In these cases, I like to soften the squash before I cut it open. Every so often, you’ll come across a winter squash that is insanely hard to cut open, so hard that hacking at it just isn’t productive (or safe). Squash too tough to cut? Pop it in the microwave.Add the lemon juice and maple syrup and blend again. Simmer, stirring occasionally, for 20 minutes, to allow the flavors to meld.įinally, blend. Working in batches if necessary, transfer the soup to a blender and puree until smooth (an immersion blender works too!). Add the 2 1/2 cups of roasted squash, the roasted and peeled garlic, the vegetable broth, and thyme. Next, simmer the soup. Sauté the onion and carrots, then stir in the spices. Measure 2 1/2 cups of the soft squash flesh. Roast at 400☏ for 35 to 45 minutes, or until the squash is fork-tender. Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Place the squash halves, cut side down, on a parchment-lined baking sheet. Rub the cut sides with olive oil and sprinkle them with salt and pepper. Cut the squash in half vertically and scoop out the seeds. You can think of this acorn squash soup recipe in three parts: roast, simmer, and blend.įirst, roast the squash. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Maple syrup – It highlights the squash’s natural sweetness.Cayenne pepper – It gives the soup a subtle spicy kick.Fresh thyme – One of my favorite fall herbs! It adds fresh, earthy flavor to this autumn soup.Vegetable stock – Use store-bought, or make your own.Carrots – They add sweetness and help perfect the soup’s smooth and creamy texture.Onion and garlic – You’ll sauté the onion and roast the garlic to create the soup’s flavorful base.No acorn squash on hand? Butternut, kabocha, kuri, or buttercup squash would all be great here too. Acorn squash, of course! You’ll need 2 medium ones to make this recipe.Here’s what you’ll need to make this acorn squash soup recipe: If you’re trying to stay cozy in cold weather, I can’t recommend it enough. This acorn squash soup is sublimely creamy (but not from cream!), and it’s deliciously seasoned with woodsy thyme, warming nutmeg, and cayenne for kick. This weekend, I’m definitely making more. I heated up a bowl for lunch, and I enjoyed it so much that I polished off the rest on Sunday. Saturday arrived, chilly and crisp, and I knew that this acorn squash soup would hit the spot. Well, last weekend, that day finally came. Personally, I buy my all of my Spanish paprika (smoked, spicy, sweet and spicy smoked) from Home Sense here in Toronto.I’ve had a stash of this acorn squash soup in my freezer for the last couple of weeks, ready and waiting for the type of cold fall day that necessitates creamy orange soup. In most cases, you just have to know where to look. You don’t necessarily have to drop buckets of money on spices (the tin I use costs $3). After all, aside form salt and pepper, this is the only thing that’s going to enhance the flavour of the roasted squash soup so make sure you’re using something that tastes good from the get go! Look for one that’s made in Spain and comes in a metal tin. This makes a world of difference and it’s best to use a high-quality spice here. One last note on flavouring: I strongly encourage you to use spicy, Spanish smoked paprika in this soup. To keep things Whole30, simply omit the maple syrup swirls. For an unexpected hit of flavour, I like to drizzle a few swirls of maple syrup overtop of each bowl right before serving. Not only does this save you the time and hassle of peeling tough squash skin, but it also results in more yield.Īs written, this Roasted Squash Soup is paleo friendly. I then scoop out all of the flesh once it has finished cooking. To keep things extra easy, I simply cut the squash in half and roast them flesh side up with the skin on. The flesh will get beautifully caramelized and infuse the soup with an amazing depth that you otherwise miss out on. No matter which squash you choose, you will want to roast it in the oven for maximum flavour. In other words, one butternut squash does not equal one acorn squash. Just be sure to factor in the yield of each variety since they are different sizes. I think this recipe is best made with acorn squash, but you can substitute butternut if preferred.
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