Acorn Squash Soup (Printable Version)

A velvety soup featuring roasted acorn squash blended with aromatic vegetables and warm spices for a silky-smooth finish.

# 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 - Drizzle of cream

# How-To Steps:

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

# Expert Advice:

01 -
  • The velvety texture somehow manages to feel light yet deeply satisfying all at once, like someone wrapped your insides in a cashmere sweater.
  • This soup works magic with just a handful of ingredients, proving that sometimes the simplest recipes create the most profound flavors.
02 -
  • Never add cream to boiling hot soup unless you want it to curdle, always reduce the heat or take it off completely before stirring in dairy.
  • The soup will taste significantly better if you let it rest for 5 minutes after blending, allowing the flavors to settle and marry properly.
03 -
  • Save the acorn squash seeds, rinse them clean, toss with olive oil and salt, then roast alongside the squash for the last 10 minutes for a zero-waste garnish that adds incredible texture.
  • For the absolute silkiest texture, after blending, strain the soup through a fine-mesh sieve, pressing with a spatula to extract all the liquid gold while leaving any fibrous bits behind.
Go Back