Acorn Squash Soup
A comforting, dairy-free acorn squash soup delivers rich fall flavors from roasted squash, Honeycrisp apple, shallots, garlic, and ginger.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 425 F and line one large and one small baking sheet with parchment paper.
-
Brush 2 tablespoons olive oil on 3 halved, seeded acorn squash, season with 1/2 teaspoon pepper and 1/2 teaspoon salt, then bake cut-side down on the large sheet for 40 minutes until tender.
-
Toss 1 chopped Honeycrisp apple with 1 teaspoon olive oil, spread on the small sheet, and bake for 25-30 minutes until caramelized and tender.
-
Chop one shallot and thinly slice the remaining large shallot, setting both aside.
-
Heat 1/4 cup olive oil in a Dutch oven over medium-low. Fry the thinly sliced shallots for 5 minutes until crispy; remove with a slotted spoon to a paper towel, reserving the oil in the pot.
-
Once squash is tender, scoop out the flesh and discard skins.
-
Return the Dutch oven to medium heat; sauté chopped shallots, 3 chopped garlic cloves, and 1 1/2-inch chopped fresh ginger for 4 minutes until fragrant.
-
Add the scooped squash, roasted apple, 1/2 teaspoon salt, and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Carefully transfer the soup mixture to a blender, remove the lid's center cap, cover with a towel, and blend until smooth.
-
Return the soup to the Dutch oven; stir in 1 tablespoon apple cider vinegar and 1 1/2 teaspoons maple syrup.
-
Serve soup in bowls, garnished with reserved fried shallots.