Roasted Acorn Squash Soup with Mushrooms & Crispy Shallots

In-Season Fall Recipes Soups & Stews Winter Squash

ACORN SQUASH is a hearty fall and winter vegetable that, once roasted, has a light nutty and buttery flavor. This creamy soup has a natural sweetness from apples and notes of rosemary aromatics. Garnish with sautéed mushrooms and crispy fried shallots for a savory bowl of comfort.

By | September 13, 2022

Ingredients

SERVINGS: 4—6 Serving(s)
  • 2 acorn squash, peeled, seeded and Diced
  • ¼ cup olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • 1 tablespoon fresh rosemary leaves
  • 1 Granny Smith apple, peeled, cored and chopped
  • ¼ teaspoon ground nutmeg
  • 5 cups vegetable stock (enough to cover vegetables)
  • ¾ cup heavy cream
  • Salt and ground black pepper, to taste
  • 2 cups cremini mushrooms, de-stemmed and sliced
  • 1 cup vegetable oil or more as needed
  • 4 shallots, peeled and thinly sliced

Instructions

Coat squash with oil, salt and pepper and roast at 400°F for about 20 minutes, until golden brown.

In a medium pot, heat olive oil over medium heat. Add onions and carrots; sauté until fragrant. Then add garlic and rosemary; sauté for another 2 minutes. Add squash, apples, nutmeg and stock. Bring to a boil, then reduce to simmer.

Cover and cook until vegetables are softened. Blend until smooth. Stir in cream and season to taste.

Meanwhile, salt mushrooms and sauté in oil over medium-high heat until caramelized.

Heat vegetable oil in small pot to 350°. Add shallots, stirring constantly, and fry until lightly browned. Remove and transfer to paper towels.

Serve soup garnished with the mushrooms and shallots.

About this recipe

MAKENZIE DAVIDSON
Cook, M Culinary Concepts, mculinary.com
C-CAP 2017
Pinnacle High School, Phoenix
The Culinary Institute of America, Hyde Park, NY

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Ingredients

SERVINGS: 4—6 Serving(s)
  • 2 acorn squash, peeled, seeded and Diced
  • ¼ cup olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • 1 tablespoon fresh rosemary leaves
  • 1 Granny Smith apple, peeled, cored and chopped
  • ¼ teaspoon ground nutmeg
  • 5 cups vegetable stock (enough to cover vegetables)
  • ¾ cup heavy cream
  • Salt and ground black pepper, to taste
  • 2 cups cremini mushrooms, de-stemmed and sliced
  • 1 cup vegetable oil or more as needed
  • 4 shallots, peeled and thinly sliced

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