This soup is perfect for those cold fall nights. Roasting the acorn squash adds depth and brings out the nutty flavor. Fresh sage adds a distinctively warm autumnal flavor. Top the finished soup with crème fraiche, pumpkin seeds, and pomegranate seeds for additional texture and tangy flavor.
- Yields: Serves 4 to 6
- Difficulty: Easy
- 3 acorn squashes, about 1 pound each, cut in half and seeds removed
- 3 Tbs. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. chopped fresh sage, plus more for garnish
- Salt* and *pepper
- 3 to 4 cups chicken stock
- Pre-heat oven to 400°F. Line a baking sheet with tin foil.
- Brush the flesh side of the squash with 1 tablespoon of olive oil. Place acorn squash halves flesh side down onto baking sheet. Roast squash for 40 to 50 minute or until tender. Let cool slightly.
- In a medium sized Dutch oven or pot, warm remaining olive oil over medium heat. Add onion and cook for 4 to 6 minutes or until the onion is translucent. Add garlic and sage and a large pinch of salt and pepper and cook for another 30 seconds.
- Add onion mixture to the carafe of a blender. Carefully scoop out the flesh from the roasted acorn squash and add to the blender. With the blender running on low slowly stream in 3 cups of chicken stock. Check the soup’s consistency and add remaining cup of stock if desired. Taste the soup for salt and pepper and serve soup with a garnish of crème fraiche, pomegranate seeds, and pumpkin seeds.