30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Acorn-Squash Wild Greens Soup
A refined and elegant soup featuring a silky-smooth velouté base, enhanced with a complex sage brown butter and crunchy toasted pepitas.
Total Time
90
Yield
4 servings
Calories
350 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Baking Sheet, Large Pot, Saucepan, Immersion Blender, Fine-Mesh Sieve •
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Instructions
Preheat oven to 425°F (220°C). Halve the Acorn Squash, scoop out seeds, and drizzle with 3 tbsp Avocado Oil, Fleur de Sel, and White Pepper. Place cut-side down on a baking sheet and roast for 45-50 minutes, or until deeply caramelized and tender.
While squash roasts, toast the Pepitas in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Set aside.
In a separate small saucepan, melt the European-Style Unsalted Butter over medium heat. Add the Sage Leaves and cook until the butter turns golden brown and the sage is crispy, about 5-7 minutes. Strain the butter through a fine-mesh sieve, discarding the sage leaves. Set aside.
Heat remaining 1 tbsp Avocado Oil in a large pot over medium heat. Add the Yellow Onion and cook until translucent, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Organic Vegetable Broth and Ground Mace to the pot. Bring to a simmer.
Once the squash is cool enough to handle, scoop out the flesh and add it to the pot. Stir to combine.
Add the Baby Spinach, Lacinato Kale, and Watercress to the pot and cook until wilted, about 3 minutes.
Use an immersion blender to blend the soup until completely smooth. Pass the soup through a fine-mesh sieve to create a velvety texture.
Stir in the Crème Fraîche. Season with additional Fleur de Sel and White Pepper to taste.
Serve hot, drizzled with the Sage Brown Butter and garnished with the Toasted Pepitas.
