As the leaves begin to turn and the air grows crisp, there's nothing quite like a warm bowl of "Creamy Fall Soup in Acorn Squash Bowls" to embrace the flavors of the season. This delightful recipe not only satisfies your taste buds but also serves as a stunning centerpiece for your autumn gatherings. Imagine indulging in a velvety soup, rich with the essence of roasted acorn squash, while enjoying the cozy ambiance of fall. Ready to impress your family and friends with this unique dish? Dive into this recipe that combines comfort and creativity in every bite!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully slice the acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- Brush the inside of the squash halves with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Remove from oven and set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add chopped onions and sauté until translucent and soft, about 5 minutes.
- Add minced garlic and cook for an additional minute, stirring to prevent burning.
- Pour in the vegetable broth and add thyme. Bring the mixture to a gentle simmer.
- Scoop out the roasted squash flesh from one squash and add it to the pot, stirring to combine.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender and blend until creamy.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to meld the flavors.
- Ladle the creamy soup into the remaining roasted squash halves, creating edible soup bowls.
- Garnish with additional thyme or a drizzle of cream if desired, and serve immediately while hot.
Tips
- Choose the Right Squash: Look for acorn squash that are firm and heavy for their size, with a deep green color. This ensures the best flavor and texture for your soup bowls.
- Roasting for Flavor: Don't skip the roasting step! This enhances the natural sweetness of the squash, giving your soup a richer taste. Make sure to roast until the flesh is tender.
- Sautéing Aromatics: Take your time sautéing the onions and garlic until they're soft and fragrant. This step builds a solid flavor base for your soup.
- Blending Options: If you don’t have an immersion blender, a regular blender works just fine. Just be cautious when blending hot liquids; allow the soup to cool slightly before blending to avoid splatters.
- Adjusting Consistency: If you prefer a thicker soup, use less broth; for a thinner consistency, add more. Adjust to your personal preference!
- Garnishing: Elevate your presentation by garnishing with fresh thyme or a swirl of heavy cream. It adds a beautiful touch and enhances the flavor.
- Serving Suggestions: Pair your soup with a crusty bread or a light salad for a complete meal that’s perfect for chilly evenings.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 5g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 90mg
