Description
This comforting Acorn Squash Soup recipe features roasted acorn squash, onions, garlic, and carrots blended into a creamy, flavorful soup with a touch of sour cream. Roasting the vegetables enhances their natural sweetness, creating a rich and warming dish perfect for chilly days.
Ingredients
Scale
Vegetables
- 2 acorn squash (2.5-3 lb total)
- 1 medium yellow onion, sliced in half, peel on
- 1 garlic bulb, sliced lengthwise, peel on
- 2 medium carrots, peeled
Seasoning & Extras
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups (1 liter) low-sodium vegetable stock
- ¼ cup sour cream
Instructions
- Preheat the oven: Set your oven to 400°F (200°C), or 180°C if using a fan oven, to prepare for roasting the vegetables. Roasting helps bring out their natural sweetness and deep flavors.
- Prepare and season the vegetables: Arrange the halved acorn squash, onion halves, garlic bulb, and peeled carrots evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper to season.
- Roast the vegetables: Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then carefully flip each vegetable to roast for another 20-25 minutes or until all pieces are tender when pierced with a fork and caramelized lightly.
- Remove skins and prep the squash: Once cooled enough to handle, peel the skins off the onion and garlic. Scoop out the roasted flesh from the acorn squash, discarding the skins.
- Simmer with stock and bay leaf: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf, then bring to a gentle simmer over medium heat. Allow to cook for 10-15 minutes to blend the flavors thoroughly.
- Remove bay leaf and blend smooth: Discard the bay leaf, stir in the sour cream, and use an immersion blender or a countertop blender (in batches) to puree the soup until completely smooth. Taste and adjust seasoning with salt and pepper if needed before serving warm.
Notes
- Roasting vegetables with skins on enhances flavor and caramelization.
- Use low-sodium vegetable stock to control salt levels.
- The sour cream adds creaminess but can be substituted with coconut cream for a dairy-free version.
- Ensure soup is blended until completely smooth for the best texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
