Pin this 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 when autumn arrived and acorn squash filled the market. Roasting the squash transforms its flavor into something nutty and sweet, making this a true cold-weather favorite in my kitchen.
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: For garnish, a drizzle (optional)
Instructions
- Prepare squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast squash:
- Brush cut sides of acorn squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet.
- Cook squash:
- Roast for 35 to 40 minutes until very tender and browned on edges. Remove and let cool slightly.
- Sauté vegetables:
- While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots and sauté for 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
- Combine ingredients:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
- Simmer soup:
- Bring to a simmer and cook for 10 minutes to meld flavors.
- Blend soup:
- Remove from heat. Puree the soup using immersion blender or carefully in batches with a countertop blender, until completely smooth.
- Finish soup:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Pin this This soup became a staple at our family Thanksgiving, where everyone loved the warm flavors. It is always requested no matter the occasion when the weather turns chilly.
Serving Suggestions
Pair the soup with crusty bread or serve alongside a crisp green salad for a complete meal.
Wine Pairing
A chilled glass of white wine, like Chardonnay or Sauvignon Blanc, complements the rich, creamy flavors of the soup.
Nutrition
Each serving contains 270 calories, 15 g fat, 32 g carbohydrates, and 4 g protein. It is vegetarian and gluten-free.
Pin this Finish with a sprinkle of pumpkin seeds or fresh thyme. Enjoy your bowl of creamy comfort!
Recipe FAQs
- → How do I roast acorn squash perfectly?
Cut the squash in half, remove seeds, brush with oil and seasoning, then roast cut-side down at 400°F (200°C) for 35-40 minutes until tender and caramelized.
- → Can I substitute heavy cream for a dairy-free option?
Yes, coconut milk works well as a creamy, dairy-free alternative that maintains richness and flavor.
- → What can I use if I don't have acorn squash?
Butternut squash is a great substitute, offering a similar sweetness and creamy texture when roasted.
- → What herbs enhance the flavor of this dish?
Thyme and a hint of nutmeg complement the natural sweetness of the squash and add depth to the flavor.
- → How do I achieve a smooth texture without lumps?
Use an immersion blender or countertop blender to puree the soup until completely smooth and creamy.