Roasted Acorn Squash Soup

More snow, more soup.  This soup is only a few ingredients, healthy, delicious and your blender does all the work.  Soup and sandwich night is always a favorite at our house, we had BLT’s tonight.  When daddy and toddler both want seconds and the baby can eat the squash and cheese which her 3 tiny teeth…this easy meal makes mom smile:)

In my kitchen, squash is to winter as sweet corn is to summer.  I always buy a few different kinds and find ways to use them throughout the week…or month – they last a long time.  Just cut them in half, remove the seeds – a portion scoop is the perfect tool, and roast in the oven…the roasted squash is so versatile, I use it from risotto to squash waffles, muffins to pasta sauce…to baby food, but she’s fast outgrowing that.

Roasted Acorn Squash Soup

Meryl Downing

Roasted Acorn Squash Soup is the perfect hot dinner on a cold night! Roasted flavor and pureed smooth with a dash of sweet, pair it with BLT's, Grilled Cheese, or just crusty bread!

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Total Time 1 hr

Course Dinner

Cuisine American

Servings 6

Ingredients

  

• 1 acorn squash cut in half lengthwise, seed cavity removed, smeared with butter seasoned with ½t salt and 8 grinds pepper
• 1 T olive oil
• 1 small onion chopped
• 1 carrot chopped
• 1 apple cored and chopped
• ½ t kosher salt
• 6 grinds fresh black pepper
• 2 c chicken stock (or vegetable stock)
• 1 t brown sugar
• pinch cayenne
• 1 sprig fresh rosemary
• ½ c heavy cream optional (can be made vegan)

Instructions

 

• Preheat oven to 425° convection bake. Roast squash, cut side up, on a sheet pan until soft, about 40 minutes. When cool enough to handle, remove flesh from skin with a spoon.
• Meanwhile, in a large soup pot, heat olive oil and saute onion, carrot and apple until soft and beginning to caramelize, season with salt and pepper.
• Add chicken stock, brown sugar and cayenne. Bring to a boil, then simmer on low, adding in the squash flesh when it's done.
• Puree the soup with a stick blender or use a regular blender in batches until very smooth.
• Return to the soup pot, add in cream and rosemary sprig, reserve on low heat until ready to serve.
• Serve with shredded white cheddar or Parmesan cheese, scallions and crusty bread or sandwiches.

Notes

**Tips and Tricks**
Use and ice cream scoop to remove seeds from squash.
Thyme or sage could be used in place of the rosemary for something different, but if you don't have fresh, just leave it out.
The amount of chicken stock may vary, add it slowly to the blender until you achieve the consistency you want.

Keyword Soup, Squash Soup