Can I substitute acorn squash with butternut squash?

Yes. If you prefer to use butternut squash in this recipe you can use it instead of acorn squash.

Do I have to peel acorn squash to eat it?

You can technically eat the peel of the acorn squash, however, it's best to remove the peel for this recipe to create a smooth and creamy soup.

How do you cut acorn squash for soup?

You can cut the squash in half and then scoop out the flesh from the squash once roasted, or you can peel the squash and discard the skins, then cut the squash into cubes and roast. I prefer the first method as I find it easier and less time-consuming.

What if my acorn squash is too hard to cut?

Acorn squash is notoriously hard to cut! Make sure to use a very sharp and sturdy knife and a cutting board. Peirce the squash with the tip of the knife and gently rock the knife back and forth to cut. If this still doesn't work, feel free to roast the squash whole in the oven then cut the squash in half once it's roasted and softer. (Please note that if roasting the squash whole, it may take longer to cook.)

Roasted Acorn Squash Soup

Description

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

Ingredients

Units Scale

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

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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 sautee 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 emulsion blender to blend.
Serve as is or top with whatever you like. I added coconut milk, pumpkin seeds and fried sage leaves.

Notes

Store leftovers in the fridge for up to 7 days or in the freezer for 3 months.

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.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 163
Sugar: 2.7g
Fat: 8.5g
Carbohydrates: 16g
Fiber: 2.6g
Protein: 6.5g