Acorn Squash Soup
User Reviews
4.9
Acorn Squash Soup
Description
This Acorn Squash Soup begins by roasting acorn squash halves and whole garlic cloves until tender, concentrating their sweetness and softening the flavors. The flesh is scooped out and combined with sautéed onions, chopped carrots, and seasonings including salt, nutmeg, cayenne pepper, and fresh thyme. Vegetable broth is added to create a flavorful base, which is then pureed until smooth.
The roasting process imparts a caramelized depth to the squash and garlic that carries through to the finished soup, balanced by the earthiness of thyme and warmth from nutmeg and a slight hint of heat from cayenne. Fresh lemon juice adds acidity, lifting the flavors and preventing heaviness.
Acorn Squash Soup is served garnished with pepitas and microgreens if desired, adding crunch and a fresh herbal note. It makes a comforting starter or light meal with a creamy texture and soothing autumnal flavors.
Ingredients
- 2 acorn squash about 3 pounds, medium
- 3 garlic unpeeled, cloves
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 yellow onion chopped, large
- 2 carrot chopped, medium
- 1 teaspoon salt plus more for sprinkling, sea salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon thyme plus more for garnish, fresh leaves
- 2 tablespoons lemon juice fresh
- 1 teaspoon maple syrup
- black pepper freshly ground
- Pepitas for garnish, optional
- microgreens for garnish, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the garlic cloves in a piece of foil with a drizzle of oil and a pinch of salt and place on the baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool.
- When cool enough to handle, peel the garlic cloves and discard the papers. Scoop the soft squash flesh out of the skin and measure 2½ cups. Discard the squash skins and save the remaining flesh for another use.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the nutmeg, cayenne, and several grinds of pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves. Simmer, stirring occasionally, for 20 minutes.
- Allow the soup to cool slightly, then transfer to a blender with the lemon juice and maple syrup and blend until smooth. Work in batches if necessary. Season to taste.
- Portion into bowls and serve with a drizzle of olive oil, fresh thyme leaves, pepitas, and microgreens for garnish.
User Reviews
Overall Rating
4.9
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