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Roasted Acorn Squash Soup

Yield: 4 Servings | Prep Time: 1 Hour 20 Minutes | Source: www.asweetpeachef.com

Ingredients:

  • 3 acorn squashes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1/2 tsp dried ginger
  • 1/4 tsp dried sage
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground allspice
  • 4 cups vegetable stock

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.
  3. 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.
  4. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  5. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté 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.
  6. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  7. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.