Description
This roasted acorn squash soup recipe is flavored with maple syrup, thyme, and bay leaves to make a hearty vegetarian soup full of fall fragrances. Roasting the squash first deepens its natural sweetness.
Ingredients
Scale
- 2 whole acorn squash
- 1 tablespoon unsalted butter, cut into small cubes
- 1 tablespoon brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1/2 teaspoon fresh ground black pepper
- 3 cloves garlic, smashed with the flat of a knife blade and peeled
- 4 cups low-sodium vegetable stock (plus more if needed)
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
Instructions
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Prepare Acorn Squash:
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Carefully peel the acorn squash using a sharp vegetable peeler (a paring knife may help with tricky parts).
- Cut the squash in half lengthwise; scoop out and discard the seeds.
- Cut the acorn squash flesh into approximately 1-inch cubes.
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Roast Squash:
- Place the acorn squash cubes in a large bowl. Add the brown sugar, maple syrup, and 1/2 teaspoon kosher salt. Toss until well-coated.
- Spread the coated squash cubes in a single layer on the prepared baking sheet. Dot the squash cubes evenly with the small cubes of butter.
- Roast for 15-20 minutes, tossing halfway through, until lightly browned and tender when pierced with a fork.
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Sauté Aromatics:
- While the squash is roasting, heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the thinly sliced shallot, the remaining 1/2 teaspoon kosher salt, and the black pepper. Cook, stirring occasionally, until the shallot begins to soften and caramelize slightly, about 6 minutes.
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Build Soup Base:
- Pour 1/2 cup of the vegetable stock into the pot and stir, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to medium-low. Add the roasted acorn squash cubes and the smashed garlic cloves to the pot. Cook for about 30 seconds, stirring, until the garlic is fragrant.
- Stir in the remaining vegetable stock.
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Add Herbs and Simmer:
- Add the fresh thyme sprigs and the bay leaf to the pot.
- Increase the heat slightly and bring the soup to a simmer. Let it simmer gently for 10-12 minutes, stirring periodically, to allow the flavors to meld.
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Puree Soup:
- Remove the thyme sprigs and bay leaf from the soup and discard them.
- Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.
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Finish with Parmesan: Stir in the 1/4 cup of grated Parmesan cheese until melted and incorporated.
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Adjust and Serve: Taste the soup and adjust seasoning with more salt or pepper if needed. If the soup is thicker than desired, add more vegetable stock until it reaches your preferred consistency. Serve hot, garnished with a sprinkle of additional Parmesan cheese.
Notes
- Preparing Acorn Squash: Peeling acorn squash can be tricky due to the ridges. A sharp vegetable peeler and a paring knife are helpful. Alternatively, you can roast the squash halves cut-side down until tender, scoop out the flesh, and skip the cubing step (add the roasted flesh in step 5).
- Roasting: Roasting the squash with maple syrup and brown sugar enhances its sweetness and adds depth of flavor.
- Broth: Low-sodium vegetable broth keeps this vegetarian. Chicken broth can be substituted.
- Pureeing: An immersion blender is the easiest way to puree the soup. If using a regular blender, work in batches and be very careful with the hot liquid.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.