Acorn Squash Soup

Acorn squash soup is a creamy soup made with roasted acorn squash, shallots, garlic, chicken broth, and some cream. It's perfect for fall or winter and can be topped with croutons, crackers, or sour cream

Acorn Squash Soup

Ingredients

• 3 acorn squash

• 1/4 pound butter

• 1 carrot, diced

• 2 shallots, diced

• 1 Tablespoon whole thyme

• ½ Tablespoon minced garlic

• ½ Tablespoon sage

• 1 Tablespoon chicken base

• 1-quart water

• ½ cup heavy cream

• Salt and pepper as needed

Method

1. Preheat oven to 350℉

2. Cut the squash in half from the core down and remove the seeds. Sprinkle the insides of the squash with salt and pepper

3. Spray a sheet tray with food release and place the squash, flesh side down, on the tray and bake in the oven for about 30 minutes, or until squash is soft to the touch

4. While the squash is cooking, sauté the carrots and shallots in the butter until the shallots are translucent and the carrots are soft. Turn off the heat at this point.

5. When the squash has cooled, remove the flesh from the skin and place the meat into the sautéed vegetables

6. Add the chicken base to the water and stir to blend; add to the mixture, and whisk until well combined.

7. Add the heavy cream and whisk again.

8. Add the soup to a blender, or use an immersion blender to puree the soup

9. Add the soup back to the pan, add salt and pepper, and slowly bring the soup to a boil, stirring to keep it from burning

10. Turn down and simmer for 10 minutes, continuing to stir

Serve this acorn squash soup with crackers or croutons