Acorn Squash Soup
With our Instagram feeds full of steaming bowls of soups, stews, broths, and bisques, we asked Seattle-based Mollie Adams, of Between The Pine, to bring you a recipe for our team's fall staple: acorn squash soup.
Author's note: The acorn squash, along with the coconut milk, make this soup creamy, while the apples add a perfect tart compliment to it. The onions, carrots and vegetable broth tie it all together to make this a savory soup perfect for the cold weather ahead. As with most of my recipes, this is simple enough for every beginner to master. All the produce is roasted on one baking sheet, then pureed with the broth and coconut milk. Top it off with chicken sausage and you are a true chef. And, don’t be afraid to make a mistake or add your own spin on it. Because after all, no one, and no squash, is perfect.
We invite you to gather your family and friends to celebrate the bounty of fall with this delicious dish!
- 2 imperfect acorn squash
- 1 medium-sized Imperfect onion or 3 small-sized Imperfect onions
- 2 apples
- 2 carrots
- 2 tbsp olive oil
- 1 lb chicken sausage
- 2 cups vegetable broth
- 1 can coconut milk
- Salt & pepper
- Start off by preheating the oven to 425 F
- Quarter the acorn squash and scoop out the seeds
- Quarter the medium-sized onions OR halve the small-sized onions, outer skin removed
- Core, peel, and halve the apples
- Quarter the carrots
- On a baking sheet with parchment paper, place acorn squash, onions, apples, and carrots
- Drizzle the produce with olive oil and season with salt and pepper
- Bake for 25 minutes
- As the produce is baking, cook the chicken sausage in a skillet with 1 tsp olive oil
- In a large pot, heat the broth and coconut milk to a simmer
- Once the 25min is up, scoop acorn squash out of skin, and then place all produce in a blender
- Add the coconut milk and broth to the blender as well, blend until all ingredients are pureed
- Return soup to the large pot, heat as needed, and serve immediately with chicken sausage on top. Enjoy!
- If you have a smaller blender, puree soup in two batches
- Add some fun additional garnishes like crispy kale, coconut cream, or roasted nuts