Try this Creamy Pumpkin and Acorn Squash Soup recipe
- Carbohydrate 8.88735619791666 g
- Cholesterol 0 mg
- Fat 1.36914427137609 g
- Fiber 1.36337448982398 g
- Protein 0.86746921875 g
- Saturated Fat 0.205926145908277 g
- Serving Size 1 1 to 10 (85g)
- Sodium 3.09170833334419 mg
- Sugar 7.52398170809269 g
- Trans Fat 0.062864895848031 g
- Calories 47 calories
Step-by-step
- Preheat oven to 400 degrees.
- Cut Acorn Squash in half and remove seeds. Drizzle cut side with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a foil lined baking sheet and roast for 30-40 minutes or until tender.
- Meanwhile in a large pot, heat remaining 2 tbsp of olive oil. Saute garlic and onions for 5 minutes or until fragrant and tender. Stir in salt, sage, and thyme. Add chicken broth, stir together and bring to a boil. Reduce heat, cover and simmer 10 minutes.
- Remove skin from squash and coarsely chop. Add squash and pumpkin to soup stir, cover and simmer on low for another 10 minutes. Use immersion blender to blend soup until creamy. Or blend in batches with a blender or food processor. Return to soup to pan. Add freshly ground black pepper to taste.
- Stir in 1 cup of heavy cream. *(to make a healthier soup you can add 1 cup broth in place of cream). Stir until evenly combined. Serve with a dollop of sour cream and roasted pumpkin kernels.
Sequencing the Roasting and Simmering Steps
Roasting the acorn squash cut-side down traps steam inside the cavity, softening the flesh evenly while caramelizing the natural sugars against the foil. Operating the oven at 400 degrees Fahrenheit ensures the interior achieves a tender consistency within 35 minutes. Utilizing this roasting window efficiently allows the garlic, onions, and chicken broth to simmer on the stovetop without extending total preparation time past 30 minutes.
Blending and Texture Control
An immersion blender inserted directly into the pot provides the smoothest emulsion, though transferring the mixture in batches to a standard food processor works if done carefully to avoid heat expansion. Heavy cream introduces butterfat that coats the palate, but substituting an extra cup of broth lowers the dairy content without significantly altering the velvety viscosity.
Second-Day Flavor Development
Refrigerating this soup for 24 hours allows the ground sage and dried thyme to fully integrate into the squash base. Stored in an airtight container for up to three days, the starches thicken naturally, meaning an additional splash of broth may be required during reheating.
