A heart warming and savory acorn squash soup made from acorn squash and a variety of spices. The essence of chipotle peppers permeates throughout the dish.
If you have been following our blog, you probably already know we have little experience working with squashes. Recently, we posted a recipe for butternut squash. What you may not know, is on the same day we prepared the butternut squash dish, we also made this smoky acorn squash soup.
Kim had total creative control of this offering, and she did not disappoint. This soup recipe was adapted from another blog, Cookie and Kate’s Spicy Squash Soup. My wife spent a lot of time on this soup and we are both very proud of what she accomplished. Our smoky acorn squash soup has multiple layers of flavor.
As always, the acorn squash provides an earthy tone, while the chipotle paste and cumin add a nice smoky kick to the dish. It’s simple to make and doesn’t require you to stand in the kitchen all day. Furthermore, nothing is better on a cold winter day than a warm bowl of soup.
- First step is to cut the acorn squash in half and clean out the seeds with a spoon.
- Afterward, drizzle the meat of squash with a bit of olive oil and place it flesh side down on a sheet pan.
- Bake it for 40 to 45 minutes in a 375-degree Fahrenheit oven.
- Once the squash has finished cooking and has cooled a little, take a spoon and scoop out all of the flesh and put it in a bowl. Set the squash aside for later.
- Next, heat the olive oil in a large stock pot on medium heat on the stovetop. As the oil begins to heat, add the onion and cook it until it is soft. Then, add the garlic and let it cook for 1 additional minute.
- With the garlic and onion cooked, add the squash, pumpkin, salt, chipotle paste, cumin, oregano, coriander, and turmeric. Stir in the ingredients and then let the mixture simmer for 3 to 5 minutes. When the mixture has had a few minutes to cook, then add the vegetable broth and continue to let the soup cook for another 7 to 10 minutes or until the squash is thoroughly cooked.
- Last, using an immersion blender, completely blend the concoction down into a smooth and creamy soup. Alternatively, let the soup cool and use a conventional blender to blend the soup. When heated and ready to serve, top the soup with seeds, nuts, or even an olive oil drizzle.
- 1 large acorn squash (halved and seeds scooped out)
- 2 tablespoons olive oil
- 1/4 cup onion
- 2 cloves garlic (pressed or minced)
- 1 cup canned pumpkin purée
- 2 teaspoon salt plus more to taste
- 1/2 teaspoons chipotle paste or more to taste
- 1/4 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground coriander
- 1/4 teaspoon turmeric
- 3 cups vegetable broth or water plus more to thin it out
Cut acorn squash in half and clean out the insides. Drizzle with oil and place flesh side down on a baking sheet. Bake for 40-45 minutes in a 375 degree oven.
Allow the squash to cool, then scoop out the flesh. Place in a bowl and set aside.
Heat olive oil in a large stock pot over medium heat. Add the onion and cook until soft. Add the garlic and cook another minute.
Add the squash, pumpkin, salt, chipotle paste, cumin, oregano, coriander, and turmeric. Stir to combine and cook for an additional 3-5 minutes.
Add vegetable broth and cook for 7-10 minutes or until the squash is soft and cooked completely through.
Use an immersion blender to blend the soup right in the pot, or let the soup cool and place it in a conventional blender.
Top with your favorite nuts or seeds, paprika, or olive oil.