Roasted Acorn Squash Soup

This time of year, as the nights get cooler, it’s really comforting to make soup! Squash soup, mushroom soup, pumpkin soup, turkey soup, or even chili. I actually love cabbage soup, too. This recipe is made from roasted acorn squash along with shallots, onions, garlic, thyme, and poultry seasoning, which always reminds me of fall cooking, roasting turkey, and family holidays.  

Roasting the squash brings out the natural flavors and give the squash a bit of a sweet, caramelized flavor, especially around the edges.  To save time on busy work/school days, you can roast the squash several days ahead of time and refrigerate it. This will save you time on busy workdays. It will hold really well until you’re ready to make your soup.  If you have leftover squash, please don’t toss it … turn it into a beautiful loaf of harvest breakfast bread. We’ll be posting a recipe for that next week.

Roasted Acorn Squash Soup

Ingredients

  • 1 large or 2 medium acorn squash, roasted (about 3 cups of pureed acorn squash)
  • 1 medium yellow onion chopped
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons crème fraiche for soup plus a little more for garnish

Instructions

  • Squash:
  • Preheat oven to 350 F. Spray a casserole dish or baking sheet with cooking spray.
  • Cut squash in half length-wise. Scoop out seeds and strings. Place squash cut side down on the baking sheet and roast for approximately 30 minutes, or until a knife inserts easily into the squash. Remove from oven and cool enough to handle.
  • When cooled, scoop out pulp and set aside. Discard squash skins/shells.
  • In a soup pot, heat oil and add onions, shallots, and garlic. Stir to coat with oil and season with salt, pepper, thyme, and poultry seasoning. Cook over medium heat until veggies are translucent and just beginning to brown. Stir in chicken broth and remove from stove.
  • Using an immersion blender, blend the onion-broth mixture until smooth.
  • Stir in acorn squash puree and once more until very smooth. Stir in 2 tablespoons crème fraiche.
  • At this point, you can either refrigerate or freeze the soup. But, if you’re hungry, just throw it back on the stove and heat over medium heat until piping hot and serve with a dollop of crème fraiche, a slice of grilled rustic bread, and a side salad, and dinner is served!

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