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 rainy fall afternoon and was surprised how effortless and satisfying it was. Since then, it's become a favorite for casual dinners with friends and family.
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, a drizzle of cream
Instructions
- Roast the squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on the baking sheet. Roast for 35 to 40 minutes, until flesh is very tender and browned at the edges. Remove from oven and cool slightly.
- Sauté the vegetables:
- While the squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
- Simmer the soup:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Blend the soup:
- Remove from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
- Finish and serve:
- Stir in heavy cream. Taste and adjust seasoning as needed. Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save My kids love swirling extra cream into their bowls and topping with crunchy pepitas. Gathering around for soup night always brings us together, especially when autumn sets in.
Serving Suggestions
Serve this soup with crusty bread or a crisp green salad for a complete meal. It also pairs wonderfully with a glass of white wine for a cozy evening.
Allergen and Diet Info
This soup contains dairy if using heavy cream. To make it gluten-free and vegan, simply substitute coconut milk and check broth and cream labels for any hidden allergens.
Nutrition Facts
Each serving has approximately 270 calories, 15 g total fat, 32 g carbohydrates, and 4 g protein.
Save This soup is even better the next day as the flavors deepen. Make ahead for effortless cozy meals!
Recipe FAQ Section
- → What is the best way to roast acorn squash?
Roast acorn squash cut side down at 400°F (200°C) for 35-40 minutes until tender and lightly browned for maximum sweetness.
- → Can I substitute butternut squash in this dish?
Yes, butternut squash can replace acorn squash, offering a similar creamy texture with a slightly sweeter flavor.
- → How do I make this dish dairy-free?
Replace heavy cream with coconut milk to maintain creaminess while keeping it suitable for dairy-free diets.
- → What seasonings enhance the flavor?
Nutmeg, dried thyme, salt, and black pepper provide warm, earthy notes that complement the roasted squash and vegetables.
- → What garnishes work well with this dish?
Roasted pumpkin seeds and fresh thyme leaves add texture and a refreshing herbal accent to the creamy base.
- → Is this dish suitable for vegetarians?
Yes, using vegetable broth and plant-based cream alternatives ensures a vegetarian-friendly option.