Roasted Acorn Squash Soup With Rosemary And Garlic Recipe

Name: Roasted Acorn Squash Soup With Rosemary And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil; 6 plump garlic cloves, smashed and roughly diced; 1 1/2 cups diced onions (Vidalia is best); 3 tablespoons minced fresh rosemary; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 3 cups pre-roasted acorn squash; 3 cups broth (chicken or vegetable); 1 cup milk; fresh ground pepper; cubed gruyere cheese (to garnish)

Servings: persons

2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
6 plump garlic cloves, smashed and roughly diced
1 1/2 cups diced onions (Vidalia is best)
3 tablespoons minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
3 cups pre-roasted acorn squash
3 cups broth (chicken or vegetable)
1 cup milk
fresh ground pepper
cubed gruyere cheese (to garnish)

1
If you don't have any pre-roasted Thanksgiving leftovers --
2
Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
3
Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
4
Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
5
At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
6
Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
7
Gently mix all. If it is too thick add a little more milk and adjust seasonings.
8
Allow this to gently simmer for about 5-8 minutes.
9
Turn off the heat.
10
Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
11
Serve piping hot with little cubes of gruyere scattered over the top.

545

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 11 ingredients. The key ingredients include: 2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil, 6 plump garlic cloves, smashed and roughly diced, 1 1/2 cups diced onions (Vidalia is best), 3 tablespoons minced fresh rosemary, and more.

Yes, Roasted Acorn Squash Soup With Rosemary And Garlic 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 With Rosemary And Garlic

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