Roasted Acorn Squash Soup Recipe

This recipe originally appeared in the Fall 2018 issue of Paprika Southern. To see this full feature in print, plus the workspaces of southern creatives, fall fashion inspired by the French countryside, our guide to buying clean products, and much more, order a back issue now.

Roasted Acorn Squash Soup Recipe | Fall Recipes | Acorn Squash Ideas | Fall Food | Fall Tablescape | Food Styling | Food Photography | Colorful Fall Food | Food Styling Ideas | Food Photography Ideas | Autumn Recipes | Fall Produce | Kim Daniels | Paprika Southern

Roasted Acorn Squash Soup Recipe

Photography: Siobhan Egan / Styling: Bevin Valentine Jalbert / Recipe: Kim Daniels / Florals: Everbloom, Inc. / Napkins: Dot & Army

Ingredients

  • 1 large onion

  • 3 stalks celery

  • 4 cups acorn squash, about 2 whole squash

  • 4 cloves of garlic

  • 3 TBSP olive oil

  • 1 tsp coarse salt

  • 5-6 sage leaves

  • 4-5 cups vegetable stock

  • Salt, to taste

  • Ground black pepper, to taste

  • Pinch of cayenne pepper, optional

  • Fresh thyme springs

  • 1/4 cup pepitas, toasted

Directions

  1. Preheat oven to 350 degrees. Prepare a sheet pan by covering with parchment paper. 

  2. Chop onion and celery into 1” pieces. Peel and chop squash into 1” pieces. Peel garlic, but leave cloves whole. 

  3. Combine all of the vegetables: onion, squash, celery and garlic in a large bowl. Toss vegetables in olive oil and salt. Spread them onto prepared baking sheet. 

  4. Roast the vegetables for 45 minute to 1 hour, until they are very soft. Remove from oven and in two batches, puree the vegetables in a blender with about a cup of vegetable stock. Pour puree into a large pot or Dutch oven. 

  5. Add remaining stock and sage leaves. Stir and bring to a simmer. Simmer for about 10 minutes. Remove sage leaves before serving. Add salt and pepper to taste and a pinch of cayenne pepper, if desired. Garnish with fresh thyme leaves and toasted pepitas.

Roasted Acorn Squash Soup Recipe | Fall Recipes | Acorn Squash Ideas | Fall Food | Fall Tablescape | Food Styling | Food Photography | Colorful Fall Food | Food Styling Ideas | Food Photography Ideas | Autumn Recipes | Fall Produce | Kim Daniels | Paprika Southern
Roasted Acorn Squash Soup Recipe | Fall Recipes | Acorn Squash Ideas | Fall Food | Fall Tablescape | Food Styling | Food Photography | Colorful Fall Food | Food Styling Ideas | Food Photography Ideas | Autumn Recipes | Fall Produce | Kim Daniels | Paprika Southern
Roasted Acorn Squash Soup Recipe | Fall Recipes | Acorn Squash Ideas | Fall Food | Fall Tablescape | Food Styling | Food Photography | Colorful Fall Food | Food Styling Ideas | Food Photography Ideas | Autumn Recipes | Fall Produce | Kim Daniels | Paprika Southern
Fall 2018
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Paprika Southern Fall 2018

The Fall 2018 issue of Paprika Southern is packed with fall inspiration and features French-inspired fall fashion, elegant and simple entertaining ideas, with recipes, Savannah artist Angela Burson, a personal piece from long time contributor Jules De Jesus Fritz, and our clean beauty guide. We also kick off a year-long collaborate with contributor Lisa D. Watson, a seasonal gardening guide, and five southern creatives give us a glimpse into their workspaces.

Paprika Southern is a quarterly publication dedicated to inspiring creativity and intention in everyday life. In our pages you will find lush visuals and thoughtful writing, as well as a commitment to inclusivity. We offer a curated view of the most innovative creatives, trends and art of the South, and we invite you to join our journey.