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Roasted Acorn Squash Soup with Homemade Croutons Recipe

Roasted Acorn Squash Soup with Homemade Croutons Recipe
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★★★★★

5.3 from 27 reviews

This Roasted Acorn Squash Soup with Homemade Croutons is a comforting, flavorful blend of caramelized acorn squash, aromatic spices, and savory vegetable broth, perfect for a cozy meal. The soup is naturally vegan (unless topped with parmesan) and offers a delicious balance of sweetness and smokiness from the chipotle and cinnamon.

Ingredients

Scale

Squash and Toppings

  • 1 large acorn squash
  • 1 tablespoon olive oil (for brushing)
  • Optional: 1/4 cup parmesan cheese
  • Homemade croutons (as desired)

Soup Base

  • 1 tablespoon olive oil
  • 3 cups vegetable broth
  • 1 diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle powder
  • 1/8 teaspoon ground ginger

Instructions

  1. Preheat the Oven: Preheat your oven to 375º F to prepare for roasting the acorn squash.
  2. Prepare the Squash: Slice the acorn squash in half lengthwise and scoop out the seeds to create hollow halves ready for roasting.
  3. Oil and Season: Brush each squash half with 1 tablespoon of olive oil and sprinkle a tiny pinch of salt over them to enhance caramelization and flavor.
  4. Roast the Squash: Place the squash halves face up on a baking sheet and roast for about 30 minutes, until the tops are nicely caramelized and tender.
  5. Sauté Aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.
  6. Add Squash and Broth: Scoop out the roasted squash pulp from the skins and add it to the pot. Pour in the vegetable broth and add the ground cinnamon, salt, chipotle powder, and ground ginger.
  7. Simmer the Soup: Cover the pot and bring the mixture to a boil. Let it boil for 5 minutes, then reduce the heat to low and simmer for an additional 10 minutes to blend the flavors.
  8. Blend the Soup: Use an immersion blender (or transfer to a regular blender) to puree the mixture until smooth and creamy.
  9. Add Cheese: If you’re not keeping the soup vegan, stir in the optional parmesan cheese until melted and incorporated.
  10. Serve: Ladle the soup into bowls and top with your homemade croutons for added crunch and flavor. Enjoy warm!

Notes

  • For a spicier kick, increase the ground chipotle powder to taste.
  • You can substitute vegetable broth with chicken broth if not vegan.
  • If blending a hot soup in a regular blender, let it cool slightly and blend in batches to avoid splattering.
  • Homemade croutons can be made by toasting cubed bread with olive oil, garlic powder, and herbs in the oven.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
  • Add a splash of cream or coconut milk to make the soup richer if desired.

Nutrition

Keywords: acorn squash soup, roasted squash soup, vegan soup, homemade croutons, fall soup, healthy soup, roasted vegetable soup, dairy-free soup

Find it online: https://cheframiflavor.com/roasted-acorn-squash-soup-with-homemade-croutons-recipe/