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Roasted Acorn Squash Soup For One
Right Food for the Season - Early Fall
Written by Michelle Lahey   

Growing up, fall meant jumping into a pile of leaves my parents just spent hours raking, then heading inside for a warm family meal. Because of these fond fall memories, this is by far my favorite time of the year – even though now I do the raking and the cooking. 


Roasted Acorn Squash Soup

Considering every autumn day as a kid ended with a comforting dinner, preparing similar meals in my own home during this season is borderline mandatory for me. I love dishes like chili, soup, and lasagna this time of year, chocked full of fall’s freshest bounty. And on a recent chilly fall evening – when my husband was away on business - I decided to use some leftover roasted acorn squash in a simple soup for one. This decision was one of the best ones I’ve made so far this fall.

The sweet maple syrup (from Ithaca, N.Y.) mixed with the savory onion and garlic provided me with a calming meal reminiscent of those I savored as a child. And if you’re cooking for more than one, simply double (or triple) this recipe as needed. [Quick note: you will not need the whole acorn squash for this recipe. Roasted acorn squash is a fabulous side dish on its own, so enjoy those leftovers!].

Roasted Acorn Squash Soup for One

Yields: 1 serving

-1 acorn squash

-2 tablespoons olive oil, divided

-1 tablespoon maple syrup

-Salt and black pepper, to taste

-2 tablespoons chopped yellow onion

-1 small clove garlic, minced

-1/4 cup low-sodium vegetable broth

Preheat oven to 350 degrees.

Cut acorn squash into quarters, scraping out the seeds with a spoon. Set squash pieces, cut sides up, on a baking sheet and drizzle with 1 tablespoon of the olive oil and maple syrup. Season with salt and pepper.

Bake squash until tender, about 30 to 35 minutes.

When the squash is done roasting, let cool slightly. Take one quarter of the squash and remove the squash “meat” from the skin, then roughly chop. Reserve the other pieces for leftovers.

Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add onions and cook until they begin to soften, about 3-4 minutes. Add garlic, and cook for an additional 30 seconds. Add the chopped acorn squash, and cook for an additional 3-4 minutes, further breaking up the squash with a wooden spoon. Add vegetable broth, and cook until warmed through (about 5-7 minutes).

Take soup off the heat. With a hand blender, blend until the soup is mostly smooth. (Feel free to add more broth if necessary).



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