Roasted Acorn Squash and Apple Soup with Wild Mushroom & Sage Olive Oil
When the Fall season rolls around, a delicious, squash-based soup is almost always in order!
Roasting all the veggies brings out their natural sweetness, which is enhanced by the addition of apple in this soup. The wild mushroom and sage olive oil adds a lovely herbaceous and earthy note to this festive soup. It’s kid-friendly, too!
Roasted Acorn Squash and Apple Soup with Wild Mushroom & Sage Olive Oil
Roasting all the veggies brings out their natural sweetness, which is enhanced by the addition of apple in this soup. The wild mushroom and sage olive oil adds a lovely herbaceous and earthy note to this festive soup. It’s kid-friendly, too! Serves 4.
Ingredients
Ingredients:
- 1 acorn squash halved, seeded, sliced and chopped into 3-inch chunks
- 1 large apple peeled, cored and chopped, such as a Fuji, Rome or a Mutsu
- Half a yellow onion chopped
- 2 cloves garlic peeled and lightly smashed
- Salt and pepper to taste
- A pinch or two ground chili or cayenne powder to taste
- 2 Tbsp. Sigona’s Wild Mushroom and Sage Olive Oil plus more for garnish
- At least 4 cups vegetable or chicken stock add more to thin the soup consistency, if desired
- 2 Tbsp. roasted salted pepitas for garnish
- Optional: Half & Half for drizzling
Instructions
- To a large bowl, add the chopped squash, onion, apple and garlic. Season with salt, pepper and a pinch or two of chili or cayenne powder. Add the olive oil and toss to coat all ingredients well.
- Spread the ingredients out on a baking sheet in a single layer. Roast for about 40 minutes, or until the squash is tender, shaking the pan to jostle the ingredients after 20 minutes.
- Use a spoon to scoop the squash from the skin, discarding the skin. (Tip: Hold the squash pieces in a towel in one hand while scooping with the other. The towel will help protect hands from heat.) Place the peeled squash and remaining ingredients in a soup pot. Add the stock and bring to a boil over high. Cover and lower heat to a simmer; cook for 10 minutes.
- Using an immersion blender, food processor or blender, carefully puree the ingredients until smooth, working in batches if necessary. If desired, add more stock to thin the soup to your liking.
- Ladle the soup into 4 individual serving bowls. If desired, drizzle a little half & half over each serving. Top with pepitas and drizzle with additional olive oil. Serve warm.
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