Roasted acorn squash stuffed with wild rice and cheese is my favorite fall meal, but I don’t care for the leftovers. One of my goals this week was to take this favorite and redo it in a way that was just as delicious as the first time.
Roasted Acorn Squash and Wild Rice Soup
The recipe below will show you how to make this roasted acorn squash soup from the beginning. If you are looking for a leftover redo, like me, make this two meals by stuffing your roasted squash with wild rice, shredded mozzarella cheese, and roasted garlic. The next day, toss leftovers into your soup pot and start from there!
- 2 Acorn Squash
- 1 Bulb Garlic
- 1 tsp olive oil
- 1 cup Wild Rice
- 2 cups water (wild rice)
- 1 tsp olive oil (wild rice)
- 3 Cups Water
- 3 Cups Half & Half
- 8 oz Shredded Mozzarella Cheese
- Salt and Pepper to taste
Preheat Oven to 400 degrees.
- Slice two acorn squash in half and remove seeds. Wash and pat dry. Rub olive oil all over squash, inside and out. Place squash upside down on roasting pan.
- Remove excess papery/leaves from garlic head. With a sharp knife, slice the tip off of top of the head (approximately 1/4 inch) to expose the cloves. Place head upright on the roasting pan with your squash. Drizzle garlic with 1 tsp olive oil.
- Set your oven timer for thirty-five (35) minutes. Roast the garlic and squash inside your oven while you prepare your wild rice.
- To prepare your wild rice, place two cups of water and 1 tsp of olive oil in a medium saucepan. Bring to boil. Add rice, stir, and return to boil. Once your rice has begun to boil, stir, reduce heat to low, and cover tightly. Cook rice for twenty-five (25) minutes and turn off heat. Leave rice covered until squash is completely roasted.
- After your squash and garlic have roasted for thirty-five (35) minutes, remove garlic and allow to cool. Return squash to your oven and continue to roast for an additional twenty (20) minutes.
- Remove squash after it has roasted for a total of forty-five (45) minutes. Turn your squash upright and begin to remove flesh. Place flesh inside of your soup pot, cover with water and begin to boil.
- While your water is heating, remove cloves of garlic from roasted head with a fork (a shellfish fork works wonderfully). Toss the cloves in with your squash. Once your water has begun to boil, use an immersion blender to combine water, garlic, and squash into a puree.
- Once puree is complete, stir in three cups of half-and-half and the cooked wild rice. Add dash of salt and pepper, bring soup to a slow boil, add mozzarella cheese in small handfuls, stir frequently until melted and combined. Simmer soup on low for twenty minutes. Add additional salt and pepper to taste.
Serve this roasted acorn sqaush soup topped with your favorite croutons. Enjoy!