Velvety Acorn Squash Soup (Printable)

Velvety acorn squash blended with warming spices, cream, and aromatic vegetables for comforting fall flavors.

# What You'll Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 lbs 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil. Place cut side down on the prepared baking sheet. Roast for 30 to 35 minutes until the flesh is tender. Allow to cool slightly, then scoop out the flesh and discard the skins.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
03 - Add the roasted acorn squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Remove from heat. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender.
05 - Stir in the 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 a drizzle of cream if desired.

# Expert Suggestions:

01 -
  • It tastes fancy but uses simple ingredients you can grab at any market without hunting down specialty items.
  • The natural sweetness means you dont need to add sugar, just let the squash do its thing.
  • It reheats beautifully, so you can make it Sunday and eat it all week without losing that silky texture.
  • One pot does most of the work after roasting, which means fewer dishes piled in the sink.
02 -
  • Do not skip roasting the squash, boiling it will make the soup watery and dull instead of sweet and caramelized.
  • Let the squash cool for a few minutes before scooping or you will burn your fingers, I learned this the painful way.
  • If your soup is too thick after blending, add broth or water a quarter cup at a time until it reaches the consistency you want.
03 -
  • Roast extra squash and freeze the flesh in portions, then you can make this soup anytime without the oven step.
  • Use a high speed blender if you have one, it makes the soup impossibly smooth and almost creamy even before you add the cream.
  • Taste the soup before serving and add a tiny pinch of sugar if your squash was not very sweet, it brightens everything up.
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