Acorn Squash Soup (Printable)

A velvety soup featuring roasted acorn squash, aromatic vegetables, and warming spices like nutmeg and cinnamon.

# What You'll Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 pounds total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Cream for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on baking sheet. Roast for 30 to 35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
02 - Heat remaining olive oil in large pot over medium heat. Add onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
03 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to pot. Bring to boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Remove from heat. Use immersion blender to puree soup until smooth, or transfer in batches to countertop blender.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
06 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and cream drizzle if desired.

# Expert Hints:

01 -
  • The silky texture hits that perfect balance between substantial and light, making it suitable for both a starter or a main dish when youre craving comfort without heaviness.
  • The aromatics in this recipe create layers of flavor that develop beautifully overnight, making it perhaps even better as leftovers the next day.
02 -
  • Dont skip the cooling time after roasting the squash, as Ive burned my fingers too many times trying to rush this step, and the skin separates much more easily when it has a few minutes to rest.
  • When blending hot soup in a countertop blender, never fill it more than halfway and always secure the lid with a kitchen towel pressed firmly on top to prevent scalding explosions, a painful lesson I learned the messy way.
03 -
  • Save time by microwaving the whole squash for 3 minutes before cutting, which softens the skin just enough to make slicing significantly easier without affecting the roasting results.
  • The ultimate soup consistency comes from removing the pot from heat before blending, allowing it to cool slightly, which prevents the starch in the squash from becoming gluey when agitated while too hot.
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