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–+ servings
autumn soup thyme leeks carrots

Acorn Squash Soup

As the weather starts to have a chill in the air, this soup is perfect for the first harvest of Acorn Squash!
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6

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!
Keyword autumn, fall, nutritious, seasonal, warming
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