This post has been updated to include new images and a recipe video.
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, healthy, vegetarian and vegan Roasted Acorn Squash Soup that is quite easy to make and perfect for the Fall. 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….!
And let’s have some soup! Oh — and check out the video below to see me making this yummy soup, too!
Roasted Acorn Squash Soup
- 3 acorn squashes, sliced in half (through stem) and seeds removed
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 2 tbsp. olive oil
- 2 carrots, chopped
- 1 granny smith apple, cored and chopped
- 1 shallot, chopped
- ½ yellow onion, chopped
- ½ red onion, chopped
- ½ tsp. dried ginger
- ¼ tsp. dried sage
- ⅛ tsp. cayenne pepper
- ⅛ tsp. ground allspice
- 4 cups vegetable stock
- Preheat oven to 400 degrees.
- Line baking sheet with aluminum foil or parchment paper.
- Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. 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 ginger, sage, cayenne, allspice, squash flesh 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), a blender (in batches) or a food processor.
- Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.