Homemade Acorn Squash Soup

Creamy Acorn Squash Soup Recipe

A trip to a winter market, or the seasonal section of the grocery store, will undoubtedly result in healthy, incredibly satisfying meals. This simple and delightful acorn squash soup proves that winter produce can truly shine! Its thick and creamy texture, the deep notes of caramelization from the roasted squash, savory herbs, and a touch of honey work together to taste like the epitome of holiday comfort. As we approach fall and winter, it can be easy to feel depressed about the disappearance of fresh seasonal produce.

How to Make Acorn Squash Soup Recipe

Ingredients

FOR SOUP

• 3 tablespoons olive oil divided
• 3 whole acorn squash
• 2 tablespoons unsalted butter
• 1 ½ teaspoons kosher salt plus additional to taste
• 1 shallot thinly sliced
• ¼ teaspoon ground black or white pepper
• 2 medium carrots peeled and thinly sliced
• 2 tablespoons honey
• 6 garlic cloves smashed and peeled
• 10 sprigs fresh thyme tied into a bundle
• 4 cups low sodium vegetable or chicken stock plus additional as needed, divided
• ½ teaspoon rubbed sage
• 1 bay leaf
• ¼ cup finely grated Parmesan plus additional for serving (see notes to make vegan)
• ¼ teaspoon ground nutmeg freshly grated if possible

CRISPY SAGE TOPPING

• 12 fresh sage leaves
• Canola oil
• Kosher salt or flaky sea salt

Instructions

1. To bake the squash, position a rack in the middle of the oven and set the temperature to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Cut the squash in half carefully, from stem to base, using a sturdy, sharp chef’s knife. Remove and dispose of the seeds and stringy center. Place the halves cut-side up onto the baking sheet that has been preheated. One teaspoon of olive oil and one teaspoon of salt should be brushed across each half. Put in the oven and bake for 40 to 50 minutes, or until the meat is soft to the fork and the edges start to wrinkle.
3. After allowing it to cool, remove and set aside the meat.
4. Heat the butter and remaining 1 tablespoon olive oil in a large Dutch oven or equivalent sturdy soup pot over medium heat. After melting the butter, mix in the shallot, carrots, black pepper, and the remaining ½ teaspoon of salt. Simmer the shallot for approximately 8 minutes, or until it starts to turn caramel.
5. To get rid of any brown pieces that have clung to the bottom of the pan, pour ½ cup of the stock into it and stir (this is flavor!). Add the garlic, honey, and squash that was set aside. Then, turn the heat down to medium. Add the remaining stock and cook until the garlic becomes aromatic, about 30 seconds.
6. Add the bayleaf and the bundle of thyme. Elevate the temperature and allow the soup to simmer. For fifteen minutes, slowly simmer, stirring from time to time and adjusting the heat as necessary.
7. Take out the bay leaf and thyme. Puree the soup using an immersion blender until it’s smooth. Alternatively, you may transfer the soup to a conventional blender and puree it in batches. However, be cautious because hot soup can splatter. Once pureed, return the soup to the saucepan. Add the Parmesan, nutmeg, and sage and stir. As needed, taste and adjust the seasoning. Garnish the heated dish with crispy sage leaves and extra Parmesan cheese, if desired.
8. Regarding the Crispy Sage (not required, but excellent on rare occasions): Heat 1/8 inch of canola oil in a small skillet over medium-high heat. Once the oil is extremely hot, add the sage and saute, flipping the leaves to crisp them on both sides, for 30 to 45 seconds (watch out not to burn yourself). When the leaves stop bubbling, they should be crisp. Gently pour the sage onto a plate lined with paper towels. Add salt right away.

Notes

TO STORE: Soup can be kept in the refrigerator for up to four days in an airtight container.

REHEAT: Gently reheat leftovers in the microwave or reheat them in a Dutch oven set over medium-low heat on the stovetop.

TO FREEZE: Soup can be frozen for up to three months in an airtight freezer-safe storage container. Thaw in the fridge for a full night before reheating.

HOW TO PREPARE VEGAN: Replace the honey with pure maple syrup, olive oil for butter, nutritional yeast for Parmesan cheese, and 1 tablespoon of freshly squeezed lemon juice.