Acorn Squash Soup Recipe
Blended until silky, dressed up with pomegranate and a swirl of coconut milk, this soup looks like it came from a restaurant that takes reservations. It came from your stovetop and a can of beans, but shhhhh- we don't have to tell anyone that part.
Servings: 14 Cups
Calories: 182kcal
Cost: $8
Ingredients
- 2 tablespoons olive oil
- 2 cups onion diced
- 2 cups celery diced
- 1 cup carrots diced
- 3 lbs. acorn squash peeled, seeded & diced
- 1 tablespoon ginger grated
- 5 cloves garlic peeled
- 12 sage leaves
- 2 teaspoons poultry seasoning
- 2 teaspoons cinnamon
- ¼ teaspoon black pepper
- 15 oz. canned white beans drained and rinsed
- ½ cup maple syrup
- 6 cups unsalted vegetable stock or water
- 2 ½ teaspoon salt or to taste
Option To Garnish:
- 1 cup full-fat coconut milk
- 2 tablespoons pomegranate molasses
- ⅓ cups pomegranate seeds
- 12 sage leaves
- ½ teaspoons nutmeg
Instructions
- Heat the olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, add the onion, celery, and carrots and sauté for 8 minutes, until the vegetables begin to soften.
- Add the acorn squash, ginger, garlic, sage, poultry seasoning, cinnamon, and black pepper. Cook for 2 minutes, stirring frequently to bloom the seasonings in the hot oil.
- Add the white beans, maple syrup, and vegetable stock. Bring to a boil over high heat, then reduce to a simmer over medium-low heat. Cover and cook for 25 minutes, or until the squash is completely tender.
- Remove the pot from the heat. Using an immersion blender, or transferring in batches to a high-speed blender, blend the soup until smooth.
- Season with salt to taste. If the soup is too thick, add additional vegetable stock or water until it reaches your preferred thickness.
- Portion into soup bowls and drizzle with the coconut milk, pomegranate molasses, and top with pomegranate seeds, sage leaves, and a dusting of nutmeg.
Notes
🌪️ Blend It Like Beckham
Push past the point where it looks smooth if you want that silky, restaurant-quality texture. A high-speed blender, mine is a Blendtec and it never lets me down, gets you there fastest, but an immersion blender does the job just fine too.
💧 Thick or Thin, Your Call
Squash varies a lot in water content, so your soup could turn out thicker or thinner than expected. Add stock or water a little at a time until it lands exactly where you want it.
Nutrition
Calories: 182kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 447mg | Potassium: 657mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1958IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 2mg