This soup is hearty, warm, and bursting with flavors. The soup is thick and creamy, the perfect acorn squash soup. There is a rich caramelization flavor that comes through due to the roasted squash, honey, and savory herbs. The herbs that enhance the squash flavor include nutmeg, bay leaves, and thyme. If you want to get the most out of your squash like I did when you clean the insides of the squash save the seeds. I tossed mine in olive oil, salt, and pepper and roasted them in the oven at 350F for 10 minutes, perfect topping and snack!
Pull Together:
2 whole acorn squash
3 tablespoons extra virgin olive oil
1 ½ teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup chopped onion
2 medium carrots peeled and thinly sliced
¼ teaspoon ground black pepper
3 garlic cloves smashed and peeled
2 tablespoons honey
4 cups vegetable stock
10 sprigs of fresh thyme
1 bay leaf
¼ teaspoon ground nutmeg
¼ cup finely grated Parmesan
Steps:
1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
2. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside to cool, then scoop out.
3. In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, onion, remaining ½ teaspoon salt, and black pepper. Cook until the onion is beginning to caramelize, about 8 minutes.
4. Pour ½ cup of the stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan (this is flavor!). Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining stock.
5. Add the thyme bundle and bay leaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, adjusting the heat as needed and stirring periodically.
6. Remove the thyme and bay leaf. With an immersion blender, puree the soup until smooth (or you can transfer to a regular blender in batches and puree it that way; be careful as the hot soup will splatter; return the soup to the pot). Stir in the nutmeg and Parmesan. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of additional Parmesan and roasted squash seeds (if using).
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