Description
Velvety Sage Acorn Squash Soup brings creamy comfort to your table. Discover my personal recipe for this deeply flavorful autumn classic, perfect for any night.
Ingredients
Scale
- Base Ingredients:
- 2 medium acorn squash (about 2–2.5 lbs each)
- 1 tbsp olive oil, plus more for roasting
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- Flavor Boosters:
- 1/4 cup fresh sage leaves, chopped (plus more for garnish)
- 1/4 tsp ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- Creamy Finish:
- 1/2 cup heavy cream
- Optional Garnish:
- Toasted pumpkin seeds
- Extra fresh sage leaves
- Drizzle of chili oil
Instructions
- Roast the Squash:: First things first, get those acorn squashes ready. Halve them, scoop out the seeds (a spoon works wonders here), then brush the cut sides with a little olive oil. Place them cut-side down on a baking sheet. Pop ’em into a hot oven, around 400°F (200°C), for about 30-40 minutes. You’re looking for fork-tender, with some lovely caramelization around the edges. Oh, and this is where I always forget to salt the squash before roasting, don’t be like me! The smell filling your kitchen right now? That’s the start of something truly delicious.
- Sauté the Aromatics:: While the squash is doing its thing, grab a big pot or Dutch oven. Drizzle in a bit more olive oil over medium heat. Toss in your chopped yellow onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and sweet-smelling. Then, add your minced garlic and chopped fresh sage. Let that cook for just a minute or two more, until fragrant. Honestly, the smell of sage and garlic together is just heavenly; it’s the heart of our Velvety Sage Acorn Squash Soup. Don’t let the garlic burn, though – I’ve done that, and it’s a bitter mistake!
- Simmer Time:: Once your squash is roasted and cool enough to handle (careful, it’s hot!), scoop out all that tender flesh. Add it to your pot with the sautéed aromatics. Pour in the vegetable broth and give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it hang out for about 10-15 minutes. This little simmer allows all those flavors to really meld together, creating a beautiful base for our Velvety Sage Acorn Squash Soup. It’s a quiet moment, a little patience that pays off big time!
- Blend to Velvety Perfection:: Now for the fun (and potentially messy) part! Carefully, *carefully*, transfer the hot soup mixture to a blender, or use an immersion blender directly in the pot. If using a regular blender, work in batches, filling it only halfway and leaving the vent open (cover with a kitchen towel to prevent splatters!). Blend until it’s completely smooth and, well, velvety! I once filled my blender too full, and let’s just say my ceiling needed a wipe-down. Learn from my oops moments, friends!
- The Creamy Finish:: Once your Velvety Sage Acorn Squash Soup is smooth, pour it back into the pot if you used a regular blender. Stir in the heavy cream and that tiny pinch of nutmeg. Warm it through gently, but don’t let it boil after adding the cream – we don’t want any separation, hon. This step transforms the soup, giving it that luxurious texture and rich mouthfeel. It’s what makes it so utterly comforting, a true creamy finish.
- Season and Serve:: Give your Velvety Sage Acorn Squash Soup a taste test. This is *your* soup, so adjust the salt and pepper until it sings to you. Sometimes it needs a little more, sometimes it’s just right. Ladle it into bowls, maybe a swirl of extra cream, a few fresh sage leaves, or some crunchy croutons if you’re feeling fancy. The aroma should be incredible right now—sweet, savory, and so inviting. Enjoy this warm, delicious creation!