Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup is not only easy to make, but also perfect for fall and winter! I have been working on this recipe for over a year now, and now I am finally sharing it! My husband and family not only love it, but they have also actually been requesting it. Which made me beyond happy!
This soup has roasted acorn squash, vegetables, and a variety of herbs and spices, all blended into a creamy warm and cozy soup. Also, can we talk about how beautiful the color of this soup is?! It is great to serve for lunch or dinner, or even serve it as a side dish for the upcoming holidays. As always, I love to hear your thoughts and I hope you enjoy!
Description
Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup
- 2 Acorn Squash (Try to use a medium/large size.)
- 1 1/2 cup Half & Half (Whole Milk and Heavy Cream will also work.)
- 32 oz Vegetable Broth
- 2 Large Whole Carrots (Washed & Peeled)
- 2 tsp Minced Garlic
- 1-2 dash Cayenne Pepper (Optional Topping)
- 1/4 tsp Smoked Paprika
- 1/2 tsp Thyme
- 7 Sage Leaves (Or 1 tsp of dried Sage)
- 1 tsp Garlic Salt
- 1/4 tsp Cinnamon (Optional but recommended)
- 1/2 tsp Black Pepper
- Olive Oil
- Salt & Pepper (For the roasting of the squash)
- Blender, large stock pot, medium stock pot and baking sheet.
Instructions
- Preheat oven to 350. Lay foil on a large baking sheet, set aside.
- Cut squash in half. Scoop out the seeds. Rub olive oil on the inside. Sprinkle with salt and black pepper, lay where you cut the squash facing down on the foil. Place in the oven for 50 minutes.
- Remove from oven, let cool for 5 minutes.
- While the squash is cooling, peel and chop the carrots.
- In a large stock pan on medium high heat, add the half & half, carrots, minced garlic, and sage. Bring to a light boil.
- Using a spoon, scoop out the squash and add to the soup.
- Add the broth, garlic salt, cayenne pepper, cinnamon, paprika, black pepper, and thyme. Boil for 10 minutes, stirring occasionally.
- Grab your blender. Using a ladle, pour as much of the soup mixture into the blender. Blend until smooth. If needed, pour into a separate soup/stock pot. Repeat until everything is blended and smooth. Simmer the creamy blended squash soup on medium low heat for 10-15 minutes.
- Serve and simply enjoy!
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