Recipe: Salt Creek Grille’s Roasted Acorn Squash Soup

By
Rachel Bozek
-
Roasted Scorn Squash Soup Recipe

Sponsored

This sponsored post is brought to you by Salt Creek Grille – Princeton.

It’s been a cold winter, so we’re especially excited to warm up with a delicious soup from Salt Creek Grille – Princeton. In honor of National Soup Month, we’re sharing the restaurant’s recipe for roasted acorn squash soup, a delectable favorite packed with seasonal flavors.

Roasted Acorn Squash Soup

Serves 4

Ingredients:

  • 2 whole acorn squash split, deseeded and roasted
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 tsp garlic, chopped
  • 2 tsp shallots, chopped
  • 4 cups turkey stock
  • 1 tsp curry
  • 1 tbsp cinnamon
  • ½ tsp cayenne
  • ½ tsp nutmeg
  • 1 tbsp brown sugar
  • 1 cup heavy cream
  • salt and pepper, to taste

 

Directions:

  1. Drizzle squash, face up, with olive oil, salt, and pepper on a sheet pan and roast for approximately 45 minutes, or until fork tender.
  2. Chop onion, celery, garlic, and shallots and add to heavy bottom stock pot until caramelized.
  3. Add turkey stock and bring to a boil. Let it simmer. 
  4. Scoop squash out of skin. Add scooped squash into the simmering pot, and discard the skin.
  5. Simmer for 20 minutes.
  6. Add curry, cinnamon, cayenne, nutmeg, brown sugar, and heavy cream.
  7. Carefully blend soup mixture until smooth.
  8. Adjust seasoning with salt and pepper.
  9. Enjoy!

Salt Creek Grille – Princeton
Forrestal Village
1 Rockingham Row
Princeton, NJ
609-419-4200