Fall has officially taken over my kitchen, and I’m so excited to bring you my latest creation, acorn squash soup.
Roasted acorn squash, sautéed veggies, and aromatic spices come together in a velvety smooth bowl. It’s creamy, dreamy, comfort food bliss.
This one will definitely be a regular in my rotation.
Not only is it soul-warming, but it’s freezer-friendly, too. It’s just what you need for an easy, hot meal on a chilly evening!
Why You’ll Love This Acorn Squash Soup
Seasonal Delight: Packed with seasonal ingredients, this soup captures the essence of autumn in a bowl!
Sweet and Savory: Roasted acorn squash, warm spices, coconut milk, and a touch of maple syrup create an irresistible sweet and savory flavor.
Crowd-Pleaser: For family dinners, holidays, or casual get-togethers, this cozy soup will impress.
Meal Prep Must: This soup freezes and reheats beautifully. Double the batch to easily knock out some meal prep.
Ingredients
- Acorn Squash: It’s slightly sweet, nutty, and roasted to perfection.
- Olive Oil: For roasting the squash and sauteing the veggies.
- Onion, Garlic, Carrots, Celery Stalks: The flavorful foundation of the soup.
- Spices: Cumin, cinnamon, nutmeg, and ginger bring warmth and depth to every spoonful.
- Vegetable Broth: For simmering the veggies.
- Coconut Milk or Heavy Cream: It adds a luxurious, silky texture. For a vegan version, use coconut milk. For a vegetarian version, use heavy cream.
- Maple Syrup: It enhances the natural sweetness of the squash.
- Salt and Pepper: To elevate all the other flavors.
- Fresh Thyme: It adds a subtle earthiness and fresh aroma.
- Pumpkin Seeds or Croutons: The crunchy topper! It adds a delightful textural contrast to the creamy soup.
How to Make Acorn Squash Soup
With the help of a large pot and a blender, anyone can make this soup!
1. Prep. Preheat the oven to 400°F. Cut the acorn squashes in half, scoop out the seeds, and brush the flesh with olive oil. Season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper.
2. Roast. Roast for 35-45 minutes. Cool slightly, then scoop out the flesh.
3. Saute. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 7-8 minutes.
4. Add. Add the garlic, cumin, cinnamon, nutmeg, and ginger (optional). Cook for 1-2 minutes.
5. Simmer. Add the roasted acorn squash flesh and stir. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
6. Blend. Blend the soup. Stir in the coconut milk or heavy cream, maple syrup, and fresh thyme. Simmer for 5 minutes.
7. Adjust. Taste and adjust the seasoning or consistency if needed.
8. Serve. Ladle the soup into bowls. Garnish with roasted pumpkin seeds or croutons. Serve immediately.
Tips for the Best Acorn Squash Soup
Here are my top tips for making the ultimate acorn squash soup.
- Don’t peel! Acorn squash is very hard to peel. Fortunately, you can easily scoop out the flesh once roasted.
- Taste and adjust. Adjust the spices and maple syrup to taste. Also, add more or less coconut milk or cream to reach the desired consistency.
- Tailor the heat. Add chili flakes or cayenne pepper gradually for a spicy kick. That way, the heat doesn’t overpower the soup.
- Make it pop. Enhance the presentation with garnishes. Add a drizzle of coconut milk, toasted nuts, bacon bits, a swirl of yogurt, or a dash of smoked paprika.
- Double your pleasure. This soup tastes even better the next day. I highly recommend making it in advance and saving some for later or doubling the recipe.
How to Store
What I love about this soup is it freezes and reheats well. So you can keep some on hand for a stress-free dinner any night of the week.
To Store: Place the cooled soup in an air-tight container. Refrigerate for up to 3 days.
To Freeze: Pour the cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until hot. You can also microwave in 30-second intervals, stirring between each, until the desired temperature is reached.
Acorn Squash Soup
4
servings15
minutes1
hour5
minutes262
This roasted acorn squash soup is rich, velvety, and delicious! With garlic, cumin, cinnamon, and nutmeg, it’s full of amazing flavor.
Ingredients
2 medium acorn squashes
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 tablespoon maple syrup
Salt and pepper, to taste
1 tablespoon fresh thyme
1/2 teaspoon chili flakes or cayenne pepper (optional)
Pumpkin seeds or croutons, for garnish (optional)
Instructions
- Preheat the oven to 400°F. Cut the acorn squashes in half, scoop out the seeds, and brush the flesh with olive oil. Season with a pinch of salt and pepper. Place cut side down on a baking sheet lined with parchment paper or foil.
- Roast for 35-45 minutes until the squash is tender and caramelized on the edges. Once done, let cool slightly, then scoop out the flesh.
- While the squash roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 7-8 minutes until the vegetables soften and start to caramelize.
- Add the garlic, cumin, cinnamon, nutmeg, and ginger (if using). Cook for another 1-2 minutes until the spices are fragrant.
- Add the roasted acorn squash flesh to the pot, stirring to combine with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If using a regular blender, blend the soup in batches (be cautious with the hot liquid). Stir in the coconut milk or heavy cream, maple syrup, and fresh thyme. Simmer for another 5 minutes.
- Taste and adjust the seasoning with salt, pepper, and more spices if desired. Stir in chili flakes or cayenne pepper if desired. For a thinner consistency, add more broth. For a richer soup, add more coconut milk or cream.
- Ladle the soup into bowls and garnish with roasted pumpkin seeds, croutons, or a drizzle of coconut milk. Serve and enjoy!
