Acorn Squash Soup is warm and creamy with earthy spices like paprika, turmeric, cumin and chipotle, topped with fried sage and pepitas.
This beautifully colored soup is like a warm sweater feeling all cozy. It’s blended with spices that have a southwest vibe and topped with crispy fried sage and nutty pepitas. It really screams fall and winter, but of course you could make it any season.
Ingredients in Acorn Squash Soup
- Acorn Squash – The green squash that resembles an acorn and has a yellowish orange flesh.
- Carrot – A few orange carrots for flavor and color.
- Garlic – Garlic cloves left in the shell for roasting.
- Onion – Yellow onion.
- Broth – Chicken or vegetable broth.
- Cream – Heavy whipping cream.
- Olive Oil – Good quality olive oil.
- Sage – Fresh sage leaves for garnish.
- Pepitas – Pumpkin seeds for garnish.
- Spices – Smoked paprika, turmeric, chipotle powder, cumin and cinnamon.
- Agave – Just a little added sweetness.
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Warm and hearty soups to get you through fall, winter and even spring. Corn chowder is creamy and bursting with bits of fresh corn, tender potatoes, cilantro and crispy bacon bits. Bistro French Onion Soup with rich, flavorful beef broth and slowly caramelized onions topped with French bread croutons and gruyere cheese. Black Eyed Pea Soup is a lucky New Year’s tradition with smoked ham and collard greens in a flavorful broth.
Acorn Squash Soup
Ingredients
- 2 acorn squash halved, pulp and seeds removed
- 4 carrots orange
- 1/2 yellow onion
- 4 tbsp. olive oil divided
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 cups vegetable or chicken broth
- 1 tbsp. smoked paprika
- 1 tsp. turmeric
- 1/2 tsp. chipotle powder
- 1/2 tsp. cumin
- 1 small pinch cinnamon
- 1 tbsp. agave nectar
- 1/4 cup whipping cream
- 1 bunch sage stems removed
- 1/2 cup pepitas
Instructions
- Preheat oven to 425 degrees. Place halved and cleaned acorn squash on a parchment lined baking sheet. Coast with 1 tbsp. olive oil, salt and pepper. Place flesh side down and bake for about 45 minutes until fork tender. Remove from oven. When cool enough to touch, scrape flesh out into blender. Should be about 4 cups.
- Add broth to the blender and blend until smooth.
- Heat a pot to medium high. Add 1 tbsp. olive oil, smoked paprika, turmeric, chipotle powder, cumin and cinnamon, stirring continuously. Pour blended mixture into pot and combine. Add whipping cream and agave. Simmer on medium low while you fry the sage.
- Heat remaining olive oil over medium high heat. Fry sage leaves until just crispy. Remove to a paper towel.
- Serve bowls of Acorn Squash Soup topped with a few fried sage leaves and pepitas.
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