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 on a blustery autumn evening and was amazed at how roasting the squash brought out its deep sweetness. It's become a go-to for family gatherings and cozy weeknight dinners.
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): Optional for garnish
- Fresh thyme leaves: Optional for garnish
- Cream: A drizzle, optional for garnish
Instructions
- Prepare squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and roast:
- Brush cut sides of acorn squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet.
- Roast squash:
- Roast for 35–40 minutes until flesh is tender and edges are browned. Remove and cool slightly.
- Sauté aromatics:
- Heat remaining olive oil in a large pot over medium. Add onion and carrots; cook 5–7 minutes until soft. Add garlic, cook 1 minute more.
- Combine ingredients:
- Scoop squash flesh into pot. Add vegetable broth, salt, pepper, nutmeg, and thyme. Stir well.
- Simmer:
- Bring to a simmer and cook for 10 minutes.
- Blend soup:
- Remove from heat. Puree with immersion blender till smooth, or in batches with countertop blender.
- Add cream:
- Stir in heavy cream. Taste and adjust seasoning as desired.
- Serve:
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and drizzle of cream if you like.
Save This soup always reminds me of Thanksgiving, when my kids request extra crunchy pepitas on top and everyone gathers for a warm meal after our annual hike.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy (heavy cream). Use coconut milk for a dairy-free soup. Always double-check broth and cream labels if sensitive.
Nutritional Information
Per serving: Calories 270, Total Fat 15 g, Carbohydrates 32 g, Protein 4 g
Save This elegant soup is sure to bring warmth to your table. Serve with crusty bread or a crisp salad for a complete meal.
Recipe FAQ
- → How do I roast acorn squash for a smooth texture?
Halve and seed the squash, brush with olive oil, and roast cut-side down at 400°F (200°C) for 35-40 minutes until tender.
- → Can I use a different type of squash?
Yes, butternut squash is a great alternative with a slightly sweeter flavor and similar texture.
- → What is the best way to puree the soup?
Use an immersion blender directly in the pot or carefully blend in batches using a countertop blender until smooth.
- → How can I make this dairy-free?
Substitute heavy cream with coconut milk for a creamy, dairy-free option without sacrificing texture.
- → What garnishes complement this dish?
Roasted pumpkin seeds and fresh thyme leaves add a pleasant crunch and herbal freshness when drizzled with a bit of cream.
- → Can this dish be prepared ahead of time?
Yes, it can be made in advance and gently reheated. Adjust seasoning after warming.