Acorn squash soup recipe where the halves roast until the flesh is tender, then are pureed with sauteed carrots, apples, and coconut milk.
ingredient
- 3 ½ pounds acorn squash, (about 2 squash)
- ¼ cup olive oil, divided
- ¾ teaspoon kosher salt, plus more for seasoning
- 1 cup yellow onion, ¼-inch dice
- 1 tablespoon minced garlic
- 1 ½ teaspoon chopped thyme, or ½ teaspoons dried thyme
- 1 teaspoon chopped sage
- 1 cup diced carrots, ½-inch dice
- 1 cup diced honeycrisp or fuji apple, ½-inch dice
- ¼ teaspoon black pepper
- 4 cups vegetable stock, or broth, divided
- ½ cup unsweetened coconut milk
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup chopped walnuts, for garnish (optional)
Directions
- Set the oven rack to the center position and preheat to 400ºF (204ºC).
- Wash and thoroughly dry the acorn squash.
- Place the squash on a sturdy cutting board. Use a chef’s knife to cut the squash in half lengthwise as follows: Identify one side of the stem and begin to carefully cut through the skin and flesh between the ridges until it feels hollow in the center, not the actual stem. Continue to cut around, using small rocking motions until you reach the other side of the stem, leave the stem uncut. Use your hands to pull the two halves apart.
- Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
- Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.
- Brush the flesh of the acorn squash with 2 tablespoons of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.
- Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes depending on the squash’s size. Flip the squash over and lightly season with salt.
- Allow the squash to cool until it’s easy to handle. Scoop out the flesh into a bowl, it should yield about 4 cups of flesh (2 pounds 1 ½ ounces 950g).
- In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onions, saute until fragrant and translucent, 4 minutes.
- Add minced garlic, thyme, and sage, saute for 30 seconds.
- Add the carrots and apples, saute for 5 minutes.
- Add 2 cups of vegetable stock, ¾ teaspoon salt, and pepper. Bring soup to a boil, then reduce to a simmer. Cover and cook until the carrots are soft and tender, about 10 minutes. Turn off the heat.
- Add the roasted acorn squash and 2 cups of vegetable stock to the soup. Using a hand immersion blender, puree the soup until smooth.
- Add the coconut milk, process until very smooth. Add the ginger and nutmeg, stir to combine. Add more vegetable stock or coconut milk if needed to thin out the soup. Season the soup to taste.
- Reheat the soup over low heat, occasionally stirring if needed.
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