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.
I first made this soup for a cozy autumn dinner with friends and it quickly became a requested favorite for gatherings. The roasted squash adds deep flavor that always gets compliments.
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 (or coconut milk): 1 cup (240 ml)
- 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 fresh thyme leaves a drizzle of cream
Instructions
- Roast the squash:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush cut sides of squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down and roast 35 to 40 minutes until tender and browned at edges.
- Sauté vegetables:
- Heat remaining olive oil in large pot over medium. Add onion and carrots, cook 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
- Combine ingredients:
- Scoop roasted squash flesh into pot. Add broth salt black pepper nutmeg and thyme. Stir to mix.
- Simmer the soup:
- Bring to a simmer and cook 10 minutes to meld flavors.
- Blend:
- Remove from heat. Puree soup with immersion blender until smooth or carefully blend in batches.
- Add cream:
- Stir in cream. Taste and adjust seasoning. Reheat gently if needed.
- Serve:
- Ladle into bowls and garnish with pumpkin seeds fresh thyme and extra cream as desired.
Save When my family enjoys this soup around the table, the subtle sweetness and silky texture always spark smiles. Serving it with crusty bread makes the perfect comforting meal after a busy day.
Required Tools
Baking sheet parchment paper large pot blender or immersion blender knife and cutting board
Allergen Information
Contains dairy if using cream. Substitute coconut milk for a dairy free option and check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 270 Total Fat: 15 g Carbohydrates: 32 g Protein: 4 g
Save This soup is even better the next day as flavors deepen overnight. Make ahead for easy entertaining or busy weeks.
Recipe FAQs
- → How do you roast acorn squash evenly?
Cut squash halves and brush with olive oil, then roast cut side down on parchment-lined baking sheet to ensure even caramelization and tender flesh.
- → Can I use other squash types?
Yes, butternut squash is a great substitute that provides a similar sweet, rich flavor and creamy texture.
- → How can I make it dairy-free?
Replace heavy cream with coconut milk to maintain creaminess while keeping it dairy-free.
- → What spices enhance this soup?
Nutmeg, black pepper, and dried thyme add warm, earthy notes that complement the natural sweetness of the squash.
- → What garnishes work well?
Roasted pumpkin seeds and fresh thyme leaves add texture and fresh herbal aroma, enhancing the final presentation.