The leaves outside are changing colors.
There are actually trees here! I mean real trees.
And grass!
Not the type of grass and trees that require scheduled watering from a drip and sprinkler system. But actual trees and grass that can thrive on their own.
The weather is chilly.
Ok, it’s down right freezing compared to the inferno that we are used to.
The only thing I want to do is curl up with a blanket and a good book.
It also makes me crave soup.
Warm your body and feed your senses kinda soup.
This soup does it all.
It’s like Autumn in a bowl.
This does require a little more work than just pulling out your can opener, slopping stuff in a bowl and turning on your microwave.
But I promise, it’s soo worth it!
I was battling with the sun while I was making this {and I have a cheap camera}, so please excuse the lack of totally awesome and mind blowing photography.
To start off, we are going to roast on of my favorite squashes- Acorn Squash!
Cut it in half, remove the seeds, drizzle with olive oil, salt and pepper, and place it cut side down in a baking dish. Cover with foil and roast in a 400 degree oven for 30-40 minutes until tender.
Meanwhile, in a large pan heat up some oil and saute 3 cloves of garlic, and 2 chopped green onions till fragrant and tender.
Add 1 tsp salt, 1 tsp ground sage, and 1/2 tsp dried thyme leaves.
Quickly stir it together then add 4 cups of chicken broth.
Bring to a boil then reduce heat, cover and let simmer for 10 minutes.
Once the acorn squash is done pull it off and let it cool. Then remove the skin and give it a coarse chop.
Crack open two cans of pumpkin.
Add the squash and the pumpkin to the large pan, stir and cover.
Let simmer for another 10 minutes.
Next we have to blend the soup. If you have an immersion blender you can use that. If not, carefully pour the soup by batches into a blender or food processor and puree until smooth.
Return the soup back to the pan. Add freshly ground black pepper to taste.
Finally, add 1 cup of cream. {I’m bad… I know}
*To make this a healthier soup, you can add 1 cup of chicken broth
in place of the cream.
Stir together until it’s nice and combined.
Top with a dollop of sour cream and some roasted pumpkin kernels.
It’s like Fall in your mouth.
Only it’s ten times better.
Creamy Roasted Acorn & Pumpkin Soup
Ingredients
- 4 tbsp olive oil
- 3 cloves garlic
- 2 green onions
- 1 tsp salt
- 1 tsp ground sage
- 1/2 tsp thyme leaves
- 4 cups chicken broth
- 1 acorn squash
- 2 pumpkin puree
- 1 cup heavy cream
- black pepper
- sour cream
- pumpkin kernels
Instructions
- Preheat oven to 400 degrees F.
- Cut Acorn Squash in half and remove seeds. Drizzle cut side with olive oil and salt and pepper. Place cut side down in baking dish and cover with tin foil. Roast for 30-40 minutes until tender.
- Meanwhile in a large pan heat remaining 2 tbsp of olive oil. Saute garlic and onions for 5 minutes or until fragrant and tender. Stir in salt, sage, and thyme. Add chicken broth, stir together and bring to a boil. Reduce heat, cover and simmer 10 minutes.
- Remove skin from squash and coarsely chop. Add squash and pumpkin to soup stir, cover and simmer on low for another 10 minutes. Use immersion blender to blend soup until creamy. Or blend in batches with a blender or food processor. Return to soup to pan. Add freshly ground black pepper to taste.
- Add 1 cup of heavy cream. *(to make a healthier soup you can add 1 cup broth in place of cream). Stir until evenly combined. Serve with a dollop of sour cream and roasted pumpkin kernels.
Nutrition
