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.
This soup is a staple in my home every autumn. The aroma of roasting squash fills the kitchen and always reminds me of cozy family gatherings.
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 (or coconut milk): 1 cup (240 ml)
- 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, drizzle of cream
Instructions
- Roast Squash:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush cut sides of acorn squash with 1 tablespoon olive oil, sprinkle salt and pepper. Place cut side down. Roast 35 to 40 minutes until flesh is tender and edges are browned. Cool slightly.
- Sauté Vegetables:
- Heat remaining olive oil in large pot over medium heat. Add onion and carrots, sauté 5 to 7 minutes until soft. Add garlic, cook 1 minute more.
- Simmer Soup:
- Scoop roasted squash flesh into pot. Add vegetable broth, salt, pepper, nutmeg, thyme. Stir and bring to simmer. Cook 10 minutes for flavors to meld.
- Blend and Finish:
- Remove from heat. Puree soup with immersion blender or blend in batches until smooth. Stir in heavy cream. Taste and adjust seasoning. Reheat gently if needed.
- Serve:
- Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and drizzle of cream if desired.
Save My kids love to help scoop out the roasted squash for this soup. It's a delicious way to bring everyone together at the dinner table.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy. To make it dairy-free, substitute coconut milk. Always check broth and cream labels for hidden allergens.
Nutritional Information
Calories: 270, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 4 g per serving
Save This soup delivers comfort in every spoonful and makes a beautiful start to any fall or winter meal.
Recipe FAQs
- → How do I roast acorn squash evenly?
Cut squash halves evenly, brush with olive oil, and roast cut side down on parchment for 35-40 minutes until tender and slightly browned.
- → Can I substitute butternut squash?
Yes, butternut squash works well and offers a similar sweetness and texture when roasted.
- → What enhances the flavor of this creamy squash dish?
Sautéed onions, carrots, garlic, and warming spices like nutmeg and thyme deepen the natural flavors.
- → How can I make it dairy-free?
Replace heavy cream with coconut milk for a creamy, dairy-free variation without losing richness.
- → What garnishes complement this dish?
Roasted pumpkin seeds and fresh thyme add texture and fresh notes, balancing the creamy base.