Description
This comforting Acorn Squash Soup recipe features slow-roasted acorn squash, garlic, onion, and carrots blended into a creamy, flavorful soup enhanced with a touch of sour cream. Perfectly seasoned and easy to prepare, it’s a warm and nourishing dish that highlights the natural sweetness of roasted vegetables.
Ingredients
Scale
Vegetables
- 2 acorn squash (2.5-3 lb total)
- 1 medium yellow onion, sliced in half, peel on
- 1 garlic bulb, sliced lengthwise, peel on
- 2 medium carrots, peeled
Seasonings & Liquids
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups (1 liter) low-sodium vegetable stock
- ¼ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), or 180°C if using a fan oven. This ensures optimal roasting temperature to bring out the natural sweetness of the vegetables.
- Prepare Vegetables for Roasting: Arrange the halved acorn squash, halved onion with peel on, whole garlic bulb sliced lengthwise with peel on, and peeled carrots on a baking sheet. Drizzle all evenly with olive oil and season with salt and black pepper.
- Roast Vegetables: Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then carefully flip the vegetables and continue roasting for another 20-25 minutes until all vegetables are fork-tender and have a caramelized golden color.
- Cool and Peel: Once the vegetables are cool enough to handle, remove the peels from the onion and garlic. Scoop out the roasted flesh of the acorn squash, discarding the skins.
- Simmer Soup Base: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf. Bring the mixture to a gentle simmer over medium heat and cook for 10-15 minutes to allow the flavors to meld.
- Blend and Finish: Remove and discard the bay leaf. Stir in the sour cream to add creaminess. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender and puree until completely smooth. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the soup warm, optionally garnished with a swirl of sour cream or fresh herbs if desired.
Notes
- Roasting the vegetables with peel on helps retain moisture and enhances natural sweetness.
- For a vegan version, substitute sour cream with coconut cream or a plant-based yogurt.
- If the soup is too thick after blending, thin it with additional vegetable stock or water.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
