Before baking, place a shallot or garlic in each of the squash halves along with salt, pepper, and olive oil. Slice off the stem and possibly a little of the bottom of the other half so they sit level on the pan while baking.
Looking for a hearty fall soup, but not this isn’t quite it? How about Butternut Squash Soup!
For a full menu with this soup, consider the following along with a salad:
Savory Acorn Squash Soup
This is a great fall soup when acorn squash is fresh. This can easily be adapted for lactose free or vegan by using plant-based butter and cream. It is adapted from Guy Fieri's recipe.
Ingredients
- 3 whole acorn squash approximately 8 cups when cooked
- 6 shallots 1 cup diced, 3 left whole and peeled
- 6 garlic cloves peeled
- 3 tbsp olive oil plus 1/3 cup extra-virgin olive oil
- 1 tbsp salt
- 1 tbsp pepper freshly cracked, plus more for seasoning
- 1 stick unsalted butter in all
- 4 cups vegetable broth
- 1/4 tsp white pepper
- 1 tsp sage dry
- 1 tsp savory
- 1 cup heavy cream
- 1/4 tsp cayenne pepper
Instructions
- Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
- To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves in each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper.
- Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and sauté until they start to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the vegetable broth and stir to remove any fond.
- Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining vegetable broth. Stir to combine, then puree with a stick blender.
- The mixture will be very thick. Add in white pepper and the herbs. Stir in the cream and cayenne over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender. Serve with a fresh crack of black pepper and a nice drizzle of extra-virgin olive oil. Ladle into soup bowls and serve.
Nutrition
Serving: 1gCalories: 191kcalCarbohydrates: 19gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 1087mgPotassium: 539mgFiber: 3gSugar: 3gVitamin A: 1052IUVitamin C: 16mgCalcium: 72mgIron: 1mg
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