In the fall I love to make pureed squash soups. I’ve done many, but had never done an acorn squash soup because I was afraid it might be too sweet. But I found a recipe from Emeril that looked very promising which combined the sweet acorn squash with a tart granny smith apple and spicy ginger. It came out amazing, I changed a few things, but kept the basic recipe the same. The tart apple paired beautifully with the sweet roasted squash. And the ginger really gave it another level of unexpected flavor.
Roasted Acorn Squash Soup Recipe
3 medium acorn squash, halved and seeds removed
1 granny smith apple, peeled, cored and diced
1 cup diced carrots
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
6 cups chicken stock
kosher or sea salt
Preheat oven to 400 degrees. With halved sides of squash up, drizzle with olive oil and sprinkle with kosher salt. Roast until very tender, about 45 minutes.
Preheat a large soup pot. Drizzle with olive oil. Add chopped carrots and apple. Saute until tender. Scoop out squash away from the skin and add to soup pot. Then add chicken stock and spices.
Bring to a boil and continue to cook until all vegetables are very tender, about 20 – 30 minutes.
Puree soup in a blender or with an immersion blender in the soup pot. Puree until very smooth.
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