This is a guest post from Renee Kohley of Raising Generation Nourished.
It’s easy to roast acorn squash soup for a quick dinner. Learn how to make acorn soup with this maple acorn soup recipe.
Acorn squash is one of my favorite fall veggies.
I am actually a sucker for all things squash in the fall, but the sweet flavor and buttery texture of acorn squash gets me every time. It is simple to work with (i.e. you won’t break your knife trying to cut it!), and doesn’t require a lot of prep or secret ingredients to make it taste incredible.
How to Make Acorn Soup
Get out to your local farmer’s markets this weekend and have the kids pick out a few acorn squash to help you make some soup.
Get around the computer before you head out and show them the different kinds of squash. See how many different kinds they can find while you browse the market. Every time I make my girls a part of what I’m doing in the kitchen, they are 100% more excited about eating it!
Looking for more soup recipes? You won’t want to miss the eBook Winter Soups, a compilation from over 50 real food bloggers. I truly enjoy having this book in my collection for all the great new ideas. Check it out here.
This is definitely one you will want to try out with the kids! Not only is the taste super kid friendly, but you will be getting sickie bug-fighting bone broth in them quite easily!
Maple Roasted Acorn Squash Soup RecipePrint
This batch makes about 3 quarts of soup and it stores beautifully in the freezer. You can stock up while squash is super cheap in fall, and use the soup for a quick school lunch thermos addition.
- 3 acorn squash, halved and seeded
- Butter enough to coat the squash halves
- 1/4 c. pure maple syrup
- 1/4 c. butter or coconut oil (use the code STEWARDSHIP for 10% off at that site!) to cook in
- 2 medium onions, coarsely chopped
- 2 carrots, coarsely chopped
- 5 cloves of garlic, coarsely chopped
- 1 quart chicken bone broth
- Sea salt/pepper to taste
- 1 c. whole raw milk or cream
- Place the squash flesh side UP on a baking sheet. Spread butter over the flesh, sprinkle and pepper, and divide the maple syrup between the halved squashes – just pour it right into the middle of the squash.
- Bake the squash at 350 degrees for 1 hour and 15 minutes. Set aside to cool while you start the rest of the soup.
- In a large soup pot, sauté the onion and carrot in the butter with a big pinch of sea salt to bring out their juices and sweeten the veg. Let them go on medium heat for about 15 minutes.
- Add the garlic and cook for a minute.
- Add the scooped out squash and bone broth and bring to a boil. Reduce to a simmer for 15 minutes.
- Puree thoroughly with an immersion blender or regular blender.
- Stir in the milk and then sea salt and pepper to taste.