Description
This Acorn Squash Soup features caramelized roasted acorn squash for a deeply flavorful and hearty vegetarian soup. Enhanced with a blend of aromatic herbs, garlic, and a touch of honey, it’s perfect as a healthy main dish or an elegant holiday side. The recipe includes an optional crispy sage topping for added texture and flavor.
Ingredients
For the Soup:
- 3 whole acorn squash
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt, plus additional to taste
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ¼ teaspoon ground black or white pepper
- 6 garlic cloves, smashed and peeled
- 2 tablespoons honey
- 4 cups low sodium vegetable or chicken stock, plus additional as needed, divided
- 10 sprigs fresh thyme, tied into a bundle
- 1 bay leaf
- ½ teaspoon rubbed sage
- ¼ teaspoon ground nutmeg, freshly grated if possible
- ¼ cup finely grated Parmesan cheese, plus additional for serving (see notes to make vegan)
Crispy Sage Topping:
- Canola oil (for frying)
- 12 fresh sage leaves
- Kosher salt or flaky sea salt (for sprinkling)
Instructions
- Bake the Squash: Preheat oven to 400°F and place a rack in the center. Line a rimmed baking sheet with parchment paper for easy cleanup. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to base. Scoop out and discard the stringy core and seeds. Brush the cut sides of each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon kosher salt. Arrange the halves cut-sides up on the prepared sheet and bake for 40 to 50 minutes until the edges wrinkle and the flesh is fork-tender. Let cool, then scoop out and reserve the flesh.
- Sauté the Vegetables: In a large Dutch oven or heavy soup pot, heat butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced carrots, shallot, remaining ½ teaspoon salt, and ground pepper. Cook, stirring occasionally, until the shallot starts to caramelize and the vegetables soften, about 8 minutes.
- Deglaze and Combine Ingredients: Pour ½ cup of the stock into the pot to deglaze, stirring to loosen any browned bits stuck to the pan—they add flavor. Reduce heat to medium-low and add the reserved squash flesh, smashed garlic, and honey. Cook for about 30 seconds until the garlic is fragrant. Stir in the remaining stock.
- Add Herbs and Simmer: Add the thyme bundle and bay leaf to the pot. Increase heat to bring the soup to a gentle simmer. Let it simmer for 15 minutes, stirring occasionally and adjusting heat as needed.
- Blend the Soup: Remove the thyme and bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
- Finish the Soup: Stir in the rubbed sage, ground nutmeg, and grated Parmesan cheese. Taste and adjust seasoning with additional salt as desired.
- Prepare Crispy Sage Topping (Optional): In a small skillet, heat about 1/8 inch of canola oil over medium-high heat until very hot. Add the fresh sage leaves and fry for 30 to 45 seconds, turning to crisp on both sides, being careful not to burn yourself. When bubbling subsides and the leaves are crisp, remove and drain on paper towels. Immediately sprinkle with kosher or flaky sea salt.
- Serve: Ladle soup into bowls and garnish with additional Parmesan and crispy sage leaves if desired. Serve hot.
Notes
- To store: Refrigerate soup in an airtight container for up to 4 days.
- To reheat: Warm leftovers gently on the stovetop over medium-low heat or in the microwave.
- To freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make vegan: Replace honey with pure maple syrup, butter with olive oil, Parmesan with nutritional yeast, and add 1 tablespoon freshly squeezed lemon juice for brightness.
