Roasted Acorn Squash Soup
This thick, creamy, sweet, and savory soup is a Fall favorite but incredible all year long.
Ingredients
- 3 cups roasted acorn squash (1 squash)
- drizzle olive oil
- 1 cup apple, large chopped (heaping, about 1 medium apple or 2 small)
- 1 cup carrot, chopped (about 2 large carrots)
- 1 cup yellow onion (chopped into large pieces)
- 3 large cloves garlic
- drizzle maple syrup (for apples before bake)
- ¼+ ⅛ teaspoon ground cinnamon (for apples before bake)
- ¼ teaspoon sea salt
- 1 ½ cups low sodium vegetable broth
Instructions
Prepping the Acorn Squash
- Preheat oven to 400℉ and set rack to the middle.
- Cut squash in half. Remove seeds and pulp with spoon. Drizzle with olive oil and maple syrup. Sprinkle with pinch of sea salt and freshly ground pepper. Place cut side up on parchment paper lined cookie sheet OR place cut side up in a baking dish (11 cup) and pour a small amount of water in the bottom of the pan. Set aside
Prepping Vegetables and Fruit
- Cut apple in half, removing core. Chop onion and carrots into large chunks. Keep skin on garlic cloves.
- Place apple, onion, carrots, garlic on baking pan lined with parchment paper. Sprinkle apples with ¼-1/2 tsp. cinnamon and a drizzle maple syrup, facing up.
Roasting the Acorn Squash, Vegetables, Fruit
- Place both the acorn squash and tray of veggies + fruit on the same rack. Bake the tray of veggies and fruit for 30 minutes, then remove from oven. Continue baking the squash for 20 more minutes (for a total of about 50 minutes or until soft and easily pierced with a knife).
Combining Ingredients for the Soup
- Once squash is roasted, use a spoon to scoop it out and transfer to a medium-sized saucepan.
- Peel skin off garlic cloves. Add vegetables, apple, garlic, and broth to saucepan with squash. Cook on level 3-4 (low/medium heat) for 15 minutes, covered Decrease to Lo for another 8-10 minutes
- Blend with immersion blender or cool slightly before blending with blender
- Option to place all veggies, fruit, and squash in a blender right after roasting them. Then, add this blended mixture into the saucepan and add broth. Simmer for about 15 minutes. Top with walnuts or Greek Yogurt. But, too much yogurt and it will dampen the flavors!