Butternut Squash Soup Served In An Acorn Squash
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Butternut Squash Soup in Roasted Acorn Squash
Makes: 10 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 10 minutes
Creamy butternut squash soup served inside roasted acorn squash makes the prettiest little fall presentation. I am sure you can tell by now but I LOVE using food as vessels for other foods! An acorn squash is by far the prettiest squash to serve this soup in because of it’s pretty little scallops. This Butternut Squash soup is so tasty and perfect for Fall. I like to finish each one with a sprinkle of pepitas for a little crunch and extra texture.
Ingredients
Butternut Squash Soup
3½ to 4 pounds whole butternut squash
Olive oil, for drizzling
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 Honeycrisp apple, peeled, cored, and chopped
6 cups chicken or vegetable broth
1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon fresh thyme leaves
1 cup heavy cream
1 to 2 tablespoons maple syrup, optional
For Serving
10 small acorn squash
½ to ¾ cup pepitas
Instructions
Roast the butternut squash. Preheat the oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a large baking sheet and drizzle the cut sides with olive oil. Roast for 40 to 50 minutes, until very tender and easily pierced with a fork. Let cool slightly, then scoop the flesh from the skin.
Cook the vegetables. Melt the butter with 1 tablespoon olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, until softened. Add the garlic and cook for another minute.
Simmer the soup. Add the roasted butternut squash, apple, broth, salt, black pepper, cinnamon, nutmeg, and thyme. Bring to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes, until the apple and carrots are completely tender.
Blend until smooth. Carefully blend the soup with an immersion blender until silky and smooth. You can also blend it in batches in a countertop blender.
Finish the soup. Stir in the heavy cream and maple syrup, if using. Taste and add more salt or pepper as needed. Keep warm over low heat until ready to serve.
Prepare the acorn squash bowls. Slice the tops off the acorn squash and scoop out the seeds. I leave the acorn squash raw so they stay sturdy and work as little individual serving bowls.
Serve. Place each acorn squash on a plate or shallow bowl and ladle the warm soup inside. Top generously with pepitas and serve right away.
Make ahead: The soup can be made ahead and gently reheated before serving. I like to prep the acorn squash closer to serving, then all you have to do is fill them with warm soup and add the pepitas.
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A Recipe by Madeline May
Butternut Squash Soup in Acorn Squash Bowls
Ingredients
Butternut Squash Soup
For Serving
Instructions
- Roast the butternut squash Preheat the oven to 400°F (205°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a large baking sheet and drizzle the cut sides with olive oil. Roast for 40 to 50 minutes, until the squash is very tender and easily pierced with a fork. Let cool slightly, then scoop the flesh from the skin.
- Start the soup Melt the butter with 1 tablespoon olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, until softened. Add the garlic and cook for another minute.
- Simmer Add the roasted butternut squash, apple, broth, salt, pepper, cinnamon, nutmeg, and thyme. Bring to a gentle boil, then reduce the heat and simmer for about 10 to 15 minutes, until the apple and carrots are very tender and all of the flavors have come together.
- Blend Carefully blend the soup until completely smooth using an immersion blender. You can also carefully blend the soup in batches using a countertop blender.
- Finish the soup Stir in the heavy cream and maple syrup, if using. Taste and adjust the salt and pepper as needed. Keep warm over low heat while you prepare the squash bowls.
- Prepare the acorn squash bowls Slice the tops off the acorn squash and scoop out the seeds. Leave the acorn squash raw so it stays sturdy enough to hold the warm soup.
- Fill and serve Place each acorn squash on a plate or shallow bowl and carefully ladle the warm butternut squash soup inside. Finish each bowl with a generous sprinkle of pepitas and serve immediately.
Make Ahead
The soup can be made ahead of time and gently reheated before serving. Prepare the acorn squash bowls closer to serving, then simply fill them with the warm soup.
Acorn Squash Bowls
The acorn squash does not need to be roasted. I use it simply as a pretty serving bowl. Its naturally scalloped edges make the cutest presentation, and keeping it raw helps it stay sturdy while holding the warm soup.
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