Posted on by

Roasted Acorn Squash Soup

20 Minutes | Source: www.asweetpeachef.com

Roasted Acorn Squash Soup

Print Recipe
Prep Time 1 hour
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 3 acorn
  • squashes
  • 1 tsp sea
  • salt
  • 1 tsp ground
  • black pepper
  • 2 tbsp olive
  • oil
  • 2 carrots chopped
  • 1 granny
  • smith apple cored and chopped
  • 1 shallot chopped
  • 1/2 yellow
  • onion chopped
  • 1/2 red
  • onion chopped
  • 1/2 tsp dried
  • ginger
  • 1/4 tsp dried
  • sage
  • 1/8 tsp cayenne
  • pepper
  • 1/8 tsp ground
  • allspice
  • 4 cups vegetable
  • stock

Method
 

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.
  3. Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
  4. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  5. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  6. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  7. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.

Tried this recipe?

Let us know how it was!