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!
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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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