Roasted Acorn Squash Soup

In honor of the recent orange holiday, I decided to do a new version of my Roasted Vegetable Soup. I might have gotten a bit carried away at the grocery store, picking up sweet potatoes, acorn squash, regular potatoes, and carrots. I am not sure how I feel about acorn squash. This was the first time I had it, and the texture wasn’t quite as nice as butternut squash. I think next time I would make this soup with butternut instead. I did try to remove most of the stringy bits from the squash, but I can’t really hold it against the squash since that’s just part of its genetics.

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Obviously you can use different squash for roasting, or mix up the amounts a bit. This made a lot of soup! We had it with some grilled cheese sandwiches, as well as paired with different leftovers later. It is a different way to work some vegetables into your diet, and I really like thick soups. I did blend it fully this time, so no chunks, but you can leave some in if you like.

To cut open the acorn squash, I found it useful to heat it in the microwave for a few minutes until it was soft enough to be chopped in half with my knife. Then, scoop out the seeds.

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Directions for Roasted Acorn Squash Soup

  • 1 pound of carrots (cut into small pieces or strips)
  • 1 pear (seeds removed and cut into small pieces)
  • 1 acorn squash (cut in half, seeds removed)
  • 1 pound sweet potatoes (whole)
  • 1 pound potatoes (cut into small pieces)
  • All-purpose seasoning
  • Olive Oil
  • 1-2 Tablespoons butter (or butter alternative)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon minced garlic
  • Part of a parmesan rind (optional)
  • 2 cups chicken broth
  • 1/4 cup orange juice
  • Water (as needed)
  • Salt and pepper to taste

Preheat the oven to 375 degrees. Wrap the sweet potatoes in foil and place on a pan. On a different, foil-lined large pan place the chopped carrots, pear, sweet potatoes, and potatoes. For the acorn squash, rub some butter on the cut sides, then sprinkle with some cinnamon and nutmeg. Place the acorn squash cut-side down on the pan. Sprinkle the remaining vegetables and apple with some all-purpose seasoning, cinnamon, nutmeg, and olive oil so that they are evenly coated. Bake until the vegetables are fork tender. Some (like the sweet potatoes) might need extra time.

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This should take about 40 minutes. You can also finish some vegetables in the microwave if time is a concern. Remove the skins from the sweet potatoes and acorn squash before using them, and chop the vegetables in small pieces.

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In a large pot, heat some butter with the minced garlic, paprika, coriander, and some extra nutmeg and cinnamon. If using the parmesan rind, add it now.

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Add a splash of chicken broth to prevent the herbs from sticking or burning. After a minute, add the rest of the broth and orange juice.

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Allow the mixture to simmer for a few minutes. Remove the parmesan rind, then stir in the roasted vegetables.

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Use an immersion blender to cream the sauce. Add water as necessary to loosen the mixture some.

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Leave as many or as few chunks as you would like. Season with some freshly ground pepper and salt.

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Without an immersion blender, you can use a regular blender, but bring the soup back up to temperature before serving.

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Directions for Roasted Acorn Squash Soup (without pictures)

  • 1 pound of carrots (cut into small pieces or strips)
  • 1 pear (seeds removed and cut into small pieces)
  • 1 acorn squash (cut in half, seeds removed)
  • 1 pound sweet potatoes (whole)
  • 1 pound potatoes (cut into small pieces)
  • All-purpose seasoning
  • Olive Oil
  • 1-2 Tablespoons butter (or butter alternative)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon minced garlic
  • Part of a parmesan rind (optional)
  • 2 cups chicken broth
  • 1/4 cup orange juice
  • Water (as needed)
  • Salt and pepper to taste

Preheat the oven to 375 degrees. Wrap the sweet potatoes in foil and place on a pan. On a different, foil-lined large pan place the chopped carrots, pear, sweet potatoes, and potatoes. For the acorn squash, rub some butter on the cut sides, then sprinkle with some cinnamon and nutmeg. Place the acorn squash cut-side down on the pan. Sprinkle the remaining vegetables and apple with some all-purpose seasoning, cinnamon, nutmeg, and olive oil so that they are evenly coated. Bake until the vegetables are fork tender. Some (like the sweet potatoes) might need extra time. This should take about 40 minutes. You can also finish some vegetables in the microwave if time is a concern. Remove the skins from the sweet potatoes and acorn squash before using them, and chop the vegetables in small pieces.

In a large pot, heat some butter with the minced garlic, paprika, coriander, and some extra nutmeg and cinnamon. If using the parmesan rind, add it now. Add a splash of chicken broth to prevent the herbs from sticking or burning. After a minute, add the rest of the broth and orange juice. Allow the mixture to simmer for a few minutes. Remove the parmesan rind, then stir in the roasted vegetables. Use an immersion blender to cream the sauce. Add water as necessary to loosen the mixture some. Leave as many or as few chunks as you would like. Season with some freshly ground pepper and salt. Without an immersion blender, you can use a regular blender, but bring the soup back up to temperature before serving.

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4 thoughts on “Roasted Acorn Squash Soup

  1. Looks delicious! Love the addition of the pear. I find thyme goes really well with squash, if you ever happen to have some kicking around

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