Roasted Acorn Squash Soup Recipe
Roasted acorn squash soup is the perfect soup for fall and the holidays. Warm and comforting, this velvety soup is as healthy as it is comforting, making it a perfect choice for dinner any night of the week. When you want a sweet and savory soup that tastes of the best fall and the holiday season has to offer, this is the recipe for you!
Print
Pin
Save
Servings:
servingsCalories:
Ingredients
- Acorn Sqaush 2 whole
- Onions 2
- Garlic cloves 6
- Olive oil 2 tbsp
- Salt to taste
- Pepper to taste.
- Vegetable broth 4 cups
- Granny smith apple 1, chopped or Maple syrup or honey 1 tbsp. more if you like it sweeter
- Shallot 1, sliced
- Fresh thyme 10 spirgs.
- Dried Sage ½ tsp
- Nutmeg powder ¼ teaspoon freshly grated
- Cinnamon powder ¼ teaspoon freshly grated
- 8 sage leaves for garnish, fried
Instructions
- How to cut and roast Acorn Squash Cutting acorn squash for baking or air frying is really easy! All you need to do is use a large, sharp knife on a sturdy surface to slice the acorn squash in half. Once cut in half, use a spoon to scoop out the seeds using a spoon.
- Next, quarter the onions.
- When ready, place the onions, garlic cloves, and acorn squash onto a greased baking sheet.
- Next, season the squash, onions, and garlic with salt, pepper, and oil.
- Once seasoned, turn the acorn squash so that the cut sides are facing down.
- Finally, roast the ingredients in the air fryer at 325F for 30 minutes or in the oven at 350 F for 40 minutes.
- Acorn Squash Soup in Instant PotOnce the acorn squash, onions, and garlic are done baking or air frying, you can bring the soup together. Here’s what you need to do to make acorn squash soup in the Instant Pot:
- First, use a spoon to scoop out the tender squash, leaving the skin behind.
- Next, turn the saute mode on the Instant Pot on, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn off saute mode and then close the lid. Seal the vent and pressure cook for 6 minutes, followed by a quick release of pressure after 5 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
- Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
- Stove top Acorn Squash SoupOnce the acorn squash, onions, and garlic are done baking or air frying, place a large pot on the stove top. When ready, follow these easy instructions:
- First, use a spoon to scoop out the squash and discard the skin.
- Next, turn the burner to medium-high, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn the heat down to medium, place a lid on top, and then allow the soup to simmer for about 30 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
- Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
Video
Notes
Pro Tips to make the best acorn squash soup When you make acorn squash soup, follow these tips for best results:Don’t skip roasting the acorn squash, it will give it a depth of flavor.If you sub in butternut squash or sweet potatoes, roasting them will also help bring out the flavors.For added sweetness, you can add maple syrup or honey. For heat, you can add in additional cinnamon or black pepper.
Nutrition
Serving: 1g
