There’s something magical about the velvety richness of Acorn Squash Soup, a dish that feels like a cozy autumn hug in every spoonful. This vibrant, golden soup combines the natural sweetness of roasted squash with a hint of earthy warmth, creating a flavor profile that’s both comforting and sophisticated. In just 55 minutes, you can whip up a bowl that’s as nourishing as it is delicious, packed with vitamins and fiber to fuel your day.
The creamy texture, enhanced by a touch of olive oil, pairs beautifully with the subtle nuttiness of the squash, while a sprinkle of seasoning adds a savory depth. Whether you’re craving a light lunch or a hearty starter, this soup’s smooth, luxurious consistency and vibrant color will make it a standout on your table. It’s the perfect blend of simplicity and indulgence, ready to warm your soul in under an hour.
Ingredients for Acorn Squash Soup
- For the roasted acorn squash:
- ▢ 3 large acorn squash, halved and seeded (choose squash with smooth, unblemished skin)
- ▢ 3 Tablespoons olive oil (extra virgin works best)
- ▢ 2 teaspoons salt (kosher or sea salt recommended)
- ▢ 1 teaspoon pepper (freshly ground for best flavor)
- ▢ 1 teaspoon garlic powder (or substitute with 2 minced garlic cloves)
- ▢ ½ Tablespoon powdered sage (or 1 Tablespoon fresh sage, finely chopped)
- For the soup:
- ▢ 2 Tablespoons olive oil
- ▢ 1 yellow onion, diced (sweet onions work well too)
- ▢ 3 medium carrots, sliced into rounds (peeled for smoother texture)
- ▢ 1 teaspoon salt
- ▢ 4 cups vegetable stock (low-sodium if preferred)
- ▢ ½ teaspoon ground black pepper
- ▢ 1 teaspoon garlic powder
- ▢ 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
- ▢ 1 teaspoon powdered sage (or 2 teaspoons fresh sage, chopped)
- ▢ 2 bay leaves (remove before blending)
- For garnish:
- ▢ Toasted pepitas (pumpkin seeds)
- ▢ Crème fraiche (or substitute with sour cream or Greek yogurt)
Step-by-Step Instructions
- Prep: Preheat the oven to 415°F (213°C) and line a baking sheet with parchment paper.
- Season the squash: Rub the olive oil, salt, pepper, garlic powder, and sage all over the cut sides of the squash. Ensure even coverage for maximum flavor.
- Roast: Place the squash cut-side-down on the prepared baking sheet and roast for 40 minutes or until fork tender. The edges should caramelize slightly.
- Sauté: While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot, seasoning with salt. Sauté for 5-7 minutes until the veggies are softened and fragrant.
- Build the soup: Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves. Mix well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld.
- Blend: Scoop the flesh of the roasted squash into a blender. Carefully pour the soup mixture over it. Blend until smooth and creamy. (For a chunkier texture, blend only half the soup.)
- Serve: Serve warm, topped with toasted pepitas and a drizzle of crème fraiche. Enjoy immediately!
Creative Toppings and Garnishes
Elevate your Acorn Squash Soup with a variety of toppings! Try toasted pepitas for a crunchy texture, or drizzle with crème fraiche for a creamy finish. For a spicy kick, add a sprinkle of chili flakes, or go savory with crispy fried sage leaves. A swirl of pumpkin seed oil or a dollop of whipped coconut cream can also add a unique twist.
Perfect Pairings: What to Serve With Your Soup
This hearty soup pairs beautifully with crusty bread or garlic knots for dipping. For a lighter option, serve alongside a mixed greens salad with a tangy vinaigrette. If you’re hosting a cozy dinner, pair it with a roasted vegetable platter or a grilled cheese sandwich for a comforting meal.
Storing and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable stock or water to reach your desired consistency. For freezing, omit the garnishes and store in a freezer-safe container for up to 3 months.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cut squash from the grocery store to skip the prep work. Alternatively, roast the squash a day ahead and store it in the fridge until you’re ready to make the soup. If you’re in a rush, blend the soup directly in the pot using an immersion blender instead of transferring it to a countertop blender.
Recipe Variations to Try
Experiment with different flavors by swapping butternut squash for acorn squash or adding a touch of maple syrup for sweetness. For a creamier texture, stir in coconut milk or heavy cream before blending. If you prefer a chunkier soup, skip the blending step and enjoy it as a rustic, veggie-packed stew.
Acorn Squash Soup
Ingredients
For the roasted acorn squash
- 3 large acorn squash, halved and seeded
- 3 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ Tablespoon powdered sage
For the soup
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 1 teaspoon salt
- 4 cups vegetable stock
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh thyme
- 1 teaspoon powdered sage
- 2 bay leaves
- Toasted pepitas, for garnish
- Crème fraiche, for garnish
Instructions
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Season the squash. Rub the olive oil, salt, pepper, garlic powder, and sage all over the cut sides of the squash.
- Roast. Place the squash cut-side-down on the prepared baking sheet and roast for 40 minutes or until fork tender.
- Saute. While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot. Season with salt. Saute until the veggies are softened.
- Build the soup. Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Blend. Scoop the flesh of the squash into a blender and pour the soup over it. Blend until smooth.
- Serve. Serve warm, topped with toasted pepitas and a drizzle of crème fraiche.