Save 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.
The first time I made this soup, it quickly became a favorite for family gatherings on cold evenings. Everyone loves the creamy texture and subtle sweetness of roasted acorn squash blended with fresh herbs.
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
- Prep 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 a pinch of salt and pepper. Place cut side down on the baking sheet.
- Roast:
- Roast squash for 35–40 minutes, until flesh is very tender and browned at the edges. Remove from oven and cool slightly.
- Sauté vegetables:
- While the squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine ingredients:
- Scoop roasted squash flesh into the 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. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
- Add cream:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save Sharing this soup after a day spent carving pumpkins has become a tradition in our home. It warms everyone up after autumn adventures and gives us another reason to gather around the table.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy (heavy cream). For dairy-free, substitute coconut milk and always check labels for hidden allergens.
Nutritional Information
Per serving: Calories: 270, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 4 g
Save This soup brings comfort with each spoonful—perfect for cozy evenings or impressing guests with simple elegance.
Recipe Questions & Answers
- → What is the best way to roast acorn squash for this dish?
Roast halved acorn squash cut-side down at 400°F (200°C) until tender and browned, about 35–40 minutes. This caramelizes the flesh and deepens flavor.
- → Can I substitute heavy cream for a dairy-free option?
Yes, coconut milk can be used as a dairy-free alternative, providing creaminess with a slight coconut flavor suitable for this dish.
- → What herbs enhance the flavor of this soup?
Dried thyme and a hint of nutmeg complement the sweetness of roasted squash and add subtle earthy and warming notes.
- → Is there an alternative to acorn squash?
Butternut squash works well as a substitute, offering similar sweetness and texture when roasted and blended.
- → What garnishes pair well with this creamy squash blend?
Roasted pumpkin seeds add crunch, fresh thyme brings brightness, and a drizzle of cream enhances richness and presentation.