This cream of roasted acorn squash, apple, and tarragon soup is easy, vegan, paleo, clean-eating and the perfect soup for chilly weather. It is one of my all-time favorite acorn squash recipes. It is also one of my favorite combinations of flavors!
The breeze is crisp and the evenings are getting cooler – I can feel fall in the air. Autumn is my favorite season! I love fall cooking and going to the farmers’ markets. The veggies and all the colors are amazing! I kept seeing acorn squash there, and they were teasing me with their simple and sweet acorn squash goodness. And since it is getting colder, soup is always on my mind. So I’ve decided to make a squash soup.
This is a delicious, filling, hearty, healthy, vegetarian/vegan soup that is easy to make and perfect for the Fall and Winter. I add tart granny smith apple to balance out the natural sweetness of the acorn squash. I added some tarragon because I like that bittersweet pungent, licorice-like taste, which makes the soup more interesting.
It is all about the fresh herbs when I’m cooking! Herbs are true gifts from nature that can give your dishes a deep flavor and distinct aroma. Also, I chose to add some black pepper for a little kick, but that is entirely up to you.
HOW TO ROAST ACORN SQUASH
If you’ve never roasted acorn squash before, it can be a little intimidating. Fortunately, once you know how to cook acorn squash, it’s super simple.
● Think of cooking an acorn squash like you would a pumpkin or butternut squash. I’m going to give you the step by step instructions for how to roast an acorn squash like a pro:
- ● Preheat your oven to 400 degrees F
● Line a rimmed baking sheet with unbleached parchment paper
● Slice the acorn squash in half
● Remove and discard the acorn squash seeds and any membranes (again, think pumpkin)
● Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper
● Place squash, cut-side down, onto the baking sheet; roast for 45-50 minutes, or until flesh is tender and easily pierced
● Remove from oven and allow to cool
● Once cool, remove flesh from skin by using a spoon and scooping it out
Follow these easy directions, and you’ll be able to make roasted acorn squash in your sleep. If you’re interested in making a delicious pumpkin soup recipe, check out my post.
HOW TO CUT ACORN SQUASH
The skin on most fall squashes are pretty tough, so you want to make sure that you’re using a sharp, large chef’s knife. Hold the squash with one hand and carefully cut the acorn squash in half through the stem. This may be difficult if you don’t put your weight into it, so make sure to really press down hard. You might want to steady the acorn squash on a kitchen towel to keep it from slipping. Once you’ve cut it into halves, remove and discard the acorn squash seeds and any membranes. Then, it’s ready to roast — no need to make any further cuts.
HOW TO FREEZE ROASTED ACORN SQUASH SOUP
You can easily freeze leftover roasted acorn squash soup to enjoy later. Here are
some tips for how to freeze:
● Allow the soup to cool completely. You may want to transfer to a large bowl and place in the refrigerator to cool.
● Freeze in either gallons or freezer-safe containers for easy thawing and storage.
● Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely.
● Place the soup-filled freezer bags in the freezer in a single, flat layer (using a baking sheet is helpful). Allow freezing completely. Then, stack them on top of each other or stand side by side.
● When ready to reheat, thaw bags of frozen soup in the refrigerator overnight.
The base of the soup is a mixture of leek, onion, garlic, and fennel, which will give that amazing deep flavor to the soup. Then I added tarragon to infuse plenty of classic fall soup flavor. You can serve it as an appetizer or as a main dish. It is the perfect soup for the Thanksgiving table as well.
I hope you all love this Cream of Roasted Acorn Squash and Tarragon Soup.
Full of flavor
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
- 1 acorn squash
- 1 1/2 onions
- 1 leek
- 3 fennel bulbs
- 1/2 celery stalk
- 2 apples
- 6 cloves garlic
- 2 vegetable bouillon cubes from Rapunzel or chicken broth
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/2 tbsp black pepper
- 1 can coconut milk - full fat
- salt to taste
- 2 tbsp apple cider vinegar
- Half a box of fresh tarragon (around 4 T)
- Wash all vegetables
- Roast squash at 425 F for 30 min
- Remove the squash from the oven and remove the skin, along with the seeds,
and cut it
- Cut all vegetables - it doesn’t matter how you cut them, because you are
going to blend them
- Brown onion, leek and garlic with 2 T avocado oil
- Add other vegetables
- Add water
- Add bouillon
- Cook for 3 hours
- 1 h before the end of cooking time, add all spices
- Add coconut fat milk only
- Add vinegar
- Take the soup off the stove, let cool and blend, either using an immersion
blender or vitamix.
- Garnish with spiced pumpkin seeds.