Save to Pinterest 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 for a family gathering, and everyone was amazed by the flavors and silky texture. It quickly became a favorite for cold evenings and special occasions.
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
- Garnish (optional): roasted pumpkin seeds (pepitas), fresh thyme leaves, a drizzle of cream
Instructions
- Roast the squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 35 to 40 minutes, until flesh is tender and browned at the edges. Remove from oven and cool slightly.
- Sauté the vegetables:
- While the squash roasts, 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.
- Combine and simmer:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine. Bring to a simmer and cook for 10 minutes to meld flavors.
- Blend soup:
- Remove from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
- Add cream and serve:
- Stir in heavy cream. Taste and adjust seasoning. Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save to Pinterest This soup is always requested when my family gathers for holidays. My kids love helping scoop out the cooled, roasted squash, and everyone enjoys a warm bowl together on cold evenings.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy (heavy cream). 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
Save to Pinterest The flavors of the roasted acorn squash are elegant and comforting, perfect for both weeknight dinners and festive occasions. Enjoy every spoonful!
Recipe FAQs
- → What type of squash is best for this dish?
Acorn squash is ideal for its sweet, nutty flavor and tender texture after roasting. Butternut squash can be used as a substitute.
- → Can I make this dish dairy-free?
Yes, replace heavy cream with coconut milk for a creamy, dairy-free alternative without sacrificing richness.
- → How should the squash be prepared before roasting?
Halve and seed the acorn squash, brush with olive oil, season lightly, and roast cut-side down until tender and browned.
- → What are good garnishes to complement the flavors?
Roasted pumpkin seeds and fresh thyme leaves add crunch and fresh herbal notes, while a drizzle of cream enhances richness.
- → How can I adjust seasoning to taste?
After blending, taste the dish and add salt, pepper, or spices like nutmeg and thyme as preferred for a balanced flavor.