Carrot & Acorn Squash Soup

Roasting the acorn squash before it ever sees the soup pot is what gives this bowl its caramelized backbone. The flesh goes mahogany at the edges, the sugars concentrate, and you scoop it straight into the pot with sautéed onions, grated carrots and garlic. The seasoning leans herby rather than sweet, with thyme, dill and white pepper doing the work. A handful of rolled oats simmers in with the vegetable stock, and once everything is tender it all goes into the blender. The oats break down completely and give the soup a creamy, silky body without a drop of dairy. It’s plant-based, high in fiber and exactly the kind of bowl you want when the wind picks up. Serve with crusty bread and a swirl of olive oil on top.

Kitchen Tips

• Grate the carrots rather than chopping. Smaller pieces cook faster and break down completely in the blender for a smoother finish.
• Blend in batches and crack the lid slightly with a folded towel over it. Hot soup builds steam fast and will blow the lid off a sealed blender.
• Toast the dried thyme in the oil for a few seconds before adding stock. Dry herbs need fat and heat to release their flavor.
• White pepper instead of black keeps the soup looking clean and golden once pureed.

Variations

• Swap acorn squash for butternut or kabocha. Roast time stays the same.
• Stir in a swirl of coconut milk at the end for a richer, slightly sweet version.
• Add a teaspoon of curry powder or a knob of fresh ginger with the garlic for a warming twist.