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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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@idhttps://12tomatoes.com/roasted-acorn-squash-soup/#recipe
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nameRoasted Acorn Squash Soup
descriptionThere's no better addition to a chilly autumn day than a warm bowl of soup.
urlhttps://12tomatoes.com/roasted-acorn-squash-soup
inLanguageen-US
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Ingredients
  • 3 acorn squash, cut in half
  • 1 head of garlic, cut in half lengthwise (not peeled)
  • 1/2 yellow onion, trimmed and halved (not peeled)
  • 1/2 red onion, trimmed and halved (not peeled)
  • 1 shallot, trimmed and halved (not peeled)
  • 2 carrots, washed and trimmed
  • 4 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 4 cups stock (vegetable or chicken)
  • 2 tablespoons sour cream or créme fraîche
  • 2 tablespoons olive oil
  • Kosher salt and black pepper to taste
Preparation
  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Set the red onion, yellow onion, shallot, carrots and garlic cut side up on the parchment paper. Drizzle all with 2 tablespoons of olive oil and add a few pinches of salt, pepper, and rosemary.
  4. Flip the red onion, yellow onion, shallot, carrots and garlic cut side down on the baking sheet. This ensures that they will steam and roast rather than burn.
  5. Repeat step 4 with acorn squash and set cut side down on the baking sheet. Add thyme to the baking sheet.
  6. Once the oven is done preheating, place the baking sheet inside and roast until tender, roughly 40 minutes.
  7. Remove the baking sheet from the oven and set aside to cool until you can handle it. Peel the onions, shallot, and garlic and toss out the skins.
  8. In a blender, add 2 cups of stock followed by the peeled onion, shallot, and carrots; squeeze out garlic and blend until smooth.
  9. Scoop out the flesh of the acorn squash and add to the blender as well. Remove the thyme leaves, add, and blend until smooth. Add remaining stock and blend again.
  10. Add salt and pepper to taste. If you would like it creamier, add a bit more sour cream or créme fraîche and blend once more.
  11. Cozy up and enjoy!
There's no better addition to a chilly autumn day than a warm bowl of soup.
Course: Dinner

Recipe adapted from Recipe adapted from A Cozy Kitchen and A Sweet Pea Chef

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Roasted Acorn Squash Soup

There's no better addition to a chilly autumn day than a warm bowl of soup.

Roasted Acorn Squash Soup

5 from 1 votes
Servings: Serves 4-5
Author: Marin Blair
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 acorn squash, cut in half
  • 1 head of garlic, cut in half lengthwise (not peeled)
  • 1/2 yellow onion, trimmed and halved (not peeled)
  • 1/2 red onion, trimmed and halved (not peeled)
  • 1 shallot, trimmed and halved (not peeled)
  • 2 carrots, washed and trimmed
  • 4 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 4 cups stock (vegetable or chicken)
  • 2 tablespoons sour cream or créme fraîche
  • 2 tablespoons olive oil
  • Kosher salt and black pepper to taste

Preparation

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper.
  3. Set the red onion, yellow onion, shallot, carrots and garlic cut side up on the parchment paper. Drizzle all with 2 tablespoons of olive oil and add a few pinches of salt, pepper, and rosemary.
  4. Flip the red onion, yellow onion, shallot, carrots and garlic cut side down on the baking sheet. This ensures that they will steam and roast rather than burn.
  5. Repeat step 4 with acorn squash and set cut side down on the baking sheet. Add thyme to the baking sheet.
  6. Once the oven is done preheating, place the baking sheet inside and roast until tender, roughly 40 minutes.
  7. Remove the baking sheet from the oven and set aside to cool until you can handle it. Peel the onions, shallot, and garlic and toss out the skins.
  8. In a blender, add 2 cups of stock followed by the peeled onion, shallot, and carrots; squeeze out garlic and blend until smooth.
  9. Scoop out the flesh of the acorn squash and add to the blender as well. Remove the thyme leaves, add, and blend until smooth. Add remaining stock and blend again.
  10. Add salt and pepper to taste. If you would like it creamier, add a bit more sour cream or créme fraîche and blend once more.
  11. Cozy up and enjoy!