Acorn Squash Soup Recipe
Acorn squash soup is a delicious and nutritious dish that is perfect for the fall season. Made with roasted acorn squash, this soup is creamy, comforting, and packed with flavor. It’s easy to make and can be served as a starter or a main course.
Ingredients:
– 2 acorn squashes, halved and seeds removed
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 1/2 cup heavy cream (optional)
– Fresh parsley, for garnish
Cooking Instructions:
1. Preheat the oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 45 minutes, or until the squash is tender and lightly browned.
2. Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
4. Add the roasted acorn squash flesh, vegetable broth, dried thyme, and ground nutmeg to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for about 15 minutes, allowing the flavors to meld together.
6. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to avoid any accidents from the heat.
7. Return the soup to the pot and stir in the heavy cream, if desired. Season with salt and pepper to taste.
8. Cook the soup for an additional 5 minutes, stirring occasionally, until heated through.
9. Ladle the acorn squash soup into bowls and garnish with fresh parsley.
10. Serve hot and enjoy!
This recipe makes approximately 4 servings. The estimated cooking time is about 1 hour, including preparation and cooking.