Roasted Acorn Squash Soup | Recipe Cart
Roast acorn squash until tender, then blend into silky soup with carrots and apples. Perfect fall recipe from Jessica Gavin. Enjoy in just 70 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Immersion blender
- Dutch oven
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Paper towel
- Spoon
- Mixing bowl
- Pot
- Measuring cup
- Measuring spoon
Ingredients
- 3 ½ pounds acorn squash ((about 2 squash))
- ¼ cup olive oil (divided)
- ¾ teaspoon kosher salt (plus more for seasoning)
- 1 cup yellow onion (¼-inch dice)
- 1 tablespoon minced garlic
- 1 ½ teaspoon chopped thyme (or ½ teaspoons dried thyme)
- 1 teaspoon chopped sage
- 1 cup diced carrots (½-inch dice)
- 1 cup diced honeycrisp or fuji apple (½-inch dice)
- ¼ teaspoon black pepper
- 4 cups vegetable stock (or broth, divided)
- ½ cup unsweetened coconut milk
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup chopped walnuts (for garnish (optional))
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