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Acorn Squash Soup is warm and creamy with earthy spices like paprika, turmeric, cumin and chipotle, topped with fried sage and pepitas.
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Acorn Squash Soup

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Acorn Squash Soup is warm and creamy with earthy spices like paprika, turmeric, cumin and chipotle, topped with fried sage and pepitas
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Indian, Native American, Southwest
Keyword: Acorn Squash Recipes, butternut squash soup, Creamy Soup, Fall Soup, vegetarian soup
Servings: 6

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.