Description
A comforting and creamy roasted acorn squash soup that’s perfect for chilly days. This soup combines the sweetness of roasted squash with savory vegetables and warming spices for a delightful bowl of goodness.
Ingredients
Scale
Roasted Acorn Squash:
- 3 pounds acorn squash (about 2 medium squash)
- 5 teaspoons olive oil (divided (1 tablespoon plus 2 teaspoons))
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
Soup Base:
- 1 tablespoon unsalted butter
- 2 large shallots (thinly sliced)
- 2 medium carrots (diced to ½”)
- 2 stalks celery (diced to ½”)
- 1 honeycrisp apple (peeled, cored, and diced to ½”)
- 3 cloves garlic (minced)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon dried ginger
- 4 cups low sodium broth (vegetable or chicken)
- 1 sprig fresh thyme (plus more for garnish)
- 1 sprig fresh sage (plus more for garnish)
- ½ cup heavy cream
- ¼ cup roasted and salted pepitas
Instructions
- Roast the Squash: Preheat the oven to 425°F. Cut the squash in half, remove seeds, drizzle with olive oil, salt, and pepper. Roast cut side down until tender.
- Prepare Soup Base: In a pot, sauté shallots, carrots, celery, apple, garlic, and spices. Add broth, squash flesh, and herbs. Simmer until vegetables are soft.
- Puree and Serve: Remove herb stems, add cream, and puree the soup until smooth. Adjust seasoning and serve garnished with pepitas and herbs.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute coconut cream for heavy cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 9g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: acorn squash, soup, creamy, roasted, vegetables, fall recipe
