Today, I decided to make soup.
I kept seeing acorn squash on sale at the store. Teasing me with its simple and sweet acorn squash goodness.
Each week, I’d think, “Neh, it’s too hot for soup.” And, each week, I’d pass it by. *Sniff*
But, alas, I realized it is almost Autumn.
My goodness, how is it almost Autumn, already??
And, you know what Autumn means??
Soup! Roasted Acorn Squash Soup, that is. Finally!
Never you mind that the temperature out here in Austin has set a record for the most consecutive triple-digit days. Never you mind. It’s almost Autumn.
So, I made my soup. And it was super yummy — as only acorn squash can be.
This is a delicious and healthy (vegetarian) soup that is quite easy to make. I added a tart granny smith apple to balance out the sweetness of the acorn squash. Also, I chose to add some cayenne pepper for a little kick, but that is entirely up to you.
Oh, Autumn… Come out, come out wherever you are….!
Roasted Acorn Squash Soup
3 acorns, sliced in half and seeds removed
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 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock
croutons, optional garnish
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and ground black pepper. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Remove pot from heat and puree mixture, either with an immersion blender (best thing ever — I have this one and I love it), a blender (in batches) or a food processor.
Once pureed, season to taste. Garnish with thinly sliced red onion or croutons, if desired.