Description
Caramelized roasted squash makes this Acorn Squash Soup taste spectacular. It is healthy, hearty, and a great vegetarian main or holiday side.
Ingredients
Scale
- 3 whole acorn squash
- 3 tablespoons extra virgin olive oil divided
- 1 1/2 teaspoons kosher salt plus additional to taste
- 2 tablespoons unsalted butter
- 1 shallot thinly sliced
- 2 medium carrots peeled and thinly sliced
- 1/4 teaspoon ground black or white pepper
- 6 garlic cloves smashed and peeled
- 2 tablespoons honey
- 4 cups low sodium vegetable or chicken stock plus additional as needed, divided
- 10 sprigs fresh thyme tied into a bundle
- 1 bay leaf
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/4 cup finely grated Parmesan plus additional for serving
- Canola oil
- 12 fresh sage leaves
- Kosher salt or flaky sea salt
Instructions
- Bake the squash: Preheat the oven to 400 degrees F. Cut the squash in half, scoop out the seeds, brush with olive oil and sprinkle with salt. Bake for 40 to 50 minutes, until fork-tender. Set aside to cool, then scoop out the flesh.
- In a large pot, heat the butter and remaining olive oil over medium. Add the carrots, shallot, remaining salt, and pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.
- Pour 1/2 cup of the stock into the pan and stir to remove any brown bits. Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until garlic is fragrant, then stir in the remaining stock.
- Add the thyme bundle and bay leaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, stirring periodically.
- Remove the thyme and bay leaf. Puree the soup until smooth with an immersion blender. Stir in the sage, nutmeg, and Parmesan. Taste and adjust the seasoning. Serve hot with Parmesan and crisped sage leaves.
- For the Crispy Sage (optional): Heat canola oil in a skillet over medium-high. Add the sage and cook for 30 to 45 seconds, turning to crisp both sides. Drain on a paper towel-lined plate and sprinkle with salt.
Notes
- TO STORE: Refrigerate soup in an airtight container for up to 4 days.
- TO REHEAT: Rewarm leftovers on the stovetop or in the microwave.
- TO FREEZE: Freeze soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO MAKE VEGAN: Swap honey for maple syrup, butter for olive oil, and Parmesan for nutritional yeast; add 1 tablespoon lemon juice.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg