Prep Time: 20 minutes
Cook Time: 60 minutes
Yield: 6 servings
- 3 acorn squash, sliced in half lengthwise, and seeds removed
- Pinch of freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 granny smith apple, cored and chopped
- 2 whole carrots, peeled and chopped
- 1 shallot, chopped
- 1/2 yellow onion, chopped
- 1/2 red onion, chopped
- 1 teaspoon kosher salt, plus pinch
- 1 teaspoon fresh ginger, peeled and diced
- 1/4 teaspoon dried sage
- 1/8 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper (optional)
- 4 cups low-sodium vegetable stock
- Pepitas (shelled raw pumpkin seeds)
- Parsley leaves
- Fat-free sour cream
- Cherry tomatoes, sliced in half lengthwise
- Preheat oven to 400 degrees.
- Place squash skin side down on a baking sheet lined with aluminum foil. Lightly sprinkle with a pinch of kosher salt and black pepper.
- Place in oven and roast for 45-50 minutes, or until flesh is tender and skin begins to turn golden brown. Remove from oven and allow to cool. Once cool, using a large spoon, remove the flesh from the skin. Place flesh in a large bowl and set aside. Discard skin.
- In a large soup pot, heat olive oil over medium-high heat. Once oil is hot add apple, carrots, shallot and onions. Sauté until tender and onions are translucent - about 6-8 minutes. Once apple mixture is tender stir in remaining salt, ginger, sage, cayenne pepper, allspice, squash and vegetable stock. Bring mixture to a boil. Reduce heat, cover and simmer for 15-20 minutes.
- Remove pot from heat. Carefully transfer the mixture to a food processor and puree until smooth. Once pureed, season to taste and serve.
*This soup may be served hot or cold. If serving cold, chill for at least 1 hour in a covered container before serving.