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Silky Acorn Squash Soup with Halloumi Croutons and Crispy Sage

Silky Acorn Squash Soup with Halloumi Croutons

This Silky Acorn Squash Soup features roasted squash, carrots, onions, and apples pureed to velvety perfection. The dish is topped with crispy sage, halloumi croutons, pepitas, and pomegranate arils.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Servings: 6
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squashes halved, seeds removed
  • 2 yellow onions cut into wedges
  • 2 large carrots peeled, cut into chunks
  • 8 cloves garlic peeled
  • 1 (2-inch) knob fresh ginger peeled and halved
  • 1 Honeycrisp apple cut into wedges
  • ¼ cup chili oil **
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter cut into four pieces
  • 4 cups veggie stock
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 12 fresh sage leaves
  • 1 brick halloumi finely diced
  • Pepitas for sprinkling
  • Pomegranate arils for sprinkling

Equipment

  • 1 large sheet pan
  • 1 silicone mat optional
  • 1 Food processor or blender
  • 1 Large pot

Method
 

  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat.
  2. Arrange the squash cut side up on the baking sheet. Place the onion wedges, carrots, garlic, ginger, and apple wedges around the squash. Drizzle the veg with the chili oil and sprinkle with the salt. Place a pat of butter inside of each squash cavity.
    2 acorn squashes, 2 yellow onions, 2 large carrots, 8 cloves garlic, 1 (2-inch) knob fresh ginger, 1 Honeycrisp apple, ¼ cup chili oil **, 2 tsp kosher salt, 4 tbsp unsalted butter
  3. Place the baking sheet in the oven and roast for 1 hour, rotating the pan once halfway through. The squash should be very tender. If it's not, pop it back into the oven for another 10-15 minutes. Let the veg cool until enough to handle.
  4. Scoop the squash flesh out of its skin into a blender or a food processor. Add the remaining roasted veggies and two cups of the veggie stock. Blitz until you have a very smooth puree.
    4 cups veggie stock
  5. Pour the puree into a large pot. Add the remaining veggie stock and stir in the honey. Place over low heat and simmer for 10-15 minutes. Taste and season with additional salt accordingly.
    1 tbsp honey
  6. While the soup is simmering, heat the olive oil in a large skillet. Add the sage leaves, no more than four at a time, and fry until crisp. Transfer to a plate lined with paper towel.
    2 tbsp olive oil, 12 fresh sage leaves
  7. Add the halloumi to the skillet and spread it out into an even layer. Leave them undisturbed in the skillet until a sear forms. Using a spoon or a spatula, flip the cheese. *** Transfer the croutons to a bowl.
    1 brick halloumi
  8. Spoon the soup into bowls. Top each serving with a spoonful of halloumi, a few sage leaves, pepitas, and pomegranate arils. Serve immediately.
    Pepitas, Pomegranate arils

Notes

** I used chili-infused olive oil. If you're not one for spice or you don't have any on hand, feel free to use regular olive oil. 
*** We're looking to get a good sear on one side of each crouton. There's no need to painstakingly flip every tiny crouton. Don't worry.