I recently roasted acorn squash. I served about half of one of the squash as is. It was delicious! Then I made this soup with the rest. The flavors of Pamesan and garlic made this soup superb. This roasted acorn squash soup is truly scrumptious with all its creamy goodness.
A truly delicious fall soup that is healthy for you, too! it may be made without dairy and barely contains any fat. Roasting the squash provides plenty of flavor. However, if you are dairy tolerant, roast them with a bit of Parmesan. It's perfect for a make ahead soup, especially during the holidays.
Ingredients:
- 1 1/2 recipes Gluten Free Roasted Garlic Parmesan Acorn Squash
- 1 Tablespoon olive oil (I used light in flavor)
- 1 medium to large yellow onion, chopped
- 1 large garlic cloves, minced or grated
- 4 - 5 cups gluten free chicken broth* (Better Than Bullion, O Organic, etc.) (or vegetable broth for vegetarian/vegan)
- 1/4 teaspoon ground pepper
Instructions:
- Roast two acorns according to the instructions in the above recipe and use about 4 1/2 pounds in this soup, about 3/4 of the recipe. I serve about half of squash roasted and use the rest for soup.
- Add the oil to a large, heavy pot and heat over medium heat.
- Add onion and saute over low heat until tender, about 7 minutes.
- Add garlic and stir. Saute for about 30 seconds.
- Add squash and mash down a bit.
- Add broth and pepper and cook over low heat for about 30 minutes, mashing the pieces using the back of a wooden spoon.
- Puree using a handheld immersion blender or allow to cool and puree in batches using a countertop blender.
- Serve garnished with fresh herbs, sour cream, and/or gluten free bacon bits (Hormel or homemade using Hormel Black Label or Applegate). If desired, add some Schar's GlutenFree Bread Sticks.
Tips
Variation:
You can make it richer with a splash of cream, if desired.
*Many broths contain soy. If you are allergic to soy, make sure you use a soy-free broth or make your own.