Oven roasted acorn squash lends toasty notes of caramel to this fall favorite soup. Saute veggies and diced sweet apple to create the base for vegetarian Acorn Squash Soup. Fresh thyme and sage work alongside cinnamon, ginger, and nutmeg to enhance the rich buttery flavor.
5teaspoonolive oildivided (1 tablespoon plus 2 teaspoons)
1teaspoonkosher salt
½teaspoonground pepper
1tablespoonbutter
2large shallotsthinly sliced
2medium carrotsdiced to ½”
2stalks celerydiced to ½”
1honeycrisp applepeeled, cored, and diced to ½” (or other sweet, crisp apple variety)
3clovesgarlicminced
½teaspooncinnamon
¼teaspoonnutmeg
¼teaspoondried ginger
4cvegetable broth
1sprig fresh thymeplus more for garnish
1sprig fresh sageplus more for garnish
½cheavy cream
¼croasted and salted pepitas
Instructions
Heat the oven to 425°F and line a baking sheet with parchment paper.
Slice the squash in half, then remove the seeds. Drizzle each half with ½ teaspoon olive oil and work into both the flesh and the skin. Season all over with the salt and pepper. Place the squash cut side down on the prepared baking sheet.
Transfer to the oven and roast until the flesh is tender and the skin can be easily pierced with the tip of a knife, 30-35 minutes. Remove from the oven and set aside until cool enough to handle.
While the squash cools, prepare the soup base. In a 6-quart dutch oven or soup pot, heat the remaining tablespoon of olive oil and butter over medium heat until the butter melts, then foams.
Add the shallot, carrot, and celery and toss to coat in the fat. Sweat the vegetables, stirring occasionally, until the shallot turns translucent and the celery and carrots soften; be careful not to burn the shallot, as you don’t want it to turn brown and become bitter.
Add the garlic and cook, stirring frequently, until very fragrant, about 60 seconds.
Add the diced apple and season with the cinnamon, nutmeg, and ginger; give everything a good stir, then pour in the broth.
Scoop the flesh from the squash and add to the pot. Bundle the thyme and sage with kitchen twine and add to the pot.
Bring the liquid to a boil, then reduce to low heat to maintain a steady simmer. Simmer, uncovered, for 20 minutes or until the apple and vegetables are very soft.
Remove the herb stems, then add the heavy cream. Puree the soup using an immersion blender until very smooth. Taste for seasoning and adjust the salt, pepper, and/or spices until the flavor sings.
Serve right away, garnished with pepitas and fresh thyme or sage.