Acorn Squash Soup: A Cozy Autumn Recipe
Acorn squash soup is the epitome of autumn comfort food. Its creamy texture, subtly sweet flavor, and beautiful deep orange hue make it a perfect dish for cooler evenings. This recipe focuses on simple ingredients to let the natural sweetness of the squash shine through. It's also easily adaptable to your taste preferences – add a little spice, a swirl of cream, or some crunchy toppings for an extra special touch.
Ingredients You'll Need:
This recipe is designed for a hearty bowl of soup for 4-6 people. Adjust quantities as needed!
- 1 medium acorn squash (approximately 2 pounds), halved and seeded – Choose a squash that feels heavy for its size – this indicates good moisture content.
- 1 tablespoon olive oil – A good quality olive oil will enhance the flavor.
- 1 medium onion, chopped – Yellow or white onion works best.
- 2 cloves garlic, minced – Fresh garlic is always preferable.
- 4 cups vegetable broth (or chicken broth for a richer flavor) – Low sodium broth is recommended, so you can control the salt level.
- 1/2 teaspoon ground sage – This classic herb pairs beautifully with acorn squash.
- 1/4 teaspoon ground nutmeg – A pinch of nutmeg adds warmth and complexity.
- Salt and freshly ground black pepper to taste – Adjust to your liking.
- Optional Garnishes: Toasted pepitas (pumpkin seeds), a dollop of sour cream or crème fraîche, chopped fresh chives, a drizzle of maple syrup.
Step-by-Step Instructions:
1. Roast the Squash: Preheat your oven to 400°F (200°C). Place the halved and seeded acorn squash cut-side down on a baking sheet lined with parchment paper. Roast for 45-60 minutes, or until tender when pierced with a fork.
2. Sauté Aromatics: While the squash is roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Combine and Simmer: Once the squash is cooked, scoop out the flesh and add it to the pot with the onion and garlic. Pour in the vegetable broth, sage, and nutmeg. Season with salt and pepper.
4. Blend (Optional): Bring the soup to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld. For a smoother soup, use an immersion blender to puree the soup directly in the pot. Alternatively, you can carefully transfer the soup in batches to a regular blender. Always vent the lid to prevent pressure buildup.
5. Serve and Enjoy: Ladle the soup into bowls and garnish as desired. The toasted pepitas add a delightful crunch, while a dollop of sour cream or crème fraîche adds a creamy richness. A drizzle of maple syrup provides a touch of extra sweetness.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Creamy texture: Stir in a splash of heavy cream or coconut milk at the end for extra creaminess.
- Apple Cider Infusion: For a sweeter and more autumnal twist, add 1/2 cup of apple cider to the soup while simmering.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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This recipe provides a delicious and easy-to-follow guide to making acorn squash soup. Remember to adjust seasonings and garnishes to fit your preferences! Enjoy!
