Mellow acorn squash is roasted and pureed with onions, carrots, and an apple to create a smooth and delicious soup. And we love the combination of spices that highlight the sweet flavor of the squash.
Acorn squash two weeks in a row…Yes, it’s that good!
This healthy and easy soup starts with roasting the squash.
- Cut the acorn squash in half crosswise and scoop out the seeds. A melon baller does the best job. Compost the seeds or save for roasting. Tossing the acorn squash seeds with a little olive oil and garlic salt and roasting them in the oven, makes for a delicious snack.
- Place squash, cut-side-down, onto a baking sheet lined with parchment paper or foil.
- Roast in oven at 400°F until the squash can be easily pierced with a fork, about 30-40 minutes. Cooking time may vary depending on size of squash. Remove from oven and allow to cool.
- Once cool, scoop flesh into a bowl and measure out 3 cups, composting or discarding the skin.
- In a large saucepan over medium-high heat, add a little olive oil. When oil is hot add onions, carrots, and apple and cook until tender, about 6-8 minutes.
- Next add the vegetable broth, ginger, sage, paprika, and cinnamon. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add the reserved 3 cups of squash and simmer an additional 10 minutes.
- Remove saucepan from heat and puree, using an immersion blender or a blender. If using a blender, puree in batches.
- If the soup is too thick for your liking, thin with a little vegetable stock or water.
- Season with salt and pepper to taste. Garnish with chopped chives, if desired.
The Refrigerator Chef Strikes Again!
Most of our meals come from what’s in the fridge and pantry. Here’s what Joel put together using our leftover Roasted Acorn Squash Soup:
Middle Eastern Spiced Squash and Sweet Potato Soup
2 tablespoons Emerald Herb Oil (or 1 tablespoon olive oil)
½ cup thinly sliced red onions
½ cup dry white wine
2 cups Acorn Squash Soup
1 cup roasted sweet potato puree
1 cup vegetable broth
¼ cup nutritional yeast*
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp smoked paprika
¼ tsp curry powder
2 cups broccoli florets, steamed and chopped
½ tsp sea salt
1 tbsp apple cider vinegar or fresh lemon juice
- Heat the herb oil in a saucepan over medium heat. When the oil is hot, add the onions and cook for about 5 minutes. Add white wine and reduce by half.
- Add Acorn Squash Soup, sweet potato puree, vegetable broth, nutritional yeast, cumin, coriander, paprika, and curry powder. Increase heat to medium-high and bring to a boil. When it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Add broccoli and heat through, about 2 minutes.
- Remove from heat and season with salt and apple cider vinegar.
* Nutritional yeast is an excellent source or vitamins, minerals, and protein.
Enjoy the bonus recipe!
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Roasted Acorn Squash Soup
Yield 4-6 Servings
Free of: gluten and top 8 allergens.
Not your everyday soup!
1 large acorn squash or 2 small (about 3 pounds)
3/4 tsp sea salt, divided (1/4 tsp + 1/2 tsp)
1/2 tsp ground black pepper, divided (1/4 tsp + 1/4 tsp)
1 tbsp olive oil
1 cup diced yellow onion
1 cup diced carrots (about 2 small)
1 cup diced granny smith apples (about 1 apple, peeled, cored, and diced)
1/2 tsp ground ginger
1/4 tsp dried sage
1/4 tsp smoked paprika
1/8 tsp ground cinnamon
4 cups vegetable broth
Chopped chives, optional garnish
- Preheat oven to 400-degrees F.
- Cut the squash in half crosswise and scoop out seeds with a melon baller or spoon. Compost or set seeds aside for roasting (see recipe notes).
- Line a baking sheet with parchment paper or foil. Spray the parchment with pan spray or rub with a little olive oil and sprinkle lightly with ¼ tsp salt and ¼ tsp pepper. Rub the squash, cut-side-down, on the baking sheet to coat cut side with oil and seasoning. Roast cut-side-down in oven until the flesh of the squash is easily pierced with a fork, about 30-40 minutes (cooking time depends on size of squash). Remove from the oven and allow to cool.
- Once cool, scoop flesh into a bowl and measure out 3 cups, discarding or composting the skin.
- In a large saucepan over medium-high heat, add oil. When oil is hot add onions, carrots, apple, and cook until tender, about 6-8 minutes.
- Add ginger, sage, paprika, cinnamon, and vegetable broth. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add the 3 cups of reserved squash and simmer an additional 10 minutes.
- Remove pot from heat and puree, using an immersion blender or a blender. If using a blender, puree in batches. If soup is too thick for your liking, thin with a little vegetable broth or water.
- Season with ½ tsp salt and ¼ tsp pepper, or to taste. Garnish with chopped chives, if desired.
Roasted Acorn Squash Seeds
Transfer the seeds to a colander and rinse with cool water, picking out any remaining pulp. Drain well and blot dry with paper towels. Transfer to a rimmed baking sheet and use paper towels to remove any excess water. Drizzle the squash seeds with a little olive oil and season with garlic salt. Roast in a 325-degree oven for about 20 minutes.
Courses Soups & Salads