Description
Learn how to make a delicious and creamy Acorn Squash Soup that will warm you up on chilly days. Perfect for a cozy night in!
Ingredients
- 2 medium butternut squash, about 1.4 kg (3.1 lbs)
- 3 garlic cloves, unpeeled
- 2 tablespoons (30 ml) vegetable oil, plus more for drizzling
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 teaspoon (5 ml) salt, plus more for sprinkling
- 1/4 teaspoon (1 ml) nutmeg
- 1/8 teaspoon (1 ml) cayenne pepper
- 4 cups (960 ml) beef broth
- 1 tablespoon (15 ml) fresh thyme leaves, plus more for garnish
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (5 ml) maple syrup
- Freshly ground black pepper
- Pepitas, for garnish, optional
- Microgreens, for garnish, optional
Instructions
- Preheat your oven to 400°F and cover a baking tray with parchment paper.
- Cut the squash lengthwise and remove the seeds from the center. Brush the squash halves with vegetable oil and sprinkle with salt and pepper. Position them cut side down on the prepared tray. Wrap the garlic cloves in foil with a touch of oil and a bit of salt, then place them on the tray as well. Roast everything for 35 to 45 minutes, or until the squash is soft when poked with a fork. Take out of the oven and let it cool.
- Once cooled to a manageable temperature, peel the garlic cloves and discard the skins. Scoop the tender squash flesh from the skins and measure out 2½ cups. Discard the skins and keep any leftover squash for another dish.
- Warm vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and salt, and cook, stirring occasionally, for 5 to 8 minutes until they soften. Mix in the nutmeg, cayenne pepper, and a few turns of freshly ground black pepper, then add the 2½ cups of roasted squash, garlic, beef broth, and thyme leaves. Let it simmer, stirring occasionally, for 20 minutes.
- Let the soup cool slightly, then pour it into a blender with the lemon juice and maple syrup and blend until it becomes smooth. If needed, blend in batches. Adjust the seasoning to your liking.
- Serve the soup in bowls with a drizzle of vegetable oil, fresh thyme leaves, and, if desired, pepitas and microgreens for garnish.
Notes
- Enhance the flavor by roasting garlic cloves in oil and salt before adding to the soup.
- Achieve a creamier texture by blending the soup in batches until smooth.
- Customize the seasoning to your taste with more salt, pepper, or spices before serving.
