Roasted Acorn Squash and Shallot Soup

In December, life is hectic. And busy. And we’re all scrambling around from work to holiday parties to family gatherings. Racing to get gifts, and make bounties of food. We’re all doing our best to get it all done and to fit it all in.

Roasted Acorn Squash and Shallot Soup

We’re overindulging in sweets and drinks and our diets are high in sugar and calories and low in nutrients. There’s nothing more satisfying than a bowl of cozy soup. This hearty roasted acorn squash and shallot soup uses just a few pantry ingredients, and comes together in under 45 minutes.

Roasted Acorn Squash and Shallot Soup

And because you’re using the Wolf Gourmet countertop oven, not the stovetop, the work is practically done for you. Just set the temperature and the timer, and then blend in the Wolf Gourmet high-performance blender on the soup setting and you’re ready to serve.

Roasted Acorn Squash and Shallot Soup Roasted Acorn Squash and Shallot Soup
Roasted Acorn Squash Soup
Roasted Acorn Squash and Shallot Soup
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Servings
4-6
Cook Time
40 minutes
Servings
4-6
Cook Time
40 minutes
Roasted Acorn Squash Soup
Roasted Acorn Squash and Shallot Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Cook Time
40 minutes
Servings
4-6
Cook Time
40 minutes
Ingredients
  • 2 large acorn squash
  • 8-10 shallots
  • 1/4 cup olive oil more for drizzling
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 cup raw cashews
  • 3 - 4 cups vegetable broth
  • sea salt to taste
  • 1/4 cup parsley finely minced
Instructions
  • Set the Wolf Gourmet Countertop oven to 450 degrees and start the convection.
  • Using the 5 1/2 inch utility knife cut the squash in half and scoop out the seeds. Then cut each half into four wedges. Trim the shallots and remove the rough outer layer.
  • Arrange the squashed the shallots in the tray and drizzle with 1/4 cup olive oil. Roast for 30 minutes, flipping the squash and shallots halfway through. The squash and shallots are done when they are golden brown, soft and tender.
  • Scoop out the squash meat and discard the peels. Add the squash meat, shallots, apple cider vinegar, cashews, broth and a pinch of salt and pepper into the Wolf Gourmet High-Performance Bender. Blend on the soup setting until smooth.
  • Portion the soup into bowls. Combine the finely minced parsley with the extra olive oil and drizzle over the top. Serve immediately, and warm.

sherrie-castellano

 

Sherrie Castellano is a former health coach turned food writer, photographer and pop-up chef based in St. Louis, MO. A collection of Sherrie’s recipes, stories and images can be found on her Saveur Blog Award nominated website With Food + Love. Sherrie is also the marketing Director for Big Heart Tea Co.

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3 comments on “With Food + Love: Roasted Acorn Squash and Shallot Soup”

  1. Sarah O

    Love and use all the time and mine is 12 years old!! Stainless knobs are my fav! But id take any!

  2. Dana

    Red, please! This is so cool!

    Dana

  3. life

    whoah this weblog is great i love reading your posts. Keep up the good work!
    You know, lots of persons are hunting round for this info, you
    can aid them greatly.

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