Cozy Up with a Bowl of Autumnal Acorn Squash Soup
As the leaves turn golden and the air grows crisp, our taste buds crave heartier, comforting flavors. This Acorn Squash Soup recipe is the perfect remedy for chilly fall evenings, boasting a rich, velvety texture and a symphony of autumnal flavors.
The Star of the Show: Roasted Acorn Squash
The secret to this soup’s depth lies in the roasting process, which coaxes out the natural sweetness and nutty flavor of the acorn squash. Simply halve three 1-pound squashes, remove the seeds, and brush the flesh with olive oil. Roast them in the oven at 400°F for 40-50 minutes, or until tender and caramelized.
Aromatic Onions and Sage
While the squash is roasting, sauté diced onions and minced garlic in olive oil until translucent. Add a sprinkle of chopped fresh sage, salt, and pepper, and cook for an additional 30 seconds. This aromatic mixture forms the base of our soup.
Blending it All Together
Once the squash has cooled slightly, scoop out the flesh and add it to the blender along with the onion mixture. With the blender running on low, slowly pour in 3 cups of chicken stock. Taste and adjust the consistency as needed, adding the remaining cup of stock if desired.
Finishing Touches
Serve the soup hot, garnished with a dollop of crème fraiche, a sprinkle of pomegranate seeds, and a few toasted pumpkin seeds. These textural elements add a delightful contrast to the creamy soup.
Yield and Difficulty
This recipe yields 4-6 servings and is classified as easy, making it perfect for a weeknight dinner or a cozy gathering with friends.
Ingredients
- 3 acorn squashes, about 1 pound each
- 3 Tbs. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. chopped fresh sage
- Salt and pepper
- 3 to 4 cups chicken stock
- Crème fraiche, pomegranate seeds, and pumpkin seeds for garnish
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