Roasted Acorn Squash Soup Recipe

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Acorn Squash, Sliced In Half And Seeds Removed; 2 Tablespoons Olive Oil; 2 whole Carrots, Chopped; 1 whole Granny Smith Apple, Cored And Chopped; 1 whole Shallot, Chopped; 1/2 whole Yellow Onion, Chopped; 1/2 whole Red Onion, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Dried Ginger (or 1 Teaspoon Of Fresh); 1/4 teaspoons Dried Sage; ⅛ teaspoons Cayenne Pepper (Optional); ⅛ teaspoons Ground Allspice; 4 cups Cups Vegetable Stock; Croutons And/Or Thinly Sliced Red Onion, For Garnish (optional)

Servings: persons

3 whole Acorn Squash, Sliced In Half And Seeds Removed
2 Tablespoons Olive Oil
2 whole Carrots, Chopped
1 whole Granny Smith Apple, Cored And Chopped
1 whole Shallot, Chopped
1/2 whole Yellow Onion, Chopped
1/2 whole Red Onion, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Dried Ginger (or 1 Teaspoon Of Fresh)
1/4 teaspoons Dried Sage
⅛ teaspoons Cayenne Pepper (Optional)
⅛ teaspoons Ground Allspice
4 cups Cups Vegetable Stock
Croutons And/Or Thinly Sliced Red Onion, For Garnish (optional)

1
Preheat oven to 400 degrees F.
2
Line a baking sheet with aluminum foil or parchment paper.
3
Place squash, skin-side-down, onto baking sheet.
4
Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown.
5
Remove from oven and allow squash to cool.
6
Once cool, remove flesh from skin by using a spoon and scooping out the flesh.
7
Discard skin and set flesh aside.
8
Set aside.
9
In a large, deep pot, heat olive oil over medium-high heat until hot.
10
Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes.
11
Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock.
12
Stir well and bring to a boil.
13
Reduce heat and simmer for 15-20 minutes.
14
Remove pot from heat and puree mixture, either with an immersion blender (best thing ever I have one and I love it), a blender (do this carefully and in batches) or a food processor.
15
Once pureed, season to taste.
16
Garnish with thinly sliced red onion or croutons, if desired.
17
Enjoy!

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 whole Acorn Squash, Sliced In Half And Seeds Removed, 2 Tablespoons Olive Oil, 2 whole Carrots, Chopped, 1 whole Granny Smith Apple, Cored And Chopped, and more.

Yes, Roasted Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Acorn Squash Soup

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