This creamy acorn squash soup has become one of my favorites in the house as it screams fall! Warm notes of brown sugar and nutmeg, mixed with the brightness of ginger and honey will warm the belly and create that atmosphere of homeyness.
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on holiday appetizers.
Hi everyone! Aminah from @cookingszn_ here.
When I think of fall and winter, I think of all the warm food that will fill my belly. All of the incredible soups and stews come to mind. I enjoy soups during the holiday season as they’re a great opener to dinner, a great midday snack, and something quick and easy to whip up for a large group of people.
This recipe has become one of my favorites in the house as it screams fall! Warm notes of brown sugar and nutmeg, mixed with the brightness of ginger and honey will warm the belly and create that atmosphere of homeyness.
This soup is extremely easy and simple to make. It also allows so much room to make your own. This soup is not limited to acorn squash; butternut, pumpkin, honeynut, calabaza, and many more are great substitutes and will slightly vary in flavor. I enjoy including recipes that will be inclusive to vegans and this recipe does a great job catering to everyone.
I hope this fills your mind, belly, and soul.
Can I use a pressure cooker?
A pressure cooker is a foolproof way to bring a soup together in a short amount of time. I would recommend tossing all ingredients together with some broth or stock and blending together afterward.
Can I use water instead of broth?
ABSOLUTELY! I know it’s not common to always have broth or stock on hand. When using water, be sure to use a small amount at a time and check to see if added salt or other seasonings are needed.
- 2 acorn squash
- 2 tablespoons of brown sugar
- Olive oil
- 1 shallot
- 2-3 cloves garlic
- 2-3 tablespoons honey
- ½ tsp nutmeg
- 1 tsp cayenne (optional)
- 1 inch ginger (optional)
- 1/3 cup Milk
- Stock or water
- Preheat the oven to 400 degrees
- Cut the acorn squash into thirds. Place into a sheet pan drizzling olive oil over each squash along with the brown sugar. Cook for 45 minutes or until the fork easily goes through.
- Dice shallot and mince the garlic. Saute in a pan until onions are translucent.
- To the blender add in the cooked squash, shallot, garlic, honey, cayenne, nutmeg, salt, ginger, and milk. Blend until fully combined.
- Add the mixture into the pot adding in water or stock until achieving the consistency you would like
I enjoy when the squash is extra roasty. It gives a depth of flavor to the soup, so don’t be afraid to throw it on the grill or roast it longer.
Don’t forget to follow @cookingszn_ and head to my Youtube for more recipes to feed your mind, belly, and soul.
Tune in tomorrow for our next submission in our casserole recipe roundup hosted by @asiliglamcooks and friends.
P.S. Check out my last recipe here.