Acorn squash soup is a warm, comforting dish perfect for chilly days and festive occasions. Its creamy texture and subtly sweet, nutty flavor make it a favorite fall and winter soup. If you’ve ever wondered how to make acorn squash soup that’s both easy and delicious, you’re in the right place. Let’s walk through a simple, step-by-step recipe that will have you enjoying a bowl of this cozy soup in no time.
Ingredients You’ll Need
Before diving into the cooking process, gather these ingredients:
– 2 medium acorn squashes (about 3 pounds total)
– Olive oil (about 3 tablespoons, divided)
– 1 large yellow onion, diced
– 2-3 cloves garlic, minced or roasted
– 2 medium carrots, sliced
– 4 cups vegetable broth (or chicken broth if preferred)
– Fresh thyme (about 2 teaspoons, chopped) or dried sage for seasoning
– Salt and black pepper to taste
– Optional: maple syrup or lemon juice for a touch of sweetness and brightness
– Optional garnishes: toasted pumpkin seeds (pepitas), crumbled feta, or crème fraîche
Step 1: Roast the Acorn Squash
Roasting the squash first is key to developing its natural sweetness and rich flavor.
– Preheat your oven to 400°F (204°C).
– Cut the acorn squash in half vertically and scoop out the seeds.
– Rub the cut sides with olive oil and season with salt and pepper.
– Place the squash halves cut side down on a parchment-lined baking sheet.
– Roast for about 35 to 45 minutes, or until the flesh is fork-tender.
– If you like, you can roast whole garlic cloves wrapped in foil alongside the squash for mellow, roasted garlic flavor.
– Once roasted, let the squash cool slightly, then scoop out about 2 1/2 cups of the soft flesh for the soup. Save any extra for another use.
Step 2: Sauté the Vegetables
While the squash is roasting, prepare the flavor base.
– Heat 1 to 2 tablespoons of olive oil in a large pot over medium heat.
– Add the diced onion and sliced carrots.
– Cook, stirring occasionally, until the vegetables are softened and the onions are translucent (about 5 to 7 minutes).
– Add minced or roasted garlic and sauté for another minute until fragrant.
– Season with salt, pepper, and herbs like thyme or sage.
Step 3: Simmer the Soup
– Pour in the vegetable broth.
– Add the roasted acorn squash flesh to the pot.
– Stir everything together and bring the soup to a gentle simmer.
– Let it cook for about 15 to 20 minutes to allow the flavors to meld.
– If you want to add a bit of warmth and complexity, consider stirring in spices like turmeric or Ras el Hanout at this stage.
Step 4: Blend Until Smooth
– Use an immersion blender directly in the pot to puree the soup until creamy and smooth.
– Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
– For extra flavor, add a splash of lemon juice and a drizzle of maple syrup before blending again to balance the sweetness and add brightness.
Step 5: Serve and Garnish
– Ladle the soup into bowls or, for a festive touch, serve it in hollowed-out roasted acorn squash halves.
– Top with toasted pumpkin seeds for crunch, crumbled feta for a salty contrast, or a dollop of crème fraîche for creaminess.
– A sprinkle of fresh herbs like parsley or thyme adds a lovely finishing touch.
Tips for the Best Acorn Squash Soup
– Roasting the squash is essential for the best flavor and texture.
– Don’t skip sautéing the aromatics; they build the soup’s depth.
– Adjust seasoning after blending to suit your taste.
– This soup freezes well, so make a big batch and save some for later.
– Experiment with toppings to find your favorite combination.
This simple method results in a smooth, flavorful soup that’s both nourishing and delicious. Whether you’re cozying up on a cold night or looking for a beautiful dish to serve at your next gathering, acorn squash soup is a winner.
Enjoy your homemade acorn squash soup, a bowl of autumn warmth and comfort!