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–+ servings
Acorn Squash Soup

Creamy Acorn Squash Soup: Cozy Comfort in Every Spoonful

This creamy acorn squash soup is a healthy, nourishing recipe perfect for chilly evenings, bursting with autumnal flavors.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 whole Acorn Squash the star of this comfort dish, delivering a sweet and nutty flavor.
  • 3 tablespoons Olive Oil helps in roasting the squash and sautéing the veggies for a delicious depth of flavor.
  • 1 teaspoon Salt enhances the natural sweetness of the squash and vegetables.
  • 0.5 teaspoon Ground Black Pepper adds a touch of warmth to the soup.
For the Vegetables
  • 1 medium Onion, chopped provides a sweet base flavor when sautéed.
  • 2 whole Carrots, chopped adds natural sweetness and a hint of color.
  • 3 stalks Celery, chopped brings crunch and a fresh taste to the mix.
  • 5 cloves Garlic, minced infuses the soup with aromatic goodness.
For Flavor Enhancers
  • 4 cups Vegetable Stock provides a rich and savory base for the soup.
  • 6 leaves Sage Leaves infuses an earthy aroma and complements the squash beautifully.
  • 6 sprigs Thyme Sprigs adds fragrant notes that enhance the soup's overall flavor.
  • 1 sprig Rosemary delivers a slightly piney taste that elevates your acorn squash soup experience.
For the Creamy Finish
  • 0.25-0.5 cup Half and Half Cream creates that rich, velvety texture that makes this soup so satisfying.
  • Salt and Pepper to taste; always adjust for the perfect seasoning balance.

Equipment

  • Oven
  • Baking Sheet
  • Large Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions for Acorn Squash Soup
  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, and season with salt and pepper.
  3. Place the prepared acorn squash cut side down on a baking sheet and roast for 25-30 minutes until tender.
  4. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and garlic, sauté for 5-7 minutes.
  5. Pour in the vegetable stock and add sage leaves, thyme sprigs, and rosemary. Simmer for about 10 minutes.
  6. Scoop the flesh from each half of the roasted squash and add it to the pot with the sautéed vegetables and stock.
  7. Blend the soup until creamy and smooth using an immersion blender.
  8. Stir in the half and half cream and taste the soup to adjust seasoning with salt and pepper.
  9. Serve hot, garnished with a sprinkle of cinnamon or honey if desired.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Feel free to get creative with toppings and enjoy your Acorn Squash Soup with a warm baguette or on its own.

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