Roasted Acorn Squash Soup
Roasted acorn squash soup is the perfect soup for fall and the holidays. Warm and comforting, this velvety soup is as healthy as it is comforting, making it a perfect choice for dinner any night of the week. When you want a sweet and savory soup that tastes of the best fall and the holiday season has to offer, this is the recipe for you!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Acorn Sqaush 2 whole
- Onions 2
- Garlic cloves 6
- Olive oil 2 tbsp
- Salt to taste
- Pepper to taste.
- Vegetable broth 4 cups
- Granny smith apple 1, chopped or Maple syrup or honey 1 tbsp. (more if you like it sweeter)
- Shallot 1, sliced
- Fresh thyme 10 spirgs.
- Dried Sage ½ tsp
- Nutmeg powder ¼ tsp freshly grated
- Cinnamon powder ¼ tsp freshly grated
- 8 sage leaves for garnish, fried
Instructions
- 1
First, use a spoon to scoop out the tender squash, leaving the skin behind.
- 2
Next, turn the saute mode on the Instant Pot on, add 1 tablespoon olive oil, and saute the shallots.
- 3
Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- 4
Turn off saute mode and then close the lid. Seal the vent and pressure cook for 6 minutes, followed by a quick release of pressure after 5 minutes.
- 5
Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- 6
Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
- 7
First, use a spoon to scoop out the squash and discard the skin.
- 8
Next, turn the burner to medium-high, add 1 tablespoon olive oil, and saute the shallots.
- 9
Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- 10
Turn the heat down to medium, place a lid on top, and then allow the soup to simmer for about 30 minutes.
- 11
Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- 12
Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.