4 years ago5,000+ Views
Ingredients 3 acorn squashes, sliced in half (through stem) and seeds removed 1 tsp. kosher salt, plus more to taste 1 tsp. ground black pepper, plus more to taste 2 tbsp. olive oil 2 carrots, chopped 1 granny smith apple, cored and chopped 1 shallot, chopped ½ yellow onion, chopped ½ red onion, chopped ½ tsp. dried ginger ¼ tsp. dried sage ⅛ tsp. cayenne pepper ⅛ tsp. ground allspice 4 cups vegetable stock Instructions Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.
Sounds wonderful, I'm not sure where I'd look for a while acorn squash though.
Cover these in candied walnuts and I am totally in!
This sounds like autumn in a bowl, especially with that granny smith apple.
This sounds awesome!! I love roasted acorn squash but I dont think I've ever had it in soup form!
Yummm! A must try for Autumn.
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