Baby, it’s cold outside! Lots of controversy over those words lately, but one thing you can’t dispute (at least around here) is that it is downright cold outside and for me that means lots and lots of hot soup! And that’s a really good thing, especially when it’s this absolutely gorgeous and delicious Creamy Roasted Acorn Squash version! It’s going to make you so happy….and warm!
For years and years, my family has been enjoying my mom’s Butternut Squash soup, but I’ve never thought about trying other squash to make soups out of. Boy, have we been missing out, because this acorn squash based soup is just luscious! So simple and creamy and comforting. So easy to make too. Perfect for lunch or a light dinner with maybe a salad and a piece of bread. Knowing you have this to come home to makes cold winter days a lot easier to handle! Can’t wait to heat up a bowl later!!
And not to be a nudge, ‘cause I’ve said it many times on these pages, but if you don’t already own an immersion blender, you should make it a priority to treat yourself to one. It makes life worlds easier and will cut down on burns and messy blender spills. With the holidays rolling around, now is the perfect time to add it to your wish list!! Stay warm, guys!!
Creamy Roasted Acorn Squash Soup
Makes at least 5-6 servings
Total time: About 1 1/2 hours, but most of that time is letting the squash bake.
2 large acorn squash, halved and seeded
3 tablespoons unsalted butter
1 large onion, peeled and chopped
2-3 carrots, peeled and chopped
1 garlic clove, minced
3 1/2 cups low-sodium chicken or vegetable broth
1/4 half-and-half or milk
Salt and black pepper
Preheat oven to 400ºF. Place squash with cut side down in a large baking dish or two if you can’t fit it all in one. Pour in enough water to cover the bottom of the pan. Roast squash for about 45 minutes or until you can easily pierce the skin with a fork. Turn squash right side up and allow it cool a bit.
When squash is almost done, melt the butter in a large soup pot over medium-high heat. Add the onion, carrot and garlic and allow to cook for 5-7 minutes until softened, stirring every now and then. Add broth to pot and stir. Scoop the insides of the squash into the pot and discard the rind. Bring the soup to a boil and then turn down and allow the soup to simmer for about 20 minutes, until everything is nice and soft.
Use an immersion blender to purée the soup, until smooth and creamy. If you don’t have an immersion blender, you can also puree the soup in batches in a blender. Stir in the half-and-half and season with salt and pepper to taste. If soup seems too thick, you can thin it out with a little more broth or water. Serve immediately or bring to room temperature, store in an airtight container in the fridge and reheat.
Note: Recipe adapted from Allrecipes.com. I tinkered with proportions and spices a bit.