Full of fall flavors, this vibrant roasted acorn squash soup with sage and sour cream studded with pomegranate will certainly liven up any dinner table. Sponsored by OXO. Find more of my pomegranate recipes.
Although San Diego is currently sunny with a high of 70ºF this time of year, I am freezing in my own house. You see, we have tile floors downstairs, and when I sit at my computer and type the day away, my fingers turn ice-cold.
I wear my fuzzy boots to keep my toesies warm until about noon. Then I kick off the boots and sport my flip flops until the sun goes down and the house gets cold again. Such is the life while living the winter months in Southern California. But, that doesn’t mean it is not soup season.
Two of my kids believe that every day is a good soup day. I make a giant pot of my chicken noodle soup with lemon EVERY SINGLE WEEK for these two to take thermos full of soup for lunch each day. I have done this for the past 10 years. Yeah, that’s a lot of soup!
Today’s soup is something more festive for this time of year: roasted acorn squash soup.
Best squash to use for squash soup
You typically see butternut squash soup recipes, but I quite smitten with acorn squash. And why not? It’s delicious and packed with vitamin A, niacin, folate, thiamine and vitamin B-6 as well as vitamin C. A terrific way to boost your immune system during the cold and flu season.
Both acorn and butternut squash have buttery textures and taste silky sweet when roasted. You can even make this soup with pumpkin, remember it too is part of the squash family. But for pumpkin, pick a sweet variety like the sugar pie for this soup.
How to make roasted acorn squash soup
To make the flavors of this soup pop some more, I roasted the acorn squash instead of just sautéing them or boiling them in broth. I also added some carrots – hello, even more beta carotene! After the veggies were browned from roasting, I added it to my pot of sautéed onions and poured in some vegetable broth.
Now this is my favorite part to making this easy soup.
I used my Illuminating Digital Immersion Blender from OXO to purée everything together in the pot. Immersion blenders make soup making so much easier. You could transfer everything to a blender, but because it is hot, you would have to wait for it to cool first.
Flavors of roasted acorn squash soup
This soup is creamy and delicious on its own. But I added some more flavors by adding garlic and fresh sage to my roasted acorn squash soup. And to garnish this soup? A little swirl of sour cream and a sprinkling of pomegranate, and you have one vibrant soup.
What a beautiful way to say hello to fall and the cooler temps!
- 1 acorn squash
- 4 tsp extra virgin olive oil
- 7 oz carrots
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 cup chopped onions
- 1 garlic clove, chopped
- 3 tsp chopped fresh sage
- 4 cup vegetable stock
- 1/4 cup sour cream (optional)
- 1 TBS water
- 1/4 cup pomegranate arils
- Preheat oven to 385ºF.
- Cut acorn squash in half and scoop out seeds.
- Cut into wedges and brush flesh with 2 tsp extra virgin olive oil.
- Place squash in one layer onto a baking sheet.
- Cut carrots into 2-inch pieces, brush with 1 tsp extra virgin olive oil and place on baking sheet with squash.
- Season squash and carrots with 1/2 tsp kosher salt and 1/8 tsp black pepper.
- Roast vegetables until cooked through, approximately 45-60 minutes.
- Allow vegetables to rest until cool enough to handle, about 15-20 minutes.
- Heat a medium-sized pot over high heat and add 1 tsp extra virgin olive oil.
- When oil is hot, sauté onions.
- When onions start to soften, reduce heat to medium and continue cooking for another 10 minutes.
- Stir in garlic and 2 tsp chopped sage.
- Using a spoon, scoop out flesh from acorn squash and add it and the carrots to the pot.
- Pour vegetable stock into the pot.
- Using an immersion blender, purée the soup until smooth and creamy.
- Continue cooking until soup is hot and bubbly.
- In a small bowl, whisk sour cream with 1 TBS water until smooth.
- Ladle soup into bowls and drizzle with sour cream.
- Garnish with additional fresh sage and pomegranate arils.
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Serving Size:1 bowl
Amount Per Serving: Calories: 150 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 8mg Sodium: 994mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 2g
Disclosure: OXO sent me an immersion blender to use in a recipe. If I didn’t like it, I wouldn’t blog about it.