The Pumpkin-Acorn Squash Soup from Southern Living Recipe
We are experiencing a beautiful autumn around here, with beautiful aspen trees that are golden yellow, birds flying in for dinner, and some snow on the mountaintops. Having made this soup to celebrate the fall season and, of course, the upcoming Halloween, I used real pumpkins and squash!
To make the pumpkin and squash, we had to scoop the seeds out, make the glaze, bake them, and then scoop out the pulp. In the end, it was much easier to scoop out the pumpkin, considering that it had separated from the outer peel during cooking. I am excited about this prep because it meant I would have roasted seeds to snack on later…one of my favorite fall recipes!
Over a couple of minutes I blended everything with a hand-blender. I didn’t pour it in batches into my standing blender…it was way simpler this way! My favorite part of this soup was its smooth, creamy texture and it was bursting with flavor, something I haven’t experienced with some other soups I have made in the past. The roasted pumpkin seeds got soggy during cooking so I skipped that option. Other than that, a delicious soup has been prepared and there is enough left for us for two more meals. A dinner party can have this recipe as well since it makes a bunch of soup. Here’s my squash soup:
An Acorn-Pumpkin Soup
There is enough for: 8 cups of soup or 8 servings.
Overall Time: 1 hour 55 minutes
The following ingredients are used:
- a medium pie pumpkin, which weighs about 3 1/2 pounds.
- 1 medium-sized (about 2 lbs.) acorn squash
- Butter, divided up into four tablespoons
- 2 teaspoons honey, divided
- Half a teaspoon of salt, divided
- Chopped 1 medium-sized sweet onion
- chopped fresh thyme, 4 teaspoons
- Four and a half cups of chicken broth
- Half-and-half, 1/4 cup
- A teaspoon of apple cider vinegar
- One eighth teaspoon of ground ginger
- One-eighth teaspoon of ground nutmeg
- Feel free to add fresh ground pepper to taste
The directions are as follows:
- Pre-heat the oven to 400°F. Slice pumpkins and squash lengthwise, cutting off the stems and bottom ends. Keep the seeds for later roasting. Place pumpkin and squash halves cut side up in a shallow pan lined with aluminum foil.
- Stir 1 Tbsp. of butter into 2 Tbsp. of hardened butter in a microwave-safe bowl for 25 seconds (covered with a paper towel to keep it from splattering) until smooth. Then add honey and 1/4 tsp. salt. Brush the pumpkin, squash and other cut surfaces with butter mixture.
- Scoop out pulp and discard shells after roasting pumpkin or squash for 45 minutes until tender. Let cool completely.
- Remove 1 tbsp. butter from the Dutch oven, and add onion to the butter. Saute 5 minutes until it is tender. Add thyme; sauté 1 minute.
- Turn heat up to medium-high, and bring pumpkin and squash pulp to a boil. Reduce heat to low, and simmer for 10 minutes. Cool 10 minutes after removing from heat.
- Reheat soup in a Dutch oven, batches at a time. Blend soup or process it in a food processor until smooth. Mix half-and-half with the rest of the ingredients and remaining 1/4 tsp. salt. Turn down the heat to medium and stir often until the mixture is heated through completely. Serve immediately.