Main courses

Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

Ingredients
  • 2 acorn squash, halved & seeded
  • 3 tblsp olive oil
  • 2 tblsp maple syrup
  • 2 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 1 small Granny Smith apple, peeled & chopped
  • 4 cups chicken broth, plus 1 cup for thinning
  • 1/4 tsp ground thyme
  • Pinch of nutmeg
  • Salt & fresh ground pepper
  • 1 tblsp fresh lemon juice
  • Diced apple & fresh chives for garnish
Servings
4 portions
Method
  1. Preheat oven to 400° F.
  2. Brush cut side of squash with maple syrup, and place cut-side down on a baking sheet lightly coated with 1 tablespoon of the olive oil. Bake 45 minutes, or until tender. Allow to cool, then scrape out the squash flesh and set aside.
  3. In a 4-quart sauce pan, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic, onion, carrot and apple. Cook for 5 minutes, then reduce heat to low and cover. Simmer, stirring occasionally, for 30 minutes or until vegetables are soft. Add the cooked squash, broth, thyme, and nutmeg. Simmer for 20 minutes. Allow to cool.
  4. Once mixture has cooled, blend (in two batches) in food processor or blender until smooth. Reheat soup and season to taste with salt and fresh ground pepper. Stir in fresh lemon juice and add more broth if soup is too thick. Garnish with apple and chives.