Roasted Acorn Squash Soup with Apple and Sage Recipe
This Roasted Acorn Squash Soup is a warm, creamy, and flavorful fall-inspired dish made by roasting acorn squash, apple, onion, and garlic with Chinese five spice powder, then blending everything into a smooth soup. Garnished with fresh or fried sage leaves and an optional drizzle of heavy cream, this cozy soup is perfect as a comforting starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 your oven to 375 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Squash: Cut the acorn squash in half, scoop out all seeds and stringy bits (save the seeds if you wish to roast them later), then quarter each squash half.
- Season Vegetables: Place the squash quarters on a parchment-lined baking sheet. Brush them with olive oil, then sprinkle the Chinese five spice powder and half the sea salt on top. Add the halved onion, halved garlic, and quartered apple to the baking sheet.
- Roast: Roast all the vegetables in the oven for 50 to 60 minutes until the squash is caramelized and tender enough to pierce easily with a fork.
- Cool and Prep for Blending: Let the roasted squash cool for a few minutes. Then scoop the flesh from the squash skin and place it into a blender. Peel off the papery onion skin and add the onion to the blender. Squeeze the roasted garlic cloves out of their skins and add them along with the roasted apples and vegetable broth.
- Blend Soup: Blend the mixture for 1 to 2 minutes until the soup is completely creamy with no lumps remaining.
- Serve and Garnish: Optionally, drizzle with heavy cream and top with chopped or fried sage leaves for extra flavor and presentation before serving.
Notes
- You can save and roast the acorn squash seeds for a crunchy snack.
- Frying sage leaves crisps them up and enhances their flavor as a garnish.
- Use low-sodium vegetable broth if you want to control the saltiness.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a vegan option, omit the heavy cream or use a plant-based alternative.
