Acorn Squash Soup with Wild Leeks
Cook Time
Cook Time
  • 2 Acorn Squash
  • 1tablespoon of Olive Oil
  • 1 Carrot
  • 150grams of Wild Leeks(chopped – can be substituted with 1 chopped Onion)
  • 2cloves of Garlic(skinned – whole)
  • 1/2teaspoon of Rosemary(chopped or dried)
  • 1/2teaspoon of Oregano(chopped or dried)
  • 1/2teaspoon of Nutmeg(ground)
  • 1/2teaspoon of Paprika
  • 1tablespoon of Honey(can be substituted with Maple Syrup)
  • 2-3cups of Vegetable Stock(any stock would do)
  • 1/2teaspoon of Chives(chopped or dried)
  • Salt(to taste)
  • Black Pepper(to taste)
  • Sugar(to taste)
  • Pistachio(optional garnish – crushed)
  1. Preheat oven to 400(f). Cut Acorn Squash in half and scoop out the seeds. Add Salt and Black Pepper to taste and bake Squash for 45-60 minutes.
  2. Heat a large pot to low-medium and add Olive Oil. Lightly pan fry Wild Leeks, Carrots, and Garlic for 3-5 minutes, stirring often.
  3. Spoon out the flesh of the Acorn Squash and add into the pot.
  4. Mix in Rosemary, Oregano, Nutmeg, Paprika, Honey, Chives, and Vegetable Stock. Add 2-3 cups of Stock depending on how thick you want the soup to be. Bring up to a boil and let simmer for 15-20 minutes.
  5. Blend until smooth (you can leave some chunks for a more rustic soup) using an immersion blender or by transferring to a blender.
  6. Taste for seasoning and check thickness. This is the last chance to add more Salt, Sugar, Black Pepper, or Vegetable Stock. (Mine needed a bit more sugar and stock as it was too thick.) Once you finish adjusting, YOU’RE DONE! Top with your favorite crushed nuts as an optional garnish and enjoy!