Nothing like a creamy, hot bowl of Roasted Acorn Squash Soup to help usher in the cooler temps. Chase the bone chill away with this luscious and rich soup.
The temptation is there, go for the easy trope. The inclination is to use sweater weather as a descriptor for fall. But I won't go there. Instead, I want to talk about this soup.
Squash is so versatile and makes an incredibly smooth and creamy soup. Known as one of many winter squashes, this is the season of acorn squash. The mild flavor of the vegetable lends itself to so many flavor combinations. Roasting enhances its earthy sweetness, adding caramel notes that intensify the soup's flavor.
While the taste of acorn squash is predominant in this creamy fall soup, the addition of other roasted vegetables magnifies the flavor profile. The onion adds its astringent sweetness. Plum tomatoes contribute their meaty texture and acid. And the Fuji apples have a lovely honey-like sweetness.
All of these flavors mingle into a fall vegetable soup that is soothing and satisfying. Instantly comforting.
The first step is to roast the squash. Do yourself a favor - pick the smaller squash. First of all, smaller pieces will become tender faster. Also, it is just easier to cut a smaller squash. I like to cut it into 8 small pieces, toss with olive oil, salt and pepper, and place on a sheet pan. It may take 1 - 1 ¼ hours to roast the squash.
After the squash has been in the oven for about 25 minutes, add a second sheet pan that is full of quartered and seeded plum tomatoes, large diced onion, and cored chunks of Fuji apples. These roast for approximately 50 minutes. All of the vegetables should be finished at the same time, browned and tender.
Once the vegetables are out of the oven, remove the squash from the peel. I run a knife under the flesh to easily remove it. Now everything is pureed together with chicken stock. Since there are a lot of vegetables, I puree them in two batches. Combine everything in a stockpot over medium heat. The soup should be without lumps and beautifully smooth. Add ½ cup of heavy cream to up the creaminess factor. I like a tiny bit of acid to cut through the vegetal flavor. Two teaspoons of apple cider vinegar add a touch of brightness.
Think of sitting down to a bowl of steaming soup. Instantly you feel cared for and soothed, the rough edges of your day softened. It is a meal to be savored, not hurried.
Feed your soul and your body at the same time with a bowl of Roasted Acorn Squash Soup. Lean into it.
Here's another soup to warm your bones - https://tenpoundcakecompany.com/roasted-cauliflower-soup/
Roasted Acorn Squash Soup
- 2 sheet pans
- 3 acorn squash 4.8 pounds, 2051 grams
- 5 plum tomatoes 1.4 pounds, 574 grams
- 1 ½ onions 14 ounces, 300 grams
- 2 Fuji apples 11.10 ounces, 1483 grams
- 4 cups chicken stock 32 ounces, 950ml
- ½ cup heavy cream 4 ounces, 118 ml
- 3 teaspoons kosher salt
- 1 ½ teaspoons ground black pepper
- ¼ cup olive oil 2 ounces, 59 ml
- 2 teaspoons apple cider vinegar
- Preheat oven to 400°
- Cut acorn squash into 8 wedges. Scoop the seeds out of each piece.
- Place the squash on a sheet pan and toss with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Place the sheet pan in the preheated oven.
- Quarter the plum tomatoes. I like to remove the seeds though if you have a high-speed blender you can skip that step. Place on the second sheet pan.
- Core and chop the 2 apples. Peel and chop the onion in a large dice. Add everything to the pan with the tomatoes. Toss with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Place the sheet pan in the oven when the squash has been roasting for 25 minutes.
- After 1 hour and 15 minutes, remove the pans from the oven.
- When the squash has cooled enough to touch, remove the peel from the wedges.
- The soup will have to be pureed in the blender in batches. Add ½ of the squash, ½ of the tomato/onion/apple medley with 2 cups of chicken stock. Puree until smooth and creamy.
- Pour the pureed soup into a stockpot. Continue pureeing the remaining ingredients and add to the stockpot.
- Warm the soup over medium heat. Add the cream and the remaining teaspoon of kosher salt and ½ teaspoon of ground black pepper.
- Add the 2 teaspoons of apple cider vinegar. Give the soup a good stir to fully incorporate all ingredients. Adjust seasoning to your liking.
- Serve with your favorite garnishes such as sour cream, roasted pepitas, chives, or shopped parsley.