Description
This comforting Fall Soup is a creamy blend of roasted acorn squash, apples, onions, and garlic, enhanced with Chinese five spice and fresh sage. Perfect for cozy autumn evenings, it combines sweet and savory flavors in a smooth, warming bowl that’s easy to prepare and wonderfully nutritious.
Ingredients
Scale
Main Ingredients
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional: 2 tablespoons heavy cream
Instructions
- Preheat Oven: Heat the oven to 375 degrees F to prepare for roasting the squash and vegetables evenly.
- Prepare Squash: Cut the acorn squash in half, scoop out the seeds and stringy bits, and then quarter the squash for roasting.
- Arrange on Baking Sheet: Place the squash pieces on a parchment-lined baking sheet and brush them with olive oil. Sprinkle with Chinese five spice powder and half of the sea salt. Add the halved onion, halved garlic, and quartered apple to the sheet.
- Roast Vegetables: Roast for 50 to 60 minutes or until the squash is caramelized and tender, easily pierced with a fork.
- Cool and Remove Flesh: Let the squash cool briefly, then scoop out the flesh from the skin. Remove the onion’s papery skin, and squeeze the roasted garlic cloves out of their skins.
- Blend Soup: Add the squash flesh, peeled onion, garlic cloves, roasted apples, and vegetable broth to a blender. Blend for 1 to 2 minutes until the mixture is creamy and smooth with no chunks remaining.
- Serve and Garnish: Optionally drizzle with heavy cream and top with finely chopped or fried sage leaves for a fragrant finish.
Notes
- You can roast the reserved squash seeds separately for a crunchy snack.
- Frying the sage leaves before sprinkling adds extra flavor and a crispy texture.
- Adjust seasoning to taste; consider adding pepper or a pinch of nutmeg for warmth.
- For a vegan version, omit the heavy cream or use a plant-based alternative.
