roasted acorn soup

★★★★★ 1 Review
LYoung85 avatar
By Tish Young
from Newmarket, ON

You can always substitute butternut squash for this or even pumpkin. I used acorn because it was on hand :)

★★★★★ 1 Review
serves 4-5
prep time 50 Min
cook time 1 Hr
method Stove Top

Ingredients For roasted acorn soup

  • 1-2
    acorn squash
  • 3 md
    celery stalks
  • 1 lg
    red bell pepper
  • 1/2 md
    yellow bell pepper
  • 2 lg
    carrots
  • 2 sm
    onions
  • 2 clove
    garlic
  • 4 c
    water
  • 4 md
    potatoes
  • 1
    chicken bouillon cube
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    all spice
  • 1/2 tsp
    ginger
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    poultry seasoning
  • 1/8 tsp
    cayenne pepper
  • 1/2 c
    milk, 2%
  • 2 Tbsp
    brown sugar
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How To Make roasted acorn soup

  • 1
    Preheat the oven to 375 degrees F.
  • 2
    Cut the squash, the peppers, celery, carrots, one of the garlic cloves and sprinkle with oil and butter. Place into a roasting pan with some water and a lid or aluminum foil.
  • 3
    In a large pot, pour in 4 cups of water with the bouillon cube. Add the potatoes, cut into quarters. Add the onions and poultry seasoning, and add the other clove, diced. Bring to a simmer.
  • 4
    After an hour or until the squash is soft in the centre, remove from the oven and add the vegetables except the squash, it needs to cool down.
  • 5
    At this point, add the all spice, nutmeg, cinnamon and ginger to the cooking broth. And simmer gently.
  • 6
    Once the squash is cool enough, scrap the flesh out and add to the soup. Add the milk and sugar. Stir to combine. Add the salt and pepper as well, and the cayenne pepper. Simmer again.
  • 7
    Get a blender or food processor out and carefully blend the hot soup. Keep it separate from the stock in the pot. Blend until just smooth, some chunks are perfectly fine. Add salt and pepper to taste. Reheat and serve.
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