Roasted Acorn Squash Soup
Yield 4-6 Servings
Free of: gluten and top 8 allergens.
Not your everyday soup!
Ingredients
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
Instructions
- 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.
Notes
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
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/roasted-acorn-squash-soup/