Roasted Acorn Squash Soup

By May 18, 2015

This is a wonderfully easy soup with a complicated flavor, and the whole dish is ready in less than an hour. Use any squash or potato you have on hand.

 1 acorn squash
 1 tbsp unsalted butter or oil
 1 onion, roughly diced
 1 bay leaf
 1 tsp Garam Masala or ground Coriander
 1 tablespoon Harissa or pepper butter
 3 yukon gold or sweet potatoes, peeled and cubed
 1 tsp sea salt
 4 cups stock, heated in a separate pot
 1tbsp apple cider vinegar
1

Turn your oven to 400 and prep your squash. Cut squash in half, through the equator. Scoop out and discard the seeds.
Lightly oil the squash flesh and cook, cut-side down and surrounded by 1/2” of water, for about 30 minutes or until soft.

2

Meanwhile, in a large, heavy-bottomed pot, heat up the butter over medium heat. Add in the onion, and cook until translucent, about 5 min. Add in bay leaf, garam masala or coriander, pepper butter and salt. Stir to coat.

3

Add in cubed and peeled potatoes, and cover to steam for a few minutes while you scoop out your squash.

Using a big spoon, scoop out all of the flesh from the inside of your acorn squash halves. Take the lid off your big pot, add in the squash and the pre-heated stock.

4

Cover, bring to a boil, then reduce heat and cook until potatoes are soft (about 15-20 minutes.)

Remove from heat, and puree in your blender or with an immersion blender.

Taste, and add apple cider vinegar until it has a nice bite. Serve warm.

Ingredients

 1 acorn squash
 1 tbsp unsalted butter or oil
 1 onion, roughly diced
 1 bay leaf
 1 tsp Garam Masala or ground Coriander
 1 tablespoon Harissa or pepper butter
 3 yukon gold or sweet potatoes, peeled and cubed
 1 tsp sea salt
 4 cups stock, heated in a separate pot
 1tbsp apple cider vinegar

Directions

1

Turn your oven to 400 and prep your squash. Cut squash in half, through the equator. Scoop out and discard the seeds.
Lightly oil the squash flesh and cook, cut-side down and surrounded by 1/2” of water, for about 30 minutes or until soft.

2

Meanwhile, in a large, heavy-bottomed pot, heat up the butter over medium heat. Add in the onion, and cook until translucent, about 5 min. Add in bay leaf, garam masala or coriander, pepper butter and salt. Stir to coat.

3

Add in cubed and peeled potatoes, and cover to steam for a few minutes while you scoop out your squash.

Using a big spoon, scoop out all of the flesh from the inside of your acorn squash halves. Take the lid off your big pot, add in the squash and the pre-heated stock.

4

Cover, bring to a boil, then reduce heat and cook until potatoes are soft (about 15-20 minutes.)

Remove from heat, and puree in your blender or with an immersion blender.

Taste, and add apple cider vinegar until it has a nice bite. Serve warm.

Roasted Acorn Squash Soup

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