Soup for the Season

From the Kitchen of The Jaded Fork

This savory soup is great for holiday entertaining! The ingredients are all fall friendly, hearty and warming. Garnishing the soup can be fun and fancy; use toasted squash seeds, an herb-infused oil, sour cream or croutons for textural variations and pops of color.

This soup can be kept warm in a crockpot if your menu calls for many pots to be on your stove at the time of your meal service. For easy serving, transfer the soup into a pitcher with a pour spout; it makes for an easy and clean pour into your soup bowls.

Roasted Acorn Squash and Sweet Potato Soup

6-8 servings

2 acorn squash

1 onion, yellow

2 sweet potatoes, peeled

4 garlic cloves, peeled

2 carrots, peeled

2 celery stalks

2 to 4 tablespoons olive oil

2 teaspoons cumin, ground

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon oregano, thyme or Italian seasoning, dried

6 cups chicken or vegetable stock

    1. Preheat oven to 375 degrees Fahrenheit.
    2. Cut squash in half and scrape seeds out (save seeds for garnish, see steps below).
    3. Place squash halves cut-side down onto the pan.
    4. Cut peeled onion into quarters, place on pan.
    5. Cut sweet potatoes into 1” pieces and place on pan.
    6. Place garlic clove in a small square of foil, drizzle with a teaspoon of olive oil and fold foil over cloves to create a sealed envelope and place on sheet pan.
    7. Cut carrots and celery into 1″ pieces and put on pan.
    8. Drizzle vegetables with olive oil, season with cumin, onion and garlic powder, dried herbs and a hefty pinch of kosher or sea salt and fresh cracked pepper.
    9. Place pan in preheated oven.

 

  1. Roast vegetables for 15 to 25 minutes until lightly browned.
  2. While vegetables are roasting, place stock in soup pot, and bring it to a gentle simmer.
  3. Add the vegetables to the simmering stock. Using a towel, pick up the cooked squash and scrape the softened insides (not the peel) into the soup pot.
  4. Let vegetables cook until they are completely tender (You’ll know they are done when a knife can easily pierce the veggies).
  5. Once tender, remove veggies from heat and ladle most of the vegetables into a blender (only fill halfway). Add a ladle-full of liquid. Place the lid on and cover with a towel. Blend on the lowest setting until smooth (add a little more liquid if it does not blend smoothly).
  6. Once smooth, pour soup into empty bowl or extra soup pot.
  7. Continue blending all of the soup.
  8. Adjust thickness by adding cream, milk or more stock if it is too thick.
  9. Taste soup and adjust seasoning.
  10. Serve warm with toasted seeds, a drizzle of olive oil and spoonful of sour cream.

To toast squash or pumpkin seeds: preheat oven to 275 degrees Fahrenheit, spread washed and dried seeds on a sheet tray and lightly season with salt. Bake for 10-15 minutes, shaking occasionally until seeds are lightly browned or start to pop.