Acorn Squash Soup
Acorn Squash Soup is the perfect creamy soup for a cold night - loaded with fresh vegetables that have been roasted to perfection.
Serving6 servings
Ingredients
- 3 large acorn squash, halved and seeded
- 3 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ Tablespoon powdered sage
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 1 teaspoon salt
- 4 cups vegetable stock
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoon chopped fresh thyme
- 1 teaspoon powdered sage
- 2 bay leaves
- Toasted pepitas, for garnish
- Crème fraiche, for garnish
Equipment
Instructions
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Season the squash. Rub the olive oil, salt, pepper, garlic powder, and sage all over the cut sides of the squash.
- Roast. Place the squash cut-side-down on the prepared baking sheet and roast for 40 minutes or until fork tender.
- Saute. While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot. Season with salt. Saute until the veggies are softened.
- Build the soup. Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Blend. Scoop the flesh of the squash into a blender and pour the soup over it. Blend until smooth.
- Serve. Serve warm, topped with toasted pepitas and a drizzle of crème fraiche.
Notes
- If you want to make it super simple to get the creamy texture for soup, use an immersion blender to create this acorn squash soup recipe.
- Take the time to roast the squash to get the best texture and flavor for this soup recipe.
- Freezer: Once cooled down to room temperature, transfer the soup into a freezer safe bag or container and store it for up to 3 months.
- Reheat: Pour your soup into a large pot and reheat the soup over medium heat for a few minutes or place the leftover soup recipe in a microwave-safe bowl a microwave it in 30-second increments until it reaches your desired temperature.
Nutrition
Calories: 223 kcal · Carbohydrates: 30 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Sodium: 1819 mg · Potassium: 897 mg · Fiber: 5 g · Sugar: 4 g · Vitamin A: 6268 IU · Vitamin C: 28 mg · Calcium: 95 mg · Iron: 2 mg