Description
This Healthy Winter Squash Soup is a comforting and nutritious dish featuring roasted acorn squash, apples, and aromatic Chinese five spice powder. Roasting the vegetables brings out rich caramelized flavors, which are then blended into a creamy, flavorful soup perfect for chilly days. The addition of sage and optional heavy cream elevate the soup to a cozy gourmet level.
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 your oven to 375°F (190°C) to prepare for roasting the squash and accompanying vegetables.
- Prepare Squash: Cut the acorn squash in half and scoop out the seeds and stringy bits. Then, quarter the squash pieces for even roasting.
- Arrange and Season: Place the squash quarters on a parchment-lined baking sheet. Brush them with olive oil and sprinkle with Chinese five spice powder and half of the sea salt. Add halved onions, garlic heads, and quartered apples to the sheet.
- Roast Vegetables: Roast in the oven for 50 to 60 minutes until the squash is caramelized and tender enough to pierce easily with a fork.
- Prepare for Blending: Allow the roasted squash to cool slightly. Then, scoop out the flesh from the skin and place it into a blender. Peel the papery skin from the roasted onions and add 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 smooth and creamy with no chunks remaining.
- Finish and Serve: Optional – garnish the soup with a drizzle of heavy cream and sprinkle with finely chopped or fried sage leaves to add aroma and flavor before serving.
Notes
- You can save and roast the squash seeds separately as a crunchy garnish.
- Fried sage leaves add a crispy texture and enhanced flavor compared to raw chopped sage.
- The soup can be made vegan by omitting the optional heavy cream or substituting with a plant-based cream alternative.
- Adjust salt to taste after blending if needed.
- This recipe can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
