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Roasted Acorn Squash Soup
In the fall I love to make pureed squash soups. I’ve done many, but had never done an acorn squash soup because I was afraid it might be too sweet. But I found a recipe from Emeril that looked very promising which combined the sweet acorn squash with a tart granny smith apple and spicy ginger. It came out amazing, I changed a few things, but kept the basic recipe the same. The tart apple paired beautifully with the sweet roasted squash. And the ginger really gave it another level of unexpected flavor.
Roasted Acorn Squash Soup Recipe
Ingredients
3 medium acorn squash, halved and seeds removed
1 granny smith apple, peeled, cored and diced
1 cup diced carrots
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
6 cups chicken stock
kosher or sea salt
olive oil
Instructions
Preheat oven to 400 degrees. With halved sides of squash up, drizzle with olive oil and sprinkle with kosher salt. Roast until very tender, about 45 minutes.
Preheat a large soup pot. Drizzle with olive oil. Add chopped carrots and apple. Saute until tender. Scoop out squash away from the skin and add to soup pot. Then add chicken stock and spices.
Bring to a boil and continue to cook until all vegetables are very tender, about 20 – 30 minutes.
Puree soup in a blender or with an immersion blender in the soup pot. Puree until very smooth.
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4 Comments
Miss @ Miss in the Kitchen commented on Nov 17 11 at 12:53 pmI love the addition of the sage, this sounds so delicious.
Lynn A. commented on Nov 18 11 at 12:10 amAnother great way to do this is swap out the sage for Curry.measure to your own taste. This is delish. thank you
Anna commented on Nov 18 11 at 1:25 amVery promising indeed! My daughter is now in the learning-alphabet-stage wherein everything is dissected and categorized based on the first letter of the word. She also loves soups and anything orange, or yellow orange. If you think I am making this up, I am not! I will be making this soup so we can put an end to a-a-apple and we can go ay-ay-acorn! Thanks for posting!
Julie commented on Jan 03 12 at 11:44 amMade this for Christmas dinner and it did not taste well. I think using 4 cups of chicken (or probably vegetable) broth and a can of coconut milk would have helped immensely. I also think I would have added some cinnamon.
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