Roasted Acorn Squash Soup Recipe

Ingredients

• 1 large acorn squash, or 2 small squash — about 3 pounds
• ¾ teaspoon (tsp) of kosher salt, divided
• ½ teaspoon (tsp) of black pepper, divided
• 1 tablespoon (tbsp) of olive oil
• 1 cup of diced yellow onion
• 1 cup of diced carrots — about 2 small carrots
• 1 cup of diced granny smith apples — about 1 apple
• ½ teaspoon (tsp) of ground ginger
• ¼ teaspoon (tsp) of dried sage
• ¼ teaspoon (tsp) of smoked paprika
• ⅛ teaspoon (tsp) of ground cinnamon
• 4 cups of vegetable broth
• Chopped chives, as an optional garnish

Preparation

1. Preheat your oven to 400° F.
2. Prepare the squash by cutting it in half crosswise and scooping out the seeds with a melon baller or spoon. Discard, compost, or set the seeds aside for roasting.
3. Line a baking sheet with parchment paper or foil.
4. Spray the parchment with non-stick spray or rub with a little olive oil, and sprinkle lightly with ¼ teaspoon of salt and ¼ teaspoon of pepper.
5. Rub the squash, cut-side-down, on the baking sheet to coat the cut side with oil and seasonings.
6. Roast the squash cut-side-down in the oven until the flesh of the squash is easily pierced with a fork — about 30 to 40 minutes. The cooking time will depend on the size of squash.
7. Remove the squash from the oven and allow it to cool.
8. Dice the onion.
9. Dice the carrots.
10. Peel, core, and dice the apple.
11. Chop the chives.

Directions

1. Once cool, scoop 3 cups of the squash flesh into a bowl, discarding or composing the skin.
2. In a large saucepan over medium-high heat, add oil.
3. When the oil is hot, add the onions, carrots, and apple.
4. Cook until tender, about 6 to 8 minutes.
5. Add the ginger, sage, paprika, cinnamon, and vegetable broth.
6. Stir well and bring to a boil.
7. Reduce the heat to medium and simmer for 10 minutes.
8. Add the 3 cups of reserved squash and simmer an additional 10 minutes.
9. Remove the pot from the heat and puree, using an immersion or high-speed blender.

   

   • If using a blender, puree in batches.
   • If the soup is too thick for your liking, thin with a little vegetable broth or water.

10. Season with ½ teaspoon of salt and ¼ teaspoon of pepper, or to taste.
11. Garnish with chopped chives, if desired.

Notes