Pin it 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 creamy roasted acorn squash soup on a chilly autumn evening and was amazed by how a handful of humble ingredients created such a luxurious dish. The aroma of roasting squash filled my kitchen, making it feel extra cozy as we all eagerly awaited dinner.
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
- Roasted pumpkin seeds (pepitas): For garnish, optional
- Fresh thyme leaves: For garnish, optional
- Drizzle of cream: For garnish, optional
Instructions
- Prepare squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast squash:
- Brush cut sides of squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast for 35 to 40 minutes until tender and browned at edges. Cool slightly.
- Sauté vegetables:
- Heat remaining olive oil in large pot over medium heat. Add onion and carrots. Sauté for 5 to 7 minutes until soft, then add garlic and cook 1 minute more.
- Combine and simmer:
- Scoop roasted squash flesh into pot. Add vegetable broth, salt, pepper, nutmeg, and thyme. Stir and bring to simmer. Cook 10 minutes to meld flavors.
- Blend soup:
- Remove from heat. Puree smooth with immersion blender or blend in batches using countertop blender.
- Finish and serve:
- Stir in heavy cream. Adjust seasoning. Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Pin it My kids always ask for seconds, especially when I let them sprinkle extra pepitas on top. This soup has become a favorite comfort meal to share with family on pumpkin-carving night.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board are all you need to prepare this soup easily.
Allergen Information
Contains dairy from heavy cream, but can be made dairy-free with coconut milk. Always check broth and cream labels for allergens.
Nutritional Information
Per serving: Calories 270, Total Fat 15 g, Carbohydrates 32 g, Protein 4 g.
Pin it This soup shines whether served as an appetizer or a cozy main course. The creamy texture and aromatic flavors will have everyone at your table asking for the recipe!
Recipe Questions & Answers
- → What is the best way to roast acorn squash?
Cut squash in half, brush with olive oil, season lightly, and roast cut side down at 400°F until tender and caramelized, about 35-40 minutes.
- → Can this dish be made dairy-free?
Yes, substitute heavy cream with coconut milk to maintain smoothness without dairy.
- → What herbs complement the flavor of roasted acorn squash?
Dried thyme and a hint of nutmeg enhance the natural sweetness and depth of roasted acorn squash.
- → How can I achieve a smooth texture?
Puree the cooked ingredients with an immersion blender or in batches using a countertop blender until completely smooth.
- → What garnishes pair well with this dish?
Roasted pumpkin seeds and fresh thyme leaves add a pleasing crunch and herbal brightness as finishing touches.
- → Are there good substitutions for acorn squash?
Butternut squash works well as an alternative, offering similar sweetness and texture.