Ingredients
Scale
- 3 whole acorn squash
- 3 tablespoons extra virgin olive oil, divided
- 1½ teaspoons kosher salt, plus more to taste
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ¼ teaspoon ground black or white pepper
- 6 garlic cloves, smashed and peeled
- 2 tablespoons honey
- 4 cups low sodium vegetable or chicken stock, plus more as needed
- 10 sprigs fresh thyme, tied into a bundle
- 1 bay leaf
- ½ teaspoon rubbed sage
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- ¼ cup finely grated Parmesan, plus more for serving
For the Crispy Sage Topping:
- Canola oil for frying
- 12 fresh sage leaves
- Kosher salt or flaky sea salt
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare the squash. Cut each acorn squash in half lengthwise, from stem to bottom. Scoop out all the seeds and stringy pulp with a spoon.
- Season and roast the squash. Brush the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Place the squash cut-side down on the prepared baking sheet.
- Roast for 40-45 minutes until the squash is completely tender when pierced with a fork. The flesh should give easily to pressure.
- Start the soup base. While the squash roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven over medium heat.
- Cook the aromatics. Add the sliced shallot, carrots, and ¼ teaspoon salt to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic. Stir in the smashed garlic cloves and cook for another minute until fragrant.
- Add the roasted squash. When the squash is done, let it cool slightly, then scoop the flesh from the skins and add it to the pot. Discard the skins.
- Build the soup. Add the honey, 3 cups of stock, thyme bundle, bay leaf, sage, nutmeg, and the remaining salt to the pot. Bring to a simmer.
- Simmer the soup. Reduce heat to maintain a gentle simmer, cover partially, and cook for 20 minutes to let all the flavors meld together.
- Blend until smooth. Remove the thyme bundle and bay leaf. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Adjust consistency and season. Add more stock if needed to reach your desired thickness. Stir in the Parmesan cheese and taste for seasoning, adding more salt and pepper as needed.
- Make the crispy sage topping. Heat about ¼ inch of canola oil in a small skillet over medium-high heat. When hot, carefully add the sage leaves and fry for 15-20 seconds until crisp but still green. Transfer to paper towels and sprinkle with salt immediately.
- Serve hot with extra Parmesan and crispy sage leaves on top.
Notes
- Refrigerator storage: Keep leftover soup in airtight containers for up to 4 days in the refrigerator
- Freezer storage: Freeze in individual portions for up to 3 months, leaving space at the top of containers for expansion
- Reheating: Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop or in the microwave
- Consistency adjustment: Add a splash of stock or water when reheating if the soup has thickened too much
- Make-ahead tip: The soup can be made 1-2 days in advance and actually tastes better after the flavors have time to develop
- Garnish timing: Make crispy sage leaves just before serving for the best texture
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg