Acorn Squash Soup
By: McCormick Kitchens
Made With:
Cozy up to fall flavors with this velvety Acorn Squash Soup, seasoned with warm McCormick spices like thyme, nutmeg, and black pepper for depth. Blended until silky smooth and finished with a swirl of cream and hearty croutons, it’s comfort in a bowl—no sweater required.
Cozy up to fall flavors with this velvety Acorn Squash Soup, seasoned with warm McCormick spices like thyme, nutmeg, and black pepper for depth. Blended until silky smooth and finished with a swirl of cream and hearty croutons, it’s comfort in a bowl—no sweater required.
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.
