As September becomes a distant memory and the summer heat fades away, I am excited to welcome autumn with open arms. The first chilly evening breeze signals that winter is just around the corner! As one of my favorite season change foods- soup has always made an appearance on our menu at home as well; it’s so warm & comforting when you’re feeling under the weather or simply looking for something light yet filling (and delicious). There are few things more satisfying than the warmth and slightly sweet flavor of acorn squash from my favorite CSA
Acorn squash is a type of winter squash that has a deep green or orange skin and a sweet, nutty flavor. It is named for its acorn-shaped appearance and is part of the same family as pumpkin, zucchini, and cucumber. Acorn squash can be roasted, baked, or steamed, and is often used in soups and stews. It is a good source of vitamins A, C, and B, as well as fiber and potassium. Acorn squash is in season from September to November.
I chose this recipe for a few reasons- firstly because it is the perfect balance of sweet & savory (two of my favorite flavors), and secondly because it makes use of some amazing seasonal produce. If you’re not familiar with CSAs, they are Community Supported Agriculture programs where members pay upfront for a share of the season’s harvest. This helps farmers by giving them much-needed financial stability, and in return, members get access to fresh, local produce that is often unavailable at supermarkets. I love my CSA because not only do I get to try new fruits & vegetables that I wouldn’t normally buy, but I also feel good knowing that I’m supporting my local farmers.
This soup is the perfect example of how simple ingredients can come together to create something truly special. The roasted acorn squash and carrots give the soup a lovely sweetness, while the sage & thyme add a beautiful depth of flavor. I like to garnish my soup with a bit of crumbled goat cheese and a drizzle of olive oil, but you can certainly top yours with whatever you like. I hope you enjoy this soup as much as I do!
So there you have it- my delicious acorn squash soup recipe! I hope you’ll give it a try this autumn and let me know how you like it.
Acorn Squash Soup
Equipment
Ingredients
- 1 med Acorn Squash (or two small ones)
- 2 tbsp Olive Oil Extra Virgin
- 1 Leek green and white parts
- 3 stalks Celery diced
- 2 Carrots diced
- 4 cups Chicken Stock (I use low sodium)
- 5 sprigs Fresh Thyme bundled together with kitchen twine
Instructions
- Wrap acorn squash in foil and bake in a 400° oven for 45 minutes or until soft
- While the squash is baking, dice leeks, celery, carrot and sauté in olive oil in the Dutch oven for 10 minutes on medium heat.
- Add the chicken broth and thyme to the Dutch oven and bring everything to a simmer
- When acorn squash has cook and cooled just a bit, cut in half, scoop out the seed, and then peel (or you can sometimes scoop out the squash too)
- Add to the Dutch oven and return to simmer. Letting all the flavors meld for 15 minutes.
- Remove the thyme bundle and roughly mash the soup and vegetables. This is a rough mash and not pureed for a more rustic soup.
- If the consistency is too thick add more chicken broth or water to thin it down. You could also add coconut milk if you want some creaminess, but I like it a little less heavy.
- Garnish with a few sprigs of thyme and add some fresh crusty bread and you have the start to an amazing fall!