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.
This soup became a family favorite after I first made it on a blustery fall weekend. The sweet roasted acorn squash and silky broth made everyone gather around the kitchen for seconds.
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: For garnish (optional)
- Fresh thyme leaves: For garnish (optional)
- Cream: A drizzle, for garnish (optional)
Instructions
- Prepare squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season & roast:
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place cut side down on the baking sheet.
- Bake:
- Roast squash for 35–40 minutes until flesh is very tender and browned at the edges. Remove and cool slightly.
- Sauté veggies:
- While squash roasts heat remaining olive oil in a large pot over medium heat. Add onion and carrots. Sauté for 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine:
- Scoop roasted squash flesh into the pot. Add vegetable broth salt black pepper nutmeg and thyme. Stir to combine.
- Simmer:
- Bring to a simmer and cook for 10 minutes letting flavors meld.
- Blend:
- Remove from heat. Puree the soup using an immersion blender or carefully blend in batches in a countertop blender.
- Add cream:
- Stir in heavy cream. Adjust seasoning as needed.
- Serve:
- Reheat gently if necessary. Ladle into bowls. Garnish with pumpkin seeds fresh thyme and a drizzle of cream.
Pin it On chilly evenings we love gathering together to enjoy this soup. Even picky eaters ask for a second serving especially with a slice of crusty bread.
Required Tools
Baking sheet parchment paper large pot blender or immersion blender knife and cutting board
Allergen Information
Contains dairy from heavy cream. For dairy-free option substitute coconut milk. Always check broth and cream ingredient labels for hidden allergens.
Nutritional Information
Per serving: 270 calories 15g fat 32g carbohydrates 4g protein
Pin it This soup brings warmth and comfort to any table. Enjoy it as a starter or a cozy main dish.
Recipe FAQs
- → How do I roast the acorn squash for best flavor?
Cut the squash in half, brush with olive oil, season lightly, and roast cut side down at 400°F until the flesh is tender and caramelized around the edges.
- → Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut milk to achieve a similar creamy texture without dairy.
- → What alternatives can I use if I don’t have acorn squash?
Butternut squash works well as a substitute, providing a similar sweetness and creamy consistency when roasted and blended.
- → Which herbs and spices enhance the flavor?
Nutmeg, thyme, salt, and black pepper add warmth and depth, perfectly complementing the natural sweetness of the squash and vegetables.
- → What sides pair well with this dish?
Crusty bread or a fresh green salad balance the creamy texture, while a glass of white wine enhances the overall experience.