Pin 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 soup for a chilly autumn evening and it quickly became a family favorite. Roasting the squash brings out a deep flavor that always impresses guests.
Ingredients
- Acorn Squash: 2 medium acorn squash 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 divided
- 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 (optional): For garnish
- Fresh Thyme Leaves (optional): For garnish
- Cream (optional): Drizzle for garnish
Instructions
- Prep Squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Roast Squash:
- Brush cut sides of squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast for 35–40 minutes until very tender and browned on edges. Cool slightly.
- Sauté Vegetables:
- Heat remaining 1 tablespoon olive oil in large pot over medium heat. Add onion and carrots. Sauté 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine Ingredients:
- Scoop roasted squash flesh into pot. Add vegetable broth salt 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 immersion blender to puree soup until smooth. Alternatively blend carefully in batches.
- Add Cream:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Ladle soup into bowls and garnish with pumpkin seeds fresh thyme and a drizzle of cream if desired.
Pin Making this soup together with my kids always brings warmth to our kitchen. Everyone gets a spoon for taste-testing and we share stories while it simmers.
Required Tools
Baking sheet parchment paper large pot blender or immersion blender knife and cutting board.
Allergen Information
Contains dairy. For a dairy-free version substitute coconut milk. Always check broth and cream labels for hidden allergens.
Nutritional Information
Per serving: Calories 270, Total Fat 15 g, Carbohydrates 32 g, Protein 4 g.
Pin This soup is perfect for cozy gatherings or quick lunches. Enjoy its creamy texture and heartwarming flavor.
Recipe Q&A
- → What’s the best way to roast acorn squash?
Cut squash in halves, brush with olive oil, season lightly, and roast cut side down at 400°F until tender and browned.
- → Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut milk for a smooth, dairy-free alternative without sacrificing creaminess.
- → Which herbs complement the squash best?
Thyme and a touch of nutmeg provide a warm, earthy balance to the squash's sweetness and enhance overall aroma.
- → What is the benefit of pureeing the soup smoothly?
Pureeing creates a velvety texture that blends all flavors seamlessly, offering a comforting mouthfeel ideal for cooler days.
- → Are there good substitutes for acorn squash?
Butternut squash works well as a substitute, offering a slightly different sweetness but similar creamy texture when roasted.
