Acorn Squash Soup Recipe
User Reviews
5.0
27 reviews
Excellent
Acorn Squash Soup Recipe
Report
This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese.
Share:
Ingredients
For the Soup
- 1 yellow onion trimmed and halved (not peeled)
- 1 head garlic cut in half, lengthwise (not peeled)
- 2 small carrots washed and trimmed
- 4 prigs fresh thyme
- olive oil
- kosher salt
- freshly ground black pepper
- 1 1/2 pounds acorn squash halved
- 1 pound kabocha squash
- 4 cups vegetable or chicken stock divided
- 2 tablespoons Sour cream or creme fraiche
Instructions
To Make the Soup:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. Drizzle everything with about a tablespoon of olive oil and add a few pinches of salt and rounds of pepper. Flip the onion and garlic over so the cut side down hits the baking sheet. This will make it so they steam and roast slowly versus burn.
- Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to bake until tender, about 45 minutes. Remove the baking sheet from the oven and place on the counter to chill for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skins.
- To a blender, add half of the vegetable stock or chicken stock. Scoop out the flesh of the acorn and kabocha squash and add it to the blender. And then add the removed thyme leaves, carrots, peeled onion and squeeze in the roasted garlic cloves. Lastly add the sour cream or créme fraîche and a few pinches of salt and a few rounds of black pepper.
- Blend until very smooth, being sure to allow some of the steam out, along the way. Continue until very smooth. Add the remaining stock and blend it up once again. Give it a taste and adjust the salt and pepper to taste. If you want it creamier, feel free to add a tablespoon or two more of sour cream or créme fraîche.
- If the soup is cold, feel free to add it to a pot or saucepan and warm it up until hot. Divide it amongst bowls and drizzle with créme fraîche, crispy sage and a drizzle of good olive oil.
Notes
- Equipment:
- Le Creuset 5 quart Dutch Oven | Silicone Spatula | Vegetable Peeler | Chef's Knife
- Le Creuset 5 quart Dutch Oven | Silicone Spatula | Vegetable Peeler | Chef's Knife
- Use whatever combo you want for the squash! If you don't kabocha squash, feel free to use butternut or sugar pumpkin puree!
- This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
21g
(7%)
Protein
21g
(42%)
Fat
2g
(3%)
Saturated Fat
12g
(60%)
Cholesterol
23mg
(8%)
Sodium
24mg
(1%)
Potassium
3mg
(0%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
34IU
(1%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 2g | 3% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 23mg | 8% |
| Sodium | 24mg | 1% |
| Potassium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
