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Acorn Squash Soup

Name: Acorn Squash Soup Recipe
Prep time: 10 min
Yield: 6
Ingredients: For the soup:; 3 whole acorn squash; 3 tablespoons extra virgin olive oil divided; 1 ½ teaspoons of kosher salt plus additional to taste; 2 tablespoons unsalted butter; 1 shallot thinly sliced; 2 medium carrots peeled and thinly sliced; ¼ teaspoon ground black or white pepper; 6 garlic cloves smashed and peeled; 2 tablespoons honey; 4 cups low sodium vegetable or chicken stock plus additional as needed, divided; 10 sprigs of fresh thyme tied into a bundle; 1 bay leaf; 1/2 teaspoon rubbed sage; 1/4 teaspoon ground nutmeg freshly grated if possible; 1/4 cup finely grated Parmesan plus additional for serving; Handful of roasted pumpkin seeds for garnish

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Serves
6

Prep
10 minutes

Cook
1 hour and 20 minutes

This creamy autumnal soup is the perfect way to welcome fall! As the weather starts to cool down, this satisfying soup will keep you and your family nice and warm. Featuring a roasted acorn squash, this soup will have you thinking about Thanksgiving with its savory herbs and spices.

Ingredients

For the soup:

3 whole acorn squash

3 tablespoons extra virgin olive oil divided

1 ½ teaspoons of kosher salt plus additional to taste

2 tablespoons unsalted butter

1 shallot thinly sliced

2 medium carrots peeled and thinly sliced

¼ teaspoon ground black or white pepper

6 garlic cloves smashed and peeled

2 tablespoons honey

4 cups low sodium vegetable or chicken stock plus additional as needed, divided

10 sprigs of fresh thyme tied into a bundle

1 bay leaf

1/2 teaspoon rubbed sage

1/4 teaspoon ground nutmeg freshly grated if possible

1/4 cup finely grated Parmesan plus additional for serving

Handful of roasted pumpkin seeds for garnish

Directions

1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean-up, line a rimmed baking sheet with parchment paper.

2. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.

3. Set aside to cool, then scoop out and reserve the flesh.

4. In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.

5. Pour ½ cup of the stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan (this is flavor!). Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining stock.

6. Add the thyme bundle and bay leaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, adjusting the heat as needed and stirring periodically.

7. Remove the thyme and bay leaf. With an immersion blender, puree the soup until smooth (or you can transfer to a regular blender in batches and puree it that way; be careful as the hot soup will splatter; return the soup to the pot). Stir in the sage, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of additional Parmesan and roasted pumpkin seeds for garnish.

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