A warm bowl of soup filled with the delectable flavor of acorn squash and garnished with fresh thyme is sure to provide comfort all season long for teatime and beyond. Pictured with our Harvest Pear & Endive Salads and Roasted Carrot Tea Sandwiches.
Acorn Squash Soup
Serves: Approximately 4 cups
Ingredients
- 1 ½ teaspoons extra-virgin olive oil
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced garlic
- ½ cup chopped carrot
- ½ cup chopped celery
- 4 cups cubed peeled acorn squash
- 4 cups vegetable broth
- 5 sprigs fresh thyme, tied with butcher’s twine
- ½ teaspoons fine sea salt
- ½ teaspoon curry powder
- Garnish: fresh thyme leaves
Instructions
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook until translucent, approximately 5 minutes. Add garlic; cook for 1 minute. Add carrot and celery, stirring to combine; cook for 5 minutes. Add squash, broth, thyme, salt, and curry powder. Bring mixture to a boil. Reduce heat to low, and let simmer until vegetables are tender, approximately 25 minutes.
- Remove and discard tied thyme. Let cool slightly. Using a stick blender, purée soup until smooth.
- Garnish individual servings with thyme leaves, if desired.
Notes
Make-Ahead Tip: Soup can be made up to 2 days in advance, stored in an airtight container, and refrigerated. Warm soup over medium-low heat before serving.
