Roasted Acorn Squash Soup Recipe
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
Preheat oven to 350 degrees. Prepare a sheet pan by covering with parchment paper.
Chop onion and celery into 1” pieces. Peel and chop squash into 1” pieces. Peel garlic, but leave cloves whole.
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.
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.
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.
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.