Today in this recipe, I’ll show you how to prepare Acorn Squash Soup or you can say that you will know the great recipe to make Acorn Squash Soup, today.
This acorn squash soup is sublimely smooth (but not made with milk!) and delightfully seasoned with woodsy thyme, warming nutmeg, and cayenne pepper for heat. I can’t suggest it enough if you’re trying to remain warm in the winter.
Ingredients Used To Make The Acorn Squash Soup
To make the Acorn Squash Soup, the ingredients which are required in this Acorn Squash Soup recipe are the following which are shown below:
- 2 medium acorn squash (about 3 pounds)
- 3 unpeeled garlic cloves
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 big yellow onion, diced 2 medium carrots, diced 1 teaspoon sea salt, plus more for sprinkling
- ¼ tsp cayenne pepper & ¼ tsp nutmeg
- 4 cups veggie broth
- 1 tbsp fresh thyme leaves, plus more for garnish
- 2 tbsp. fresh lemon juice
- 1 tbsp maple syrup
- ground black pepper, freshly ground
- Optional garnish: pepitas
- Microgreens, optional garnish
Acorn Squash Soup Recipe Instructions
To make the Acorn Squash Soup, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Acorn Squash Soup and the instructions are the following which are shown below:
- This acorn squash soup recipe is divided into three steps: roast, simmer, and mix.
- To begin, roast the squash. Scoop out the seeds by cutting the squash in half vertically. Rub olive oil on the cut sides and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Wrap the garlic cloves in foil with a drizzle of olive oil and place them on a baking sheet. Roast for 35 to 45 minutes, or until the squash is fork-tender, at 400°F.
- Take 2 1/2 cups of tender squash flesh. Save any leftovers for later!
- The soup should now be simmering. Sauté the onion and carrots before adding the seasonings. Combine the 2 1/2 cups roasted squash, the roasted and peeled garlic, the vegetable broth, and the thyme in a mixing bowl. Simmer for 20 minutes, stirring regularly, to enable the flavors to mingle.
- Finally, combine. Transfer the soup to a blender, working in stages if required, and purée until smooth (an immersion blender also works!). Blend in the lemon juice and maple syrup again. Season to taste, then serve.
Recipe Suggestions for Acorn Squash Soup
- Is the squash too rough to cut? Put it in the microwave for 30 seconds. Every now and then, you’ll run across a winter squash that is extraordinarily difficult to cut open, so difficult that chopping at it is pointless (or safe). In these circumstances, I soften the squash before cutting it open. Pricking holes in it with a fork and after doing this microwaving it whole for 1-minute bursts or roasting it in the oven for approximately 10 minutes, just till it’s soft enough to cut, is how I do it. When the squash has softened, split it in half, scoop out the seeds, and continue with the recipe as given. Easy!
- Crunchy toppings are delicious. I like how the crunchy toppings contrast with the smooth and creamy taste of this soup! Dress it up with toasted pepitas or layer it with homemade croutons. Fresh garnishes, such as microgreens or chopped parsley, complement this soup well.
- The second day is better. Try not to eat all of this acorn squash soup on the first day! It stays nicely in the refrigerator for up to 4 days, and the taste only increases with time. Freeze it for up to 3 months for extended storage. Take it from me: finding this soup in your freezer when it’s freezing outdoors is a real delight!
Conclusion (Acorn Squash Soup Recipe)
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