Save A velvety, comforting soup made from roasted acorn squash, blended with aromatic vegetables and finished with cream. Perfect for chilly days and elegant enough for entertaining.
I first made this soup for a small autumn dinner party and it quickly became a seasonal staple that my family requests every year.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and sliced
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (1 liter)
- Heavy cream: 1 cup (240 ml), or coconut milk for dairy-free
- Olive oil: 2 tbsp
- Salt: 1 tsp, or to taste
- Ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Dried thyme: 1/2 tsp
- Garnish (optional): Roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream
Instructions
- Prepare squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and roast:
- Brush acorn squash cut sides with 1 tablespoon olive oil, sprinkle with salt and pepper, and place cut side down on baking sheet.
- Roast squash:
- Roast for 35 to 40 minutes until flesh is very tender and browned at the edges. Cool slightly.
- Sauté vegetables:
- While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots and sauté for 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
- Add squash and liquids:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
- Simmer:
- Bring soup to a simmer and cook for 10 minutes so flavors meld.
- Blend:
- Remove from heat. Puree soup until completely smooth using an immersion blender or carefully in batches in a countertop blender.
- Finish:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, thyme, and cream if desired.
Save This soup reminds me of crisp fall evenings when we gather around the table with warm bowls and share stories from the day.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy. Use coconut milk for a dairy-free version. Always check labels for hidden allergens in broth and cream.
Nutritional Information
Per serving: Calories 270, Total Fat 15 g, Carbohydrates 32 g, Protein 4 g
Save Serve this soup hot, topped with garnishes for a beautiful presentation that elevates any meal.
Common Questions
- → What is the best way to roast acorn squash?
Slice the squash in half, remove seeds, brush with olive oil, season lightly, and roast cut-side down at 400°F (200°C) for 35–40 minutes until tender.
- → Can I substitute heavy cream with a dairy-free option?
Yes, coconut milk works well to maintain creaminess while keeping it dairy-free.
- → What other squashes can be used as alternatives?
Butternut squash is a great substitute with a similar sweet, nutty flavor.
- → How should the soup be blended for the smoothest texture?
Using an immersion blender or a countertop blender in batches results in a velvety, smooth consistency.
- → What garnishes complement this squash dish?
Roasted pumpkin seeds and fresh thyme add texture and fresh herbal notes, enhancing the dish’s profile.
- → Can this dish be prepared ahead of time?
Yes, it can be made in advance and gently reheated before serving without compromising texture or flavor.