Adapted from Adventures in Cooking
Roasted Pecan and Acorn Squash Soup
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Author: Eva Kosmas Flores
Roast Pecan & Acorn Squash Soup
- 1 large acorn squash cut in half and with seed pulp removed
- 1 tablespoon olive oil
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper plus more for garnish
- 1/2 teaspoon chipotle chile pepper plus more for garnish
- 1 cup chopped pecans plus a few individual pieces set aside for garnish
- 3 cups chicken or vegetable broth
- 3 tablespoons honey
- 1/2 cup parmesan
- 1/4 cup cream plus a tablespoon or two for garnish
- Preheat the oven to 375 degrees Fahrenheit. Drizzle the inside of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the chipotle chili powder. Place it on a baking sheet with the insides facing up and roast for 40 minutes. Remove from the oven and allow to cool until safe to handle. While it’s cooling, sprinkle the pecans on a baking sheet in an even layer and roast them in the oven (still at 375 degrees Fahrenheit) for 10 minutes, then remove and allow to cool.
- Once the squash has cooled down a bit, scoop out the soft flesh with a large metal spoon and place it in a blender or food processor. Add the pecans, honey, chicken or vegetable broth, and the remaining spices. Blend at high speed until a smooth puree forms, about 1 minute.
- Pour the mixture into a medium-sized pot and warm over medium heat. Add the cream and parmesan and stir until combined. Continue heating the soup for 15 minutes, stirring every few minutes, until nice and hot. Taste and add more salt, pepper, or chipotle if desired. Scoop out into individual bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of black pepper and ground chipotle chili.