Acorn Squash Soup | Recipe Cart | Recipe Cart

Name: Acorn Squash Soup | Recipe Cart | Recipe Cart
Total time: 90 min
Ingredients: 3 whole acorn squash; 3 tablespoons extra virgin olive oil (divided); 1 ½ teaspoons kosher salt (plus additional to taste); 2 tablespoons unsalted butter; 1 shallot (thinly sliced); 2 medium carrots (peeled and thinly sliced); ¼ teaspoon ground black or white pepper; 6 garlic cloves (smashed and peeled); 2 tablespoons honey; 4 cups low sodium vegetable or chicken stock (plus additional as needed, divided); 10 sprigs fresh thyme (tied into a bundle); 1 bay leaf; 1/2 teaspoon rubbed sage; 1/4 teaspoon ground nutmeg (freshly grated if possible); 1/4 cup finely grated Parmesan (plus additional for serving (see notes to make vegan)); Canola oil; 12 fresh sage leaves; Kosher salt or flaky sea salt

getrecipecart.com

Creamy acorn squash soup with roasted squashes, onions, and herbs; serves 6, $10.65/serving. Perfect for fall meals!

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Ingredients

3 whole acorn squash
3 tablespoons extra virgin olive oil (divided)
1 ½ teaspoons kosher salt (plus additional to taste)
2 tablespoons unsalted butter
1 shallot (thinly sliced)
2 medium carrots (peeled and thinly sliced)
¼ teaspoon ground black or white pepper
6 garlic cloves (smashed and peeled)
2 tablespoons honey
4 cups low sodium vegetable or chicken stock (plus additional as needed, divided)
10 sprigs fresh thyme (tied into a bundle)
1 bay leaf
1/2 teaspoon rubbed sage
1/4 teaspoon ground nutmeg (freshly grated if possible)
1/4 cup finely grated Parmesan (plus additional for serving (see notes to make vegan))
Canola oil
12 fresh sage leaves
Kosher salt or flaky sea salt