Do I need to peel acorn squash for soup?

Nope! Roasting the squash in halves softens the flesh so you can scoop it right out of the skin, which is much easier than peeling it raw.

How do you cut an acorn squash?

Use a large, sharp knife on a stable cutting board. Pierce the squash near the stem, then gently rock the knife down through the squash. If it is too hard to cut, roast it whole for 10 to 15 minutes to soften it first, then cut it in half and finish roasting.

Can I use butternut squash instead of acorn squash?

Yes, butternut squash works great and has a similar sweet, nutty flavour.

Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium acorn squash; 1 medium onion, chopped; 2 garlic cloves, minced; 1 large carrot, peeled and chopped; 2 tbsp avocado oil (can sub vegetable oil); 1 litre vegetable broth; 1/8 tsp ground nutmeg; 1/4 tsp ground ginger; salt and pepper to taste; optional toppings: coconut milk, pumpkin seeds and fried sage leaves

Description

This soul-warming Roasted Acorn Squash Soup is perfect for a cozy Autumn evening or weekend lunch!

Ingredients

Units

1 medium acorn squash
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, peeled and chopped
2 tbsp avocado oil (can sub vegetable oil)
1 litre vegetable broth
1/8 tsp ground nutmeg
1/4 tsp ground ginger
salt and pepper to taste
optional toppings: coconut milk, pumpkin seeds and fried sage leaves

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Instructions

Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
Cut the squash in half and place it face down on the baking pan. Bake for 25-40 minutes until the squash is tender. Let cool.
Use a spoon to remove the seeds from the squash, then scoop out the squash into a bowl. Discard the squash skins and seeds.
Heat the avocado oil in a large pot on medium-high heat, then add the onions, garlic and carrot and sauté for 2-3 minutes.
Add the squash, vegetable broth, nutmeg, ginger, salt and pepper and bring to a light boil for 1 minute.
Reduce the heat to low, then cover the soup and let it simmer for 15 minutes.
Blend the soup in a blender, or use an immersion blender to blend.
Serve as is or top with whatever you like. I added coconut milk, pumpkin seeds and fried sage leaves.

Notes

If you’d like to top this soup with fried sage leaves, heat vegetable oil in a pan then fry the sage leaves for 1 minute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 163
Sugar: 2.7g
Fat: 8.5g
Carbohydrates: 16g
Fiber: 2.6g
Protein: 2.5g