Easiest Acorn Squash Soup

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!

serves: 4

Ingredients:

  • 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

Instructions:

  1. preheat oven or toaster oven to 350 F.
  2. cut acorn squash in half, clean out the seeds and place on a lined cookie sheet, open side facing up.
  3. brush acorn squash with olive oil and sprinkle with salt and pepper.
  4. 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*
  5. place soup pot on the stove, add the rest of the olive oil and set to low/medium heat.
  6. 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.
  7. 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.
  8. 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.
  9. once mixture comes to a boil, turn down to low and let it simmer for about 20-25 min. (15 if you’re starving).
  10. 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).
  11. optional: add a bit of Parmesan cheese, sharp cheddar cheese, or a dollop of sour cream or plain yogurt. Enjoy!

 

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