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Cream of Leek Soup in Acorn Cups

Serves 6
Time 55 min
Sweet baked acorn squash halves serve as bowls for this creamy leek soup flavored with rolled oats. Make sure to scoop out small spoonfuls of the squash with each bite of soup.
Ingredients
  • 3 small acorn squash
  • 3 large leeks
  • 1 tablespoon canola oil
  • 1/2 teaspoon fine sea salt or 2 tablespoons white miso
  • 3/4 cup rolled oats
  • Fresh flat-leaf parsley for garnish
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Method

Preheat oven to 400°F.

Cut acorn squash in half lengthwise and remove seeds.

Cut a small slice off the skin side of each half to make a squash bowl that won't roll over.

Bake, skin side down, until tender and golden brown, about 40 minutes.

While squash is baking, cut leeks in half lengthwise and thinly slice.

Wash thoroughly and drain.

In a large pot, sauté leeks in oil until wilted.

Add 7 cups water, oats, and salt and bring to a boil.

Lower heat, cover, and simmer 40 minutes.

Purée soup in small batches, leaving some texture to the soup.

Taste and adjust seasonings.

Place each baked acorn squash half in separate bowls.

Ladle soup into acorn bowls, garnish with parsley, and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 small acorn squash
  • 3 large leeks
  • 1 tablespoon canola oil
  • 1/2 teaspoon fine sea salt or 2 tablespoons white miso
  • 3/4 cup rolled oats
  • Fresh flat-leaf parsley for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.