Description
This creamy Acorn Squash Soup is a comforting and flavorful dish that highlights the natural sweetness of roasted acorn squash and vegetables. Roasting the squash, onion, garlic, and carrots enhances their flavors before simmering them with vegetable stock and blending into a smooth, velvety soup finished with a touch of sour cream. Perfect for cozy fall and winter meals, this soup is easy to prepare and serves four.
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 the oven: Set your oven to 400°F (200°C) or 180°C if using a fan oven to prepare for roasting the vegetables, which will bring out their natural sweetness.
- Prepare and season the vegetables: Arrange the halved acorn squash, onion halves (with peel on), garlic bulb (sliced lengthwise with peel on), and peeled carrots on a baking sheet. Drizzle evenly with olive oil and sprinkle with salt and black pepper.
- Roast the vegetables: Place the baking sheet in the oven with the cut sides facing up. Roast for 20 minutes, then flip the vegetables and continue roasting for another 20-25 minutes until all are fork-tender and caramelized.
- Remove skins and prep the squash: Once the vegetables have cooled enough to handle, peel off the skins from the onion and garlic. Scoop the roasted flesh out of the acorn squash halves and discard the skins.
- Simmer with stock and bay leaf: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf, and bring to a simmer over medium heat. Cook gently for 10-15 minutes to allow the flavors to meld together.
- Remove bay leaf and blend smooth: Discard the bay leaf. Stir in the sour cream, then puree the soup using an immersion blender or carefully blend in batches until completely smooth. Taste and adjust seasoning as needed before serving warm.
Notes
- Make sure the vegetables are fully roasted and caramelized for maximum flavor depth.
- You can substitute sour cream with plain Greek yogurt or coconut cream for a different flavor or to make it dairy-free.
- For a thinner consistency, add more vegetable stock when blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Garnish with fresh herbs like parsley or chives for added color and flavor.
