Acorn Squash Soup
Ingredients
The soup
-
3
whole
acorn squash
-
3
tablespoons
extra virgin olive oil
-
1 ½
teaspoons
kosher salt
-
2
tablespoons
unsalted butter
-
1
medium
shallot
-
2
medium
carrots
-
¼
teaspoon
ground black or white pepper
-
6
cloves
garlic
-
2
tablespoons
honey
-
4
cups
low sodium vegetable or chicken stock
-
10
sprigs
fresh thyme
-
1
leaf
bay leaf
-
½
teaspoon
rubbed sage
-
¼
teaspoon
ground nutmeg
-
¼
cup
finely grated Parmesan
Crispy sage topping (optional)
-
1/8
inch
canola oil
-
12
leaves
fresh sage
-
to taste
kosher salt or flaky sea salt
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Halve the acorn squash, scoop out the seeds, brush with olive oil and salt, then roast for 40 to 50 minutes.
- Once roasted, scoop out the flesh and set aside.
- In a pot, heat butter and olive oil, then cook the carrots and shallots until caramelized.
- Add stock to deglaze the pot, then stir in the squash, garlic, and honey.
- Simmer the mixture with thyme and bay leaf for 15 minutes.
- Remove the herbs, then puree the soup until smooth.
- Stir in sage, nutmeg, and Parmesan, adjust seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
245
Total fat
12g
Total carbohydrates
35g
Total protein
4g
Sodium
20mg
Cholesterol
13mg
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