Acorn Squash Soup Recipe

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

Acorn Squash Soup Ingredients
  • 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

  1. Prep: Preheat the oven to 415°F (213°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer: Bring the soup to a boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld.
  7. 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.)
  8. 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

Acorn Squash Soup

Tuba
There’s something magical about the velvety richness of Acorn Squash Soup, a dish that feels like a cozy autumn hug in every spoonful. 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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6
Calories 223 kcal

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.

Nutrition

Calories: 223kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 2gSodium: 1819mgPotassium: 897mgFiber: 5gSugar: 4gVitamin A: 6268IUVitamin C: 28mgCalcium: 95mgIron: 2mg
Keyword acorn squash, creamy soup, fall soup, healthy soup, soup recipe
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