Adrianna’s Spicy Squash Soup
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
Creamy but light squash soup seasoned with an amazing combination of pantry spices! This soup can serve as lunch, dinner or a warming side dish. Serve it with toasted bread or a side salad. Adrianna even suggests adding Parmesan and using it as pasta sauce. Recipe yields 4 servings.
- 1 large acorn squash, halved and seeds scooped out
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 clove garlic, pressed or minced
- 1 cup canned pumpkin purée
- 1 teaspoon salt plus more, to taste
- 1 teaspoon ancho chile powder or regular chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- Teeny pinch of ground cloves
- 3 cups vegetable broth or water
- Juice from 1/2 lemon
- 1/4 cup pepitas (green pumpkin seeds)
- 1/2 teaspoon olive oil
- 1/4 teaspoon ancho chile powder or regular chile powder
- 1/4 teaspoon ground cumin
- Pinch of ground coriander
- Salt, to taste
- 3 tablespoons crème fraîche (optional, replace with a tiny splash of olive oil for vegan/dairy-free soup)
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
- In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
- Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
- Using an immersion blender, blend the soup until smooth, about 30 seconds to 1 minute. If you don’t have a blender, just transfer the soup, in batches, to a blender (do not overfill!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Return the soup to the pot and set it over low heat to keep it warm. Taste the soup and add more salt until the spices really sing, around 1/2 teaspoon for vegetable broth or 1 teaspoon if you used water.
- To prepare the garnish: In a small skillet over medium heat, add the pepitas, olive oil, chile powder, cumin, coriander and a pinch of salt. Toss to combine and toast for 3 to 5 minutes, or until the pepitas’ edges are turning lightly golden brown.
- Divide the soup among bowls and drizzle a bit of crème fraîche (my crème fraîche was super thick, so I tempered it with a little splash of soup so it would drizzle better) or olive oil on top. Top with a sprinkle of pepitas and serve.
Recipe adapted minimally, with permission, from The Year of Cozy by Adrianna Adarme.
Change it up: I bet a small butternut squash or even some delicata squash would be a great substitute for the acorn squash. Shoot for 1 1/2 to 2 pounds squash.