Preheat your oven to 400 degrees F. This temperature is perfect for roasting, ensuring the acorn squash caramelizes beautifully.
Take your acorn squash and carefully cut it in half. Make sure to scoop out the seeds; they can be saved for roasting later! Drizzle the cut sides with olive oil, then sprinkle with salt and freshly ground black pepper. Placing the squash cut side down in a baking dish and covering it with tin foil helps retain moisture, creating that tender texture we love.
Roast the squash in the oven for about 30 to 40 minutes, or until it's fork-tender. Keep an eye on it; the goal is to caramelize the sugars in the squash, making it sweet and delicious.
While the squash is roasting, grab a large pan and heat the remaining olive oil over medium heat. Add in the garlic and green onions, sautéing until they’re fragrant and soft—about five minutes does the trick.
Next, stir in the salt, ground sage, and thyme leaves. This mixture creates a fragrant base that really elevates the soup’s flavor.
Pour in the chicken broth and stir to combine. Bring this mixture to a gentle boil, then reduce the heat, cover it, and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
Once the squash is done roasting, remove it from the oven. Let it cool slightly before peeling away the skin. Chop the flesh into coarse pieces and add it, along with the pumpkin puree, to the broth mixture. Stir it all together, cover it again, and let it simmer on low for another 10 minutes.
Now comes the fun part! Use an immersion blender to blend the soup until it’s creamy and smooth. If you don’t have one, you can carefully transfer batches to a blender, but be cautious of the hot liquid.
After blending, return the soup to the pan. Stir in the heavy cream until it’s evenly combined. You can adjust the consistency with a bit more broth if it’s too thick.
Finally, serve your soup hot, topped with a dollop of sour cream and a sprinkle of pumpkin kernels. This adds a lovely crunch and makes the dish visually appealing.
