Roasted Acorn and Butternut Squash Soup
What’s in it!
One butternut squash, quartered
One acorn squash, quartered
Extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic, minced
3 medium carrots, roughly chopped
2 cups vegetable stock
2 teaspoons pure maple syrup
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4-6 sprigs of fresh thyme
Let’s talk garnishes: Here’s your chance to really go wild. How about topping it with roasted walnuts, crumbled goat cheese, sautéed shrimp or crispy bacon, croutons which were an excellent vehicle to soak up this soup with.
Let’s Put it Together-
Place the quartered acorn squash and butternut squash on a lined baking sheet. Remove the pulp and seeds. Drizzle the squash with olive oil and bake in an oven at 375 F for about one hour. The squash should be lightly browned and have a few brown spots. Remove from the oven and let cool. Once cool, scoop the remaining flesh out and reserve in a bowl.
In a large heavy-bottomed pot, add about a tablespoon of olive oil. Heat over medium heat. Add the chopped onions and saute them until they soften, about five to ten minutes. Add the carrots and sauté an until tender. Add the garlic and sauté for 1 minute.
Add the squash, maple syrup, salt, pepper, cinnamon, cayenne powder, fresh thyme & vegetable stock. Increase the heat to high. Once the soup begins to simmer, reduce the heat to low and allow to simmer on low, covered, for about 30 minutes.
Remove the thyme sprigs. Use an immersion blender or a blender to blend the soup. Blend until smooth. Adjust the seasoning by tasting the soup to see if it needs anything else. If the flavors aren’t there yet, add a little more salt. If it’s too thick, add a little water to thin it out. This is the most important step–be bold in making sure your soup is flavorful.
Transfer the soup to bowls and garnish with fresh thyme, pumpkin seeds, cashew nuts, or any other toppings you fancy. Serve immediately.