Velvety Acorn Squash Soup (Printable)

A velvety, aromatic soup featuring roasted acorn squash blended to silky-smooth perfection with warming spices and cream.

# What You Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 lbs total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Drizzle of cream

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet. Roast for 30-35 minutes until flesh is tender. Allow to cool slightly, then scoop out flesh and discard skins.
03 - In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and garlic. Sauté for 5-7 minutes until softened.
04 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to pot. Bring to boil, then reduce heat and simmer for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
06 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Expert Tips:

01 -
  • The natural sweetness of the squash creates a comforting bowl without any added sugar, letting you feel virtuous while indulging in something that tastes decadent.
  • Its incredibly forgiving for beginners, with that magical moment when everything transforms from chunky vegetables to silky elegance right before your eyes.
02 -
  • Never blend hot soup in a blender filled more than halfway, as I learned the hard way when my kitchen ceiling wore butternut soup for a week.
  • Roasting the squash cut-side down creates natural caramelization that elevates the flavor exponentially compared to boiling it.
03 -
  • Save the squash seeds, rinse them clean, toss with olive oil and salt, then roast alongside the squash for the last 10 minutes for a zero-waste garnish that adds delightful crunch.
  • For an unexpected twist that elevates the entire dish, finish with a few drops of truffle oil or a sprinkle of smoked paprika just before serving.
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