Acorn squash soup has a delightful flavor, savory with a hint of sweet. If butternut squash soup is a little too sweet for you give acorn a try.
This hearty soup is filled with yummy and healthy vegetables. While there is no meat in this soup, it is still filling and completely satisfying. However, you could easily add some turkey meatballs or diced chicken breast to this soup.
Remember to save the seeds from your squash, they are edible and make delicious acorn squash seed cookies for dessert!
Ingredients for Squash Soup Recipe:
1 Acorn Squash
1 tsp minced onion
¼ tsp Ground Ginger
¼ tsp Ground Mustard
1/8 tsp Rosemary
1/8 tsp Italian Seasonings
32 oz Chicken Stock
(Kitchen Basic’s Unsalted – You can also use Vegetable Stock for vegetarian recipes)
Ingredients for Roasted Vegetables:
1 Lemon Grass (approx. 1 tsp grated)
½ Bag Fingerling Potatoes (variety bag with purple, red, white potatoes)
2 Sweet Carrots
1 head of Broccolini
1 head Cauliflower
1 tbl Lemon Juice
¼ tsp Thyme
Preheat oven to 400
Start by cleaning and cutting acorn squash in half. Remove seeds (save seeds for acorn squash seed cookie recipe).
Place squash skin down on lightly greased baking pan. Place squash in the oven and bake for 45 mins to 1 hr, should be soft when done.
Allow to cool for 5 minutes when done.
Next: start preparing the vegetables.
Remove stems from Broccolini and Cauliflower, break apart florets and place in baking pan. Dice potatoes, carrots, parsnips and place into baking pan.
Cut lemon grass and blend for one minute, sprinkle over vegetables.
Note: Click for additional information on cutting lemon grass.
Lightly drizzle vegetables with olive oil, 1 tbl lemon juice, ¼ tsp thyme and ¼ tsp rosemary.
Place vegetables in the oven and bake for 30-40 minutes, should still be a little crisp when done.
To assemble the soup recipe:
Remove skin from acorn squash and place into a blender. Add half of chicken stock along with seasonings for soup (minced onion, ground ginger, ground mustard, rosemary, Italian seasonings).
Blend above ingredients until smooth.
Pour acorn squash mix into pot along with the roasted vegetables. Add the remaining chicken stock until the desired consistency is reached.
Cook on medium heat until soup is warm, serve immediately.