Acorn Squash Soup
By: McCormick Kitchens
Made With:
There's nothing quite like acorn squash soup. Naturally sweet acorn squash roasted to perfection and blended into a smooth puree. Top with savory, perfectly seasoned croutons and a hint of smoky bacon to make it not only a great meal, but comfort in every bowl.
There's nothing quite like acorn squash soup. Naturally sweet acorn squash roasted to perfection and blended into a smooth puree. Top with savory, perfectly seasoned croutons and a hint of smoky bacon to make it not only a great meal, but comfort in every bowl.
Key products
Instructions
- For the Soup, preheat oven to 400°F. Line large shallow baking pan with parchment paper. Cut squash in half lengthwise and scoop out seeds. Drizzle squash halves with olive oil and sprinkle evenly with 1/2 teaspoon of the salt. Place cut side down on prepared pan.
- Roast 35 to 45 minutes, or until squash is fork-tender. Remove from oven and set aside to cool slightly.
- Meanwhile, for the Croutons, mix all ingredients in large bowl, tossing to coat bread cubes evenly. Spread on separate shallow parchment-lined baking pan.
- Bake 15 to 20 minutes, stirring every 5 minutes. Set aside until ready to serve.
- When squash is cool enough to handle, scoop soft flesh from skin (discard skin); set aside. Melt butter in large saucepot or Dutch oven on medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, 6 to 8 minutes, or until softened. Stir in remaining 2 teaspoons salt and seasonings. Add squash and broth to pot. Simmer 20 minutes, stirring occasionally,
- Puree soup using an immersion blender until smooth. Stir in maple syrup and cider vinegar. Ladle into bowls and top with croutons, bacon and a drizzle of cream, if desired, to serve.
