Acorn squash soup

Is it just me, or is cooking squash a lot of work? First you need to peel it, which usually results in a bruised hand and at least one sliced finger. Then you have to cut it, which is a serious test of my upper body strength! Roasting it after that takes almost an hour, and then finally it’s ready to eat.

After all that work, I’m ready to dig in as soon as it gets out of the oven so I rarely experiment with using squash in other dishes.

Acorn squash soup with silken tofu

But last week I was inspired to do something different and make a soup with my farmer’s market acorn squash. I usually find smooth soups to be kind of boring though, so I decided to shake things up a bit with this one and puree some silken tofu into it. It gave it a wonderfully creamy texture and some extra staying power thanks to the protein.

Oh and also? It pairs perfectly with a gooey grilled cheese sandwich to make it a complete meal!

Acorn squash soup with a secret healthy ingredient!

Acorn squash soup
 
Acorn squash soup with a secret healthy ingredient!
Author:
Yield: 4-6 servings
Ingredients
  • 1 medium acorn squash
  • 1 tsp + 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 3.5 cups chicken broth*
  • 300 g silken tofu
  • ½ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp salt
  • Toasted acorn squash seeds (optional)
  • Parmesan cheese (optional)
Instructions
  1. Preheat the oven to 400°F.
  2. Cut the acorn squash in half lengthwise, remove the seeds, and brush each half with ½ tsp olive oil. Bake for about 45 minutes, or until it is soft when pierced with a fork. Scoop out the flesh and put aside.
  3. In a large pot heat up 1 tbsp olive oil and add the diced onion. Saute over low heat for about 10 minutes, or until the onion is soft. Add the garlic and cook for one more minute before pouring in the chicken broth. Then add the tofu, acorn squash flesh, thyme, sage, and salt.
  4. Use an immersion blender or a food processor to puree everything, then put it back on the stove and cook over medium heat for another 10-15 minutes.
  5. Serve topped with grated Parmesan cheese and toasted squash seeds.
Notes
*Replace chicken broth with vegetable broth to make soup vegetarian

Acorn squash soup with a secret healthy ingredient!

What is your favourite way to eat squash?

What is your favourite pureed soup?

11 Comments

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11 Responses to Acorn squash soup

  1. I've had a minor obsession with roasted squash! It does take a lot of time/effort, but it's always worth it. Although right now, I have a butternut that's just begging to be made into a soup.

  2. Oh wow, I've never even heard of acorn squash. Awesome! Favorite pureed soup? Tomato or pumpkin. :) Happy Friday!

  3. I agree! Squash is so laborious to prepare but I love it so much that it never stops me :) Love the addition of tofu to this soup!

  4. I have been loving acorn squash and especially because it is so cheap, I have been so boring and just roast it but this is a good idea

  5. Yum! I am a huge squash lover (obviously). Love the idea of adding it to soup!

  6. This soup looks amazing! I love soup when it starts to get colder out! I love that you added tofu in there too! I bet it gives it a nice boost of protein!

  7. I absolutely love that you put tofu in the soup too! I do a miso carrot ginger soup and a tomato-basil with tofu. It give the the best texture! I bet it's even more awesome here with the creamy tofu!

  8. I've had some serious close calls with almost losing fingers to squash, but they're soooo hard to resist. I think my favorite way to eat them is probably roasted and then topped with almond or coconut butter, but like you said, I barely ever experiment with other ways just because of all the work involved. I get lazy and just use canned purees whenever I'm making soups =X

  9. i barely ever make pureed soup… sometimes i feel like it takes too much work!! looks tasty though! :)

  10. I love that you use tofu in your soup — that is so cool! I love using tofu. It is such a sneaky ingredient I can add to things and no one ever knows… ;)

  11. Pingback: Cold weather recipe round up - Chelsea's Healthy Kitchen

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