list. I had either a blond moment today or an “I’ve lost track of where I am and what’s going on” moment when I started to leave my house today to run some errands. Good thing I didn’t get far before I realized, “hey, it’s Good Friday – everything is closed!” I quickly turned around and decided to make the soup I had planned to make many a few  days earlier.

I had already wanted to use quinoa in a soup, and Chelsey pushed me to do it…so I did it, I made a vegetable soup with quinoa.

I’ll post the recipe tomorrow because I’m exhausted tonight and I don’t know why! Let’s just say it was delish…tons of veggies (onion, snow peas, zucchini, tomaters, carrots, red pepper, celery, spinach; basically a small vegetable village!) and obviously quinoa.

The thing I love most about soup, is not how it’s the easiest way to add spinach to a dish, because it basically cooks itself and allows you to put a dent in the big container you bought for some reason.

Also, not because it smells as good as it tastes. Or is pipin’ hot, yet so so good in your mouth.

But because, you are provided with a ton of leftovers that are good for freezing or eating an hour later the next day.

The one with the red lid is successfully in the freezer so we can enjoy it next week! Now, they look small, but trust me, they hold a lot. Did I mention that I would love a good camera and perhaps some 3D love so you can really get a feel for what I mean?! Someone pass the camera message onto the husband :D?? K, thanks!

Later in the day, we went to the hubby’s sister’s place for a nice din with all his family. The hubby had a super long day at work, so we decided to leave a bit earlier tonight and rest up so we could enjoy the day with them tomorrow all that much better! We got a little loot bag on our way out and was pretty happy to discover that we got some mini eggs, because I totally made a comment on the drive over that I wanted some. Guess the Easter Bunny read my mother-in-law’s mind!!!

Q: What are your Easter plans this weekend? What does the Easter Bunny bring you, if he still visits haha?