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.
I made this squash soup last fall for a dinner with friends and it was such a hit that everyone asked for seconds. It brings warmth and coziness to the table while feeling just a little bit special.
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
- Garnishes (optional): Roasted pumpkin seeds (pepitas) fresh thyme leaves a drizzle of cream
Instructions
- Prepare squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush cut sides of 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 squash:
- Roast for 35 to 40 minutes until squash is very tender and browned at the edges. Remove from oven and cool slightly.
- Cook vegetables:
- 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.
- Add squash and seasonings:
- 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 allowing flavors to meld.
- Blend:
- Remove from heat. Use an immersion blender to puree soup until completely smooth or transfer carefully in batches to a countertop blender.
- Add cream:
- Stir in heavy cream. Taste and adjust seasoning if needed.
- Serve:
- Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds fresh thyme and a drizzle of cream if desired.
Pin it This soup often makes an appearance at family gatherings especially during the holidays bringing everyone together around the table for a comforting bowl.
Required Tools
Baking sheet parchment paper large pot blender or immersion blender knife and cutting board
Allergen Information
Contains dairy from heavy cream. Substitute coconut milk for a dairy-free version and always double-check broth and cream labels for allergens.
Nutritional Information
Per serving: Calories 270 Total Fat 15 g Carbohydrates 32 g Protein 4 g
Pin it This soup is best enjoyed fresh but leftovers reheat beautifully for a quick cozy meal.
Recipe FAQs
- → How do I roast the acorn squash evenly?
Cut squash halves placed cut side down on a parchment-lined baking sheet and roasted at 400°F for 35-40 minutes ensure even cooking and tender flesh.
- → Can I substitute the heavy cream for a dairy-free option?
Yes, coconut milk works well as a dairy-free alternative, providing a similar creaminess without altering the flavor too much.
- → What spices enhance this dish’s flavor?
Nutmeg and dried thyme complement the natural sweetness of the squash and add aromatic warmth to the blend.
- → Is it better to use an immersion blender or countertop blender?
Both work well. An immersion blender allows for easy pureeing directly in the pot, while a countertop blender offers smooth texture in batches.
- → What are good garnishes for this dish?
Roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream add texture, freshness, and an elegant touch.