Oh, let me tell you about my absolute favorite comfort food: honey roasted acorn squash soup! This soup is like a warm hug on a chilly day. The moment you take a spoonful, you’re greeted with this creamy texture that just glides across your palate, followed by the natural sweetness of roasted acorn squash and a hint of honey. I remember the first time I made it—my kitchen filled with such a heavenly aroma that even my neighbors came knocking! It’s a dish that brings people together, perfect for cozy dinners or a delightful lunch. Trust me, once you try it, you’ll be coming back for seconds (or thirds!).
Ingredients
Gather these simple yet essential ingredients to create your delicious honey roasted acorn squash soup. Here’s what you’ll need:
- 2 medium acorn squashes: Halved and seeds removed. These beauties are the star of the show!
- 2 tablespoons honey: Use your favorite variety for that natural sweetness that complements the squash.
- 2 tablespoons olive oil: This helps to roast the squash to perfection and adds a lovely flavor.
- 1 onion: Chopped finely to bring a sweet and savory depth to the soup.
- 2 cloves garlic: Minced for that aromatic kick that makes everything better.
- 4 cups vegetable broth: This is your base, so choose a good-quality broth for the best flavor.
- 1 teaspoon salt: Adjust to taste; it enhances all the flavors in your soup.
- 1/2 teaspoon black pepper: For a touch of warmth and spice.
- 1/2 teaspoon ground cinnamon: This adds a warm, cozy hint that pairs beautifully with the squash.
- 1/2 cup heavy cream: This is the magic ingredient that gives the soup its creamy texture.
How to Prepare *Honey Roasted Acorn Squash Soup*
Now, let’s dive into the magic of making this delightful soup! Trust me, it’s easier than you think, and the results are oh-so-rewarding.
Preheat and Roast the Squash
First things first, preheat your oven to 400°F (200°C). This is where the real flavor begins! Take those lovely acorn squash halves and brush them generously with olive oil and honey. You want every inch coated because that’s going to caramelize beautifully during roasting. Place the squash cut-side down on a baking sheet and pop them in the oven. Let them roast for about 30-40 minutes, or until they’re fork-tender. You’ll know they’re ready when they smell heavenly and have that lovely golden-brown color.
Sauté the Aromatics
While the squash is roasting, let’s get those aromatics going! In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, stirring them together. Sauté until the onion turns translucent and soft, which should take about 5-7 minutes. This step is crucial—don’t rush it! You want those flavors to meld beautifully before we move on.
Combine Ingredients for the Soup
Once your squash is roasted and cooled a bit, scoop out the flesh and add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, and sprinkle in the salt, black pepper, and ground cinnamon. Stir everything together and bring it to a gentle simmer. Let it bubble away for about 10 minutes, allowing all those flavors to combine. You’ll see how rich and inviting it starts to look!
Blend and Finish the Soup
Now comes the fun part! Carefully blend the mixture using an immersion blender or by transferring it to a countertop blender in batches (just be cautious with the hot liquid!). Blend until it’s perfectly smooth and creamy. Return the soup to the pot and stir in the heavy cream, heating it through for a couple of minutes. And voilà! Your honey roasted acorn squash soup is ready to be served warm, perhaps with a sprinkle of roasted pumpkin seeds on top for that perfect crunch. Enjoy every spoonful!
Why You’ll Love This Recipe
- Quick to prepare, making it perfect for busy weeknights.
- Healthy and packed with vitamins from acorn squash.
- Rich and creamy texture that feels indulgent yet comforting.
- Sweet and savory flavor profile that warms your soul.
- Perfect for chilly days, it’s like a cozy blanket in a bowl!
- Easy to customize with toppings like roasted seeds or croutons.
Tips for Success
To ensure your honey roasted acorn squash soup turns out fabulous every time, here are a few pro tips. First, don’t skip roasting the squash—it really enhances the flavor! If you want a bit more depth, try adding a pinch of nutmeg along with the cinnamon. Also, make sure to blend the soup until it’s silky smooth; this will give you that creamy texture we all love. Finally, adjust the honey to your taste—some like it sweeter, while others prefer a more savory profile. Don’t hesitate to experiment with toppings like a swirl of yogurt or fresh herbs for an extra pop!
Nutritional Information
This honey roasted acorn squash soup is not only delicious but also provides a lovely balance of nutrients. Each serving (1 cup) contains approximately 220 calories, with 12g of fat (6g saturated), 3g of protein, and 25g of carbohydrates. You’ll also get about 10g of sugar and 4g of fiber. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s a wholesome choice for a comforting meal!
FAQ Section
Can I make this soup ahead of time? Absolutely! This honey roasted acorn squash soup tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to three days.
What can I use instead of vegetable broth? If you don’t have vegetable broth on hand, chicken broth works just as well. You could even use water, but the flavor won’t be as rich.
Can I freeze leftover soup? Yes! Just let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months. Thaw overnight in the fridge before reheating.
How can I make this soup spicier? If you like a kick, add a pinch of cayenne pepper or some red pepper flakes while simmering. It’ll give a nice warmth without overpowering the sweetness!
What toppings do you recommend? I love topping my soup with roasted pumpkin seeds for crunch, but you could also try a dollop of sour cream or a sprinkle of fresh herbs like cilantro or parsley for added freshness.
Storage & Reheating Instructions
To store your delicious honey roasted acorn squash soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until warmed through, stirring occasionally. If it’s too thick, feel free to add a splash of vegetable broth or water to reach your desired consistency. Enjoy your cozy bowl of goodness!
Imprimer
Honey Roasted Acorn Squash Soup: 5 Reasons You’ll Love It
- Temps Total: 55 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A creamy and sweet soup made from roasted acorn squash and honey.
Ingrédients
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Brush acorn squash halves with olive oil and honey.
- Place squash cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, salt, pepper, and cinnamon.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in heavy cream and heat through.
- Serve warm.
Notes
- Adjust honey for desired sweetness.
- Top with roasted pumpkin seeds for crunch.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Soup
- Méthode: Baking and simmering
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 220
- Sucre: 10g
- De Sodium: 500mg
- La graisse: 12g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 25g
- La fibre: 4g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: honey roasted acorn squash soup
