Acorn Squash Soup Recipe

Ingredients

• 3 acorn squash
• 1/4 cup olive oil
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1/2 cup unsalted butter (, divided)
• 6 garlic cloves (, minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 teaspoon rubbed sage
• 1/4 teaspoon paprika
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/3 cup Parmesan (, grated)

Instructions

1. 1

   --- Instructions ---

2. 2

   Preheat oven to 350 degrees.

3. 3

   Cut each acorn squash in half and scrape out the seeds.

4. 4

   Coat the cut side of the pieces in olive oil, kosher salt and black pepper.

5. 5

   Place cut side down on the baking sheet.

6. 6

   Cook for 1 hour until squash has softened.

7. 7

   Cool: Remove from the oven, let cool 10 minutes.

8. 8

   Spoon the flesh out of the acorn squash and discard empty skins.

9. 9

   Heat: In a large dutch oven add 4 tablespoons butter and garlic on medium heat.

10. 10

    Cook until aromatic, stirring often, about 1 minute.

11. 11

    Stir: Add in salt, pepper, sage and paprika and stir well.

12. 12

    Add in the squash, chicken broth (vegetarian broth if desired) and worcestershire sauce.

13. 13

    Whisk well, then use an immersion blender until smooth.

14. 14

    Simmer: Bring to a simmer on medium heat and cook for 3-4 minutes.

15. 15

    Stir: Add in heavy cream, remaining butter and Parmesan cheese and stir well.

16. 16

    Cook for 2 minutes then serve.