If you’re like me, as soon as Fall hits, soup becomes staple meal. I’m all for simplifying and saving time when it comes to cooking, while using wholesome, real ingredients. Here’s a hearty and healthy soup that tastes great and freezes well. It also doubles really well if you want to make a big batch!
Easiest Acorn Squash Soup!
- one acorn squash (mine was about the size of my hand spread out)
- one sweet onion
- 2 1/2 cups low sodium chicken or vegetable broth, more if you have a bigger squash (Costco sells a great organic chicken broth)
- one bay leaf
- 1/2 tsp ground sage
- 1/8 tsp ground or cracked pepper (more or less to taste)
- 1/4 tsp sea salt (plus more to taste)
- pinch cayenne pepper
- 1-2 tbsp olive oil
- preheat oven or toaster oven to 350 F.
- cut acorn squash in half, clean out the seeds and place on a lined cookie sheet, open side facing up.
- brush acorn squash with olive oil and sprinkle with salt and pepper.
- roast in the oven for 30-45 min., until squash is nice and soft. Set to cool. *this step can be done the day before or earlier in the day and stored in the fridge*
- place soup pot on the stove, add the rest of the olive oil and set to low/medium heat.
- chop your onion (doesn’t have to be super fine) and add to pot. Sauté for 2-3 min. until onion is fragrant and translucent.
- add the bay leaf, sage, cayenne pepper, salt and black pepper. Sauté for one more minute while you grab the cooled squash, peel back the skin and roughly chop.
- add squash to pot, pour in chicken/vegetable broth (with enough broth to cover the squash), turn heat to high and bring to a boil.
- once mixture comes to a boil, turn down to low and let it simmer for about 20-25 min. (15 if you’re starving).
- take out the bay leaf, bring out your hand held immersion blender and blend the mixture into a purée. (If you don’t have a handheld, you can use a regular blender and purée in small batches – just keep the top hole open on the lid to let steam out and be very careful blending hot liquids! You may want to let the mixture cool slightly).
- optional: add a bit of Parmesan cheese, sharp cheddar cheese, or a dollop of sour cream or plain yogurt. Enjoy!