Acorn Squash Soup Recipe
Probably most of you have tried butternut squash soup, but I suspect not too many of you have given acorn squash soup a whirl. Roasted acorn squash soup is just as delicious and it makes a perfect appetizer for your holiday dinner table.
You can also roast some extra squash to be edible bowls to hold the soup. They look beautiful on your holiday feast table.
- 3 acorn squashes
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1 granny smith apple cored and chopped
- 1 shallot chopped
- 1 yellow onion chopped
- 1/2 tsp dried ginger
- 1/4 tsp dried sage
- 1/8 tsp cayenne pepper
- 1/8 tsp ground allspice
- 4 cups vegetable stock
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper.
- Sprinkle salt and pepper onto halved squash. Place squash, cut-side-down, onto baking sheet. Roast in oven until tender, about 45 - 50 minutes. Remove from oven and allow to cool.
- Once cool enough to handle, scoop flesh out of skins with a spoon and set aside.
- In a large pot heat olive oil over medium-high heat until hot. Add apple, shallot and onions and saute until tender, about 6-8 minutes. Add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Remove pot from heat and puree mixture with an immersion blender. (You can also use a blender of food processor.)
- Add additional salt and pepper as needed and serve hot.