Description
Enjoy a comforting bowl of Acorn Squash Soup, featuring roasted acorn squash, sweet carrots, garlic, and onion, blended with vegetable stock and a touch of creamy sour cream for a smooth, flavorful, and wholesome soup perfect for cozy meals.
Ingredients
2 acorn squash 2.5-3 lb total
1 medium yellow onion sliced in half, peel on
1 garlic bulb sliced lengthwise, peel on
2 medium carrots peeled
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups (1 liter) low-sodium vegetable stock
1 bay leaf
¼ cup sour cream
Instructions
Preheat the oven to 400°F (200°C), or 180°C if using a fan oven.
Place the acorn squash halves, onion halves, garlic bulb, and carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
Roast the vegetables cut side up for 20 minutes. Flip and roast for another 20-25 minutes until tender.
Remove the onion and garlic peel and scoop the flesh from the acorn squash.
In a large pot, combine the roasted vegetables with vegetable stock and the bay leaf.
Simmer over medium heat for 10-15 minutes, then remove the bay leaf and discard it.
Blend the mixture with the sour cream until smooth, adjust seasoning if necessary, and serve warm.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting
- Cuisine: American