Acorn Squash Soup
Creamy & savory Acorn Squash Soup is so flavorful, it's a great way to warm up the family on a chilly fall day!
Foto: Spend With PenniesIngredients
- 3 pounds acorn squash (2 medium or 1 large (4 cups))
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion (½-inch diced)
- 1 carrot (chopped into 1-inch pieces)
- 2 ribs celery (chopped into 1-inch pieces)
- 1 clove garlic (minced)
- ½ teaspoon dried thyme leaves (or 1-2 sprigs fresh)
- ¼ teaspoon ground sage (or poultry seasoning)
- 3 cups chicken broth (or vegetable broth)
- 1 small apple (any tart variety, peeled, cored and chopped)
- 1 bay leaf
- 1 cup heavy whipping cream ( or coconut milk)
- salt and pepper to taste
Steps
Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Cut each half again so you have quarters. Brush with olive oil. Place on a baking sheet and roast 30-35 minutes or until squash is fork tender.
While squash is roasting, heat the butter in a large saucepan or dutch oven. Add onion and cook until slightly softened.
Add carrot, celery, garlic, and seasonings and cook until slightly softened.
Scoop the flesh of the squash and add to the pot along with the broth & diced apple.
Bring to a boil. Reduce heat and simmer covered for about 15 minutes or until apples are tender.
Remove from heat (discard bay leaf and thyme stem if using fresh). Blend until smooth.
Bring back to a simmer, stir in heavy cream to taste, and salt and pepper.
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