PrintClassic Acorn Squash Soup Recipe
Use whatever winter squash you have on hand including Butternut, Kabocha, Hubbard, Sugar Pumpkin, Buttercup, Delicata, Carnival or Sweet Dumpling. Cooking times will vary, so keep an eye on things after the 20 minute mark.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
Scale
- 2 acorn squash, seeded, and cut into 1-inch cubes
- 3 large carrots
- 4 cloves garlic, medium to large
- Extra-virgin olive oil
- 4 small leeks, cleaned well and chopped rough
- 1 large shallot, large dice
- 3/4 cup roasted, unsalted cashew pieces
- Kosher salt and freshly ground black pepper
- 4 tablespoons nutritional yeast
- 1/4 teaspoon red pepper flakes
- 1 cup vermouth
- 1 teaspoon Better than Bouillon No Chicken Base
- 3 – 5 cups homemade or store-bought low-sodium vegetable stock
- 1 stick vegan butter
- 3 tablespoons fresh lemon juice
- 4 oz almond milk ricotta
- 4 oz almond milk cream cheese (plain or with chives)
- 20 fresh sage leaves (optional)
Instructions
- Preheat oven to 375°F. Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds).
- Place squash halves on a baking sheet, cut-side down along with carrots, and 3 cloves garlic. Roast garlic about 20 – 30 minutes. Remove garlic and set aside when soft. Continue roasting the acorn squash and carrots for 15 to 20 minutes more, or until the carrots are tender and the squash is very soft.
- Remove squash and carrots from oven and allow to cool.
- In a large heavy bottom soup pan, heat 2 tablespoons olive oil over medium-high heat. Add leeks, shallots and cashew pieces, lower heat to medium. Season with salt and fresh ground pepper. Cook, stirring, until leeks are soft, about 10 minutes. Add roasted garlic and cook 5 minutes more, but don’t brown. Lower heat as necessary to prevent burning.
- Add nutritional yeast, red pepper flakes, vermouth, and bouillon. Stir until well combined. Allow to simmer for 5 – 10 minutes.
- Roughly chopped cooled carrots and add to soup pot. Use a spoon to remove the squash flesh from the skin and add to soup pot. Discard the skin.
- Add broth and bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Turn off heat. Add vegan butter, lemon juice and one raw clove garlic. Stir until butter has melted.
- Using a blender or stick blender, blend soup until completely smooth. Season with salt and pepper. Thin, if necessary, with additional stock until desired consistency is reached. Keep warm.
- Meanwhile, while butter melts, mix ricotta and cream cheese with a pinch of salt in a small bowl. Set aside.
- If making sage leaves, heat oil in a small skillet over medium-high heat, swirling gently, until shimmering. Add sage leaves, swirling to submerge and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.
- Ladle soup into warmed bowls, spoon dollops of cheese mix into each one and top of frizzled sage, if using. Serve right away.
Notes
Pressure cooking squash is another option. I haven’t tried it but am leaving some links below.
Inspiration:
https://www.seriouseats.com/recipes/2016/11/classic-butternut-squash-soup-recipe.html
https://www.cookinglight.com/recipes/creamy-butternut-leek-bisque
Stop Roasting (and Start Pressure Cooking) Your Winter Squash
https://thisoldgal.com/pressure-cooker-simple-sweet-acorn-squash/