Acorn squash soup with warm spices

Prep 25 min
Total 1 hour
Plus Serves: 6

Move over, pumpkin; acorn squash is the star of our new favourite soup! Roast ’em to create spectacular serving dishes and don’t forget to toast the seeds for a crunchy garnish.

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Ingredients

1 kg
acorn squash
2 tbsp
1/2 tsp
salt, divided
1
medium onion, chopped
2
garlic cloves, minced
1/2 tsp
1/2 tsp
1/4 tsp
1 cup
1/4 cup
35% cream
1 tbsp
1/2 cup
pepitas, optional
sour cream, optional

Instructions

  • PREHEAT oven to 350F. Peel squash. Cut in half and set seeds aside. Cut squash into 1-in. cubes. Squash should measure about 7 cups.
  • WASH and dry 1/3 cup squash seeds. Toss with 1 tsp oil and 1/8 tsp salt on a baking sheet. Toast seeds in centre of oven until dark golden, 13 to
    15 min. Transfer to a rack to cool.
  • HEAT a large pot over medium. Add remaining oil, then onion. Cook until onion softens, about 5 min. Add garlic, spices and remaining salt. Cook 1 min. Add cubed squash and cook
    2 more min. Add broth and water. Boil, then reduce heat to medium and gently boil, partially covered, until squash is very tender, 25 to 30 min.
  • PURÉE mixture in pot using a hand blender, or in a blender in batches. Stir in cream and lime juice. Ladle soup into bowls and garnish with toasted squash seeds, pepitas and sour cream.

Serving Tip: Slice 1/2 in. off bottoms of 6 squash so they sit flat. Cut off tops for lids. Scoop out seeds and enough squash to hold 1 cup of soup. Brush bowls and lids with oil and set on a baking sheet. Bake at 400F until just tender, about 25 min.

Nutrition

Calories 194
Protein 4 g
Carbohydrates 25 g
Fat 11 g
Fibre 4 g
Sodium 595 mg
Excellent source of Vitamin A
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Issue: October 2014

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Photo credit: Acorn squash soup with warm spices. Photo, Erik Putz.

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7 comments on “Acorn squash soup with warm spices

  1. Any non-dairy options one can use instead of cream? OR, use Greek yogurt instead of cream?

    Reply

  2. Interesting recipe – please tell me – if pepitas are toasted pumpkin seeds and pumpkin is a squash why are you differenciating between acorn squash seeds and pumpkin seeds – are they not the same??

    Reply

    • I would think that it is because there is less flesh in the squash seed than the pumpkin, as the squash is a smaller fruit, and I would think they would require less cooking time

      Reply

  3. This recipe is brilliant! I served it today for lunch for guests. It is exceptionally impressive, has fabulous flavours, is fun to make and serve and is just an overall “WOW”. Squash are plentiful and inexpensive now. I used butternut squash to make the soup portion. Easier to cut and work with and the difference is not discernible. For lunch, you need nothing else other than a cheese plate and, a substantial bread such as a no-knead fig and walnut bread. The soup and squash contained in the “bowl” are filling and satisfying. Highly recommended!

    Reply

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