Description
This Roasted Acorn Squash Soup is a smooth and creamy fall favorite made from roasted acorn squash, sweet apples, caramelized onions, and fragrant garlic, all blended into a comforting, flavorful soup. Enhanced with Chinese five spice and sage, this easy-to-make soup is perfect for a cozy meal.
Ingredients
Scale
Squash and Vegetables
- 2 acorn squash
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
Seasonings and Liquids
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional – 2 tablespoons heavy cream
Instructions
- Preheat Oven: Heat the oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Squash: Cut the acorn squash in half, scoop out the seeds and stringy bits, then quarter the squash pieces.
- Arrange and Season: Place the squash quarters on a parchment-lined baking sheet. Brush them with olive oil, sprinkle with Chinese five spice powder and half of the sea salt. Add the halved onion, halved garlic, and quartered apples to the sheet as well.
- Roast Vegetables: Roast everything for 50 to 60 minutes, or until the squash is caramelized and soft enough to be easily pierced with a fork.
- Cool and Prepare for Blending: Allow the roasted squash to cool slightly, then scoop the flesh away from the skin and discard the skin. Remove the papery skin from the roasted onion and squeeze roasted garlic cloves out of their skins.
- Blend Soup: In a blender, combine the roasted squash flesh, peeled onion, squeezed garlic cloves, roasted apples, and vegetable broth. Blend for 1 to 2 minutes until completely smooth and creamy with no chunks.
- Serve and Garnish: Optionally, drizzle with heavy cream and garnish with finely chopped or fried sage leaves before serving.
Notes
- You can roast the acorn squash seeds separately as a crunchy snack.
- Frying the sage leaves in a little oil before garnishing adds a crispy texture and enhanced flavor.
- Use Honeycrisp or any crisp, sweet apple to complement the savoriness of the squash.
- The soup can be made vegan by omitting the heavy cream garnish or substituting with a plant-based cream.
- Use vegetable broth for a vegetarian and vegan option.
