Roasted Acorn Squash Soup With Rosemary and Garlic
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!
- Ready In:
- 2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
- 6 plump garlic cloves, smashed and roughly diced
- 1 1⁄2 cups diced onions (Vidalia is best)
- 3 tablespoons minced fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 3 cups pre-roasted acorn squash
- 3 cups broth (chicken or vegetable)
- 1 cup milk
- fresh ground pepper
- cubed gruyere cheese (to garnish)
- If you don't have any pre-roasted Thanksgiving leftovers --
- Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
- Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
- Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
- At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
- Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
- Gently mix all. If it is too thick add a little more milk and adjust seasonings.
- Allow this to gently simmer for about 5-8 minutes.
- Turn off the heat.
- Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
- Serve piping hot with little cubes of gruyere scattered over the top.
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