Ingredients:

  • 2 medium acorn squashes (approx. 4 lbs), halved and seeded
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 4 cups vegetable broth
  • 1/2 cup whole milk
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the acorn squash in half vertically and scoop out the seeds. Brush the interior with melted butter and sprinkle with salt and pepper. Place them cut-side down on a sheet pan and roast for 40–50 minutes until the flesh is tender.
  2. While the squash roasts, melt butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes until onions are translucent. Stir in the minced garlic, thyme, and smoked paprika, cooking for another 60 seconds.
  3. Pour in the broth and bring to a gentle boil. Reduce heat to low and simmer for 15–20 minutes.
  4. Scoop the cooked flesh from two of the roasted squash halves and add it into the pot with the simmering vegetables.
  5. Use an immersion blender to blend the soup until velvety smooth. Stir in the whole milk and apple cider vinegar. Season with additional salt and pepper to taste.
  6. Ladle the blended soup into the remaining two roasted squash halves and serve.