Acorn Squash Soup

Dec 7

Acorn squash soup is a recipe that was highly requested by my Instagram following and those that know me well know that soup is not my go to. However, this soup has changed the game for me and I have created a flavor that has depth and umami to it, unlike the typical butternut squash soup you may be used to. I have coated nutty acorn squash with umami shiitake mushroom soy glaze and baked in the oven to perfection. Once cooled slightly, I then blitzed up the flesh of the squash with an immersion blender on the stove, adding in various spices, shiitake mushroom powder, and vegetable stock. Allow to simmer on the stove and the result is a silky, thick and comforting soup for the cold months ahead. I then topped with crispy fennel bits, freshly chopped parsley, and dunked with fresh grilled baguette. Oh, how you will love this!

Recipe adapted from Love and Lemons recipe found here!

INGREDIENTS
Soup
2 medium acorn squash, about 3 pounds
1 shallot, unpeeled and cut in half lengthwise
3 garlic cloves, unpeeled*
2 tbsp extra-virgin olive oil, plus more for frying fennel in and garnishing
1 large yellow onion, diced
2 medium carrots, peeled and diced
1 tsp sea salt, plus more for sprinkling
1 tsp paprika
1/4 tsp white pepper
32 oz (roughly 4 cups) low sodium vegetable broth
1 tbsp fresh thyme leaves, plus more for garnish
2 tbsp fresh lemon juice
1 tsp maple syrup
Freshly ground black pepper
Toasted baguette and crispy fennel (roughly a quarter of a bulb), for garnish, optional

Squash Glaze
0.5 oz dried shiitake mushrooms, minced**
2 tbsp miso paste
2 tbsp brown sugar
1 tsp ground pink peppercorns
2 tbsp soy sauce
2 tsp lemon juice
1 tbsp rice vinegar
1 tsp ginger paste
1/4 cup water

*Can use as many or as few garlic cloves as your heart desires

**Can also dry out your own shiitake mushrooms in the oven at 250 F for about 7-8 hours. Roughly 2.5 oz (70 g) fresh mushrooms.

INSTRUCTIONS

Preheat the oven to 400 F and line a baking sheet with parchment paper. Mix together squash glaze ingredients in a small bowl.
Slice the squash in half lengthwise and scoop out the seeds. Coat the squash halves and shallot with miso glaze and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and alongside the shallot. Wrap the garlic cloves in a piece of foil with a drizzle of oil and a pinch of salt and place on the baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool.
When cool enough to handle, scoop the soft squash flesh out of the skin and measure 2½ cups. Discard the squash skins and save the remaining flesh for another use.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt and cook, stirring occasionally, for 5-8 minutes, or until softened. Stir in the nutmeg, paprika, white pepper and several grinds of pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves. Simmer, stirring occasionally, for 20 minutes.
Allow the soup to cool slightly, then transfer to a blender with the lemon juice and maple syrup and blend until smooth. Work in batches if necessary. Season to taste.
If topping soup with crispy fennel, take fennel and crisp up in a few tablespoons of extra-virgin olive oil until golden brown. Take fennel out of oil with a slotted spoon and place on a paper towel-coated plate to absorb excess oil. Sprinkle salt on the fennel while it is still hot so the salt adheres. Set aside.
Portion into bowls and serve with a drizzle of olive oil, fresh thyme leaves, crispy fennel, and toasted baguette. Enjoy!