Who doesn't love a nice warm soup on a crisp fall day? Personally, it's one of my favorite things! This year, my garden left me with an overabundance of acorn squash, so we got to thinking about what do with it and made some delicious acorn squash soup. Of course, we had to use our favorite Humphrey's rub, BBQ Crack. The addition of BBQ Crack adds not only some amazing flavor but also some very fun names for this soup... I (Jill) came up with some very fun ones involving the acronym for Acorn Squash Soup and BBQ Crack... Im sure you can think of the same ones. For NSFW sake, we're just gonna go with Acorn Squash Soup with BBQ Crack!
Ingredients
6-8 Acorn Squash
6 Carrots
1 Yellow Onion
1-2 Granny Smith Apple(s)
1 – 15oz can of Pumpkin Puree
1 – 15oz can of unsweetened Coconut Milk
2 – 32oz cartons Chicken or Vegetable Stock
Humphrey’s BBQ Crack
Smoked Paprika
Cinnamon
6-8 Sage Leaves or approximately 2 Tbsp (I used fresh)
1 Tbsp Thyme (I used fresh)
1 Bay Leaf
Olive Oil
Directions
Preheat oven to 375 degrees
Cut acorn squash in half and remove seeds. Cut carrots, onion, and apple into
large chunks. Place squash cut-side-up on cookie sheets lined with aluminum foil
or parchment paper (the BBQ Crack gets sticky, and this simply makes clean-up
easier).
Sprinkle squash *generously* with BBQ crack – add smoked paprika and
cinnamon to taste – drizzle with olive oil – I then rub the olive oil and spices into
the squash and flip over so they are cut-side-down on the cookie sheet. Add
carrots and onion to the cookie sheet (I tend to get olive oil everywhere so there
is plenty on the sheet to keep them from sticking, but feel free to add more if you
are neater).
Place in oven for 45 minutes to 1 hour – until squash and carrots are tender. I
add the apples at around the 30-minute mark – they don’t need quite as much
time.
Using a food processor or immersion blender (if using a food processor, you may
need to work in batches) – combine roasted veggies (spoon acorn squash out of
skin – do not include skin), chicken stock, coconut milk, and additional herbs until
smooth. Transfer to a large pot.
Bring to a boil and simmer for 1 – 2 hours, stirring occasionally, to allow it to
thicken a bit and the flavors to all come together.
I got these great little round loaves of bread at Hannaford – after cutting the top
¾ of the center out and then chunking that up, I brushed on olive oil and put in
my air fryer for 10 minutes to keep it from getting as soggy from the soup. I
added the soup and a little bit of Parmesan cheese… VOILA! Enjoy!
We hope you love this recipe that Jill and her mom, Kara, came up with! Let us know if you try it at home! Tag us or use the #Humphreysrecipes!