A creamy and flavourful roasted acorn squash soup, perfect for warming up on cold days.
Prep
20 min
Cook
50 min
Total
70 min
Servings
6
Difficulty
Easy
Instructions
Prepare the Squash
Preheat your oven to 400°F (200°C). Place the halved acorn squash on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
Pro tip: Line the baking sheet with parchment paper for easy cleanup.
Roast the Squash
Roast in the oven for 40-45 minutes, or until the flesh is tender and caramelized. Allow to cool slightly.
Pro tip: Check for doneness by piercing the squash with a fork; it should be very soft.
Sauté Aromatics
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent. Add the minced garlic and cook for another minute.
Pro tip: Stir frequently to prevent the garlic from burning.
Add Squash and Broth
Scoop the roasted squash flesh into the pot. Pour in the vegetable broth and bring to a simmer.
Pro tip: Use a spoon to easily scoop out the squash flesh.
Blend the Soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
Pro tip: Be cautious when blending hot liquids; let cool slightly if necessary.
Season and Serve
Stir in salt, pepper, and cream (if using). Taste and adjust seasoning. Serve hot.
Pro tip: For a richer flavour, add more cream or a pinch of nutmeg.
Tips & Tricks
- Choose an acorn squash with a deep green colour and firm texture for best results.
- Roast the squash until caramelized for enhanced sweetness.
- Use a blender for a smooth, velvety texture.
- Adjust seasoning to taste after blending to suit your preference.
Frequently Asked Questions
How do you make potage courge poivree?
Roast acorn squash, sauté onions and garlic, combine with broth, blend until smooth, and season.
Can I use a different type of squash?
Yes, butternut squash or pumpkin can be used as a substitute for acorn squash.
How can I store leftover soup?
Store the soup in an airtight container in the refrigerator for up to 4 days.
Can I make this soup ahead of time?
Yes, you can make the soup a day or two in advance and reheat it gently on the stove before serving.
What if my soup is too thick?
If the soup is too thick, add additional vegetable broth or water until the desired consistency is reached.
Serving Suggestions
Nutrition per serving
150
Calories
3g
Protein
7g
Fat
22g
Carbs
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