This healthy, autumn Roasted Acorn Squash Soup is sweet and savory with a lightly roasted flavor to make a delicious and filling fall recipe for the whole family.
Guess who’s baaaaack?! Your favorite SOUP KWEEN is back-in-action bringing you another season’s worth of soup your way. No, Souper Sunday has not made its glorious return (should I go for round 3 this year?!) but with an abundance of squash arriving in my CSAs these past couple of weeks, I had no choice but to grab by stock pot and whip up some warm and comforting goodness. Nevermind that summer just arrived in San Francisco…when yo girl wants soup, she gets soup!
So why all the squash? Well I recently joined a new CSA and their squash collection has been on point. Have you guys heard of Imperfect Produce? It’s an unconventional CSA that’s simultaneously making fruits and veggies more affordable and helping to reduce food waste. It’s the ultimate!
While individual households certainly cause their fair share of food waste, it’s actually grocery stores who prefer to only sell pretty looking fruits and veggies that are the largest culprits. That being said, it’s because we, as consumers tend to reach for the bruiseless fruit and the perfect looking veggies so you can’t quite blame them for suiting our needs. But the reality is that even if that carrot looks a little funky, it’s perfectly tasty and nutritious. It shouldn’t have to be left out to rot.
This is actually a surprisingly large problem that has massive implications. For one, quality food should never go to waste. 20% of produce never makes it off the farm because it isn’t pretty enough by grocery store standards. There are people who cannot get access to fresh fruits and veggies so I certainly don’t want to be throwing out produce simply because it’s cosmetically-challenged. Beyond this, food waste emits CO2 into the air that is a contributing factor to climate change. You’re also saving water by buying ugly crops rather than using additional water to grow pretty ones.
But if saving the world isn’t your thing, it also helps that IP’s boxes are 30-50% cheaper than traditional CSAs or grocery store prices. The amount of produce I get in my box is legit insane. We get the 2-4 person organic box and for $30 we get enough food to serve a small village. Which is great, because C eats a ton. And on those weeks when I know we won’t be cooking a lot, I order plenty of root veggies because I know they’ll keep.
Which is how we landed on this Roasted Acorn Squash Soup. I got 2 large, misshapen and perfectly imperfect acorn squashes in one of my boxes and after a few weeks hibernating in my cupboard, I thought it was time to put them to good use! The result? This Roasted Acorn Squash Soup that’s also made with the onions and garlic I received in last week’s box. OH and the olive oil too! They’re currently offering virgin olive oil straight from a California olive farm that couldn’t be sold to traditional grocery stores due to a cold night that froze the olives. This meant that the olives were no longer “extra” virgin. I know…so stupid! But great for me cause I got a huge bottle of delicious cold-pressed olive oil for $6.00. Steal!
I also wanted to add that this post is not in anyway sponsored by Imperfect Produce. Lately I’ve been really wanting to share more about the companies with integrity who are doing good in the world. I feel so lucky to have this platform and that you guys are willing to tune in every now and then and I would also like to use this place for good.
So if you live in California, Portland or Seattle definitely check out Imperfect Produce (Save $10 today!) and put in an order for your first box. And then make this Roasted Acorn Squash Soup. You’ll quickly see why both are incredible!
- 2 large acorn squash (around 6 cups chopped), peeled, seeded and chopped
- 2 tbsp olive oil (divided)
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 8 cups of vegetable stock
- 1/2 tsp dried coriander
- 1/4 tsp dried paprika
- 1/8 tsp dried cinnamon
- 1/2 tsp dried rosemary
- salt and pepper, to taste
- Preheat oven to 425 degrees F.
- Spread out acorn squash on tray and drizzle with 1 tbsp of olive oil and sprinkle with salt.
- Roast for 20 minutes.
- Add remaining 1 tbsp of olive oil to a large pot over medium-high heat. Add onions. Cook until transluscent (about 3-4 minutes).
- Add in garlic and cook for 1 more minute.
- Stir in acorn squash and top with vegetable stock and spices. Bring to a boil.
- Once boiling, bring soup to a simmer on low and let simmer for 30 minutes, uncovered.
- Turn of stove and allow soup to cool for at least 10 minutes.
- Using a regular blender or immersion blender, blend soup until smooth. Add water or additional stock to soup if too thick for preference.
- Will keep for up to 1 week in refrigerator.
Want to see how I incorporate this Roasted Acorn Squash Soup into my daily eats? Check out my latest What I Eat In a Day video featuring healthy meal ideas like this soup!
Have you heard of Imperfect Produce? Did you realize the impact of food waste?
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