Save A velvety, comforting soup made from roasted acorn squash, blended with aromatic vegetables and finished with cream. Perfect for chilly days and elegant enough for entertaining.
The first time I made this acorn squash soup, the whole kitchen filled with the sweet scent of roasting squash and spices, bringing a cozy feeling to the house. It was an instant hit at dinner and now it is my go-to soup during autumn evenings.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and sliced
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (1 liter)
- Heavy cream: 1 cup (240 ml) or coconut milk for dairy-free
- Olive oil: 2 tbsp
- Salt: 1 tsp or to taste
- Ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Dried thyme: 1/2 tsp
- Roasted pumpkin seeds (pepitas): For garnish (optional)
- Fresh thyme leaves: For garnish (optional)
- Cream: A drizzle for garnish (optional)
Instructions
- Prepare the squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and roast:
- Brush cut sides of acorn squash with 1 tablespoon olive oil, sprinkle with salt and pepper, place cut side down on baking sheet.
- Bake:
- Roast squash for 35 to 40 minutes until flesh is very tender and browned at the edges. Remove and let cool slightly.
- Sauté vegetables:
- While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots, cook for 5 to 7 minutes until soft. Add garlic, cook 1 minute.
- Add squash and liquids:
- Scoop roasted squash flesh into pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
- Simmer:
- Bring to a simmer and cook 10 minutes to meld flavors.
- Blend:
- Remove from heat. Puree soup with immersion blender until smooth, or carefully blend in batches with countertop blender.
- Add cream:
- Stir in heavy cream. Taste and adjust seasoning.
- Serve:
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save My kids love swirling extra cream into their bowls and decorating with pepitas. This soup always brings the family together on chilly nights for a warm, nourishing meal.
Serving Suggestions
Serve with crusty bread or a crisp green salad for a complete meal. Pair it with white wine for an elegant evening.
Nutrition Information
Each serving has about 270 calories, 15 g total fat, 32 g carbohydrates, and 4 g protein.
Kitchen Tools Needed
You will need a baking sheet, parchment paper, large pot, blender or immersion blender, knife, and cutting board for this recipe.
Save This comforting soup is sure to warm you up and impress guests. Enjoy every creamy spoonful.
Cooking Guide
- → What is the best way to roast acorn squash?
Cut the squash in half, remove seeds, brush with olive oil, and roast cut-side down at 400°F for 35–40 minutes until tender and browned.
- → Can I substitute other squash varieties?
Yes, butternut squash works well as a replacement, offering a similar sweetness and texture.
- → How can I make this dish dairy-free?
Replace heavy cream with coconut milk to maintain creaminess without dairy.
- → What garnishes complement this dish?
Roasted pumpkin seeds and fresh thyme add crunch and aromatic notes that enhance the creamy base.
- → What cooking tools are essential?
A baking sheet, large pot, and blender or immersion blender are needed to roast, cook, and puree the ingredients smoothly.
- → Can this dish be prepared ahead of time?
Yes, it keeps well in the refrigerator for several days and reheats gently on the stove or in a microwave.