Roasted Acorn Squash Soup

Roasted Acorn Squash Soup is a comforting, velvety dish that’s perfect for fall and winter days. The sweetness of roasted acorn squash pairs beautifully with the savory notes of garlic, onions, and a hint of thyme, creating a well-balanced flavor profile. The addition of vegetable or chicken broth makes the soup rich and satisfying without being too heavy. For a luxurious finish, a splash of cream or coconut milk adds depth and creaminess, making this soup a cozy and delicious option for chilly weather. Serve with a slice of crusty bread for a complete meal.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (optional)
• 1 tablespoon maple syrup (optional for sweetness)
• Fresh parsley or chives, for garnish

Instructions:

1. Roast the Squash: Preheat the oven to 400°F (200°C). Brush the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the squash is tender when pierced with a fork. Once done, allow them to cool slightly, then scoop out the flesh.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent. Add the garlic and thyme, cooking for another minute until fragrant.
3. Simmer the Soup: Add the roasted squash to the pot, followed by the broth. Stir to combine, bring to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
4. Blend the Soup: Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches, then return it to the pot.
5. Add Cream and Season: Stir in the heavy cream or coconut milk (if using), and taste the soup. Adjust seasoning with more salt and pepper, and add a touch of maple syrup if you prefer a slightly sweet finish.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Enjoy warm!

This Roasted Acorn Squash Soup can be stored in the fridge for up to 3 days or frozen for a longer duration.