Acorn Squash Soup (Printable)

A rich, comforting soup with roasted squash, aromatic vegetables, and warm spices for a silky smooth finish.

# What You Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 lbs total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Heavy cream for drizzling

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on the baking sheet.
02 - Roast for 30 to 35 minutes until flesh is tender. Remove from oven and allow to cool slightly, then scoop out the flesh and discard the skins.
03 - In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for 5 to 7 minutes until vegetables are softened.
04 - Add the roasted acorn squash flesh, vegetable broth, water, salt, black pepper, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
05 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth and silky. Alternatively, transfer soup in batches to a countertop blender and blend until smooth.
06 - Stir in the heavy cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed, being careful not to boil.
07 - Ladle the soup into bowls. Top with toasted pumpkin seeds, chopped fresh chives, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • The natural sweetness of the acorn squash caramelizes when roasted, creating a depth of flavor that canned pumpkin just cant match.
  • Its incredibly forgiving – I once accidentally added twice the cinnamon and it still turned out delicious, maybe even better than the original.
02 -
  • If you blend the soup while its too hot with a traditional blender, the steam can create pressure and cause the lid to blow off – I learned this the hard way with squash soup on my ceiling.
  • Letting the roasted squash cool just enough to handle before scooping makes the process much easier, but dont let it cool completely or it wont blend as smoothly.
03 -
  • If your immersion blender isnt creating a perfectly smooth texture, try passing the soup through a fine-mesh sieve for that restaurant-quality silkiness.
  • Save the acorn squash seeds, rinse them well, toss with olive oil and salt, then roast alongside the squash for the last 10 minutes for a zero-waste garnish that adds wonderful crunch.
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