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Acorn Squash Soup

Cozy Up with Creamy Acorn Squash Soup You'll Love

This Acorn Squash Soup is a comforting dish that blends seasonal produce with rich flavors, perfect for chilly evenings.
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Course: Soups
Cuisine: American
Keyword: Acorn Squash Soup, comfort food, easy recipe, Healthy Soup, Quick Meal, seasonal produce
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6 cups
Calories: 190kcal

Equipment

  • Dutch oven
  • Baking Pan
  • Immersion Blender

Ingredients

For the Soup

  • 3 whole acorn squash Choose firm squashes that feel heavy for their size.
  • 3 tablespoons olive oil Use extra virgin olive oil for richness.
  • 1 teaspoon salt Enhances flavor.
  • ½ teaspoon ground black pepper Freshly ground is best.

For the Veggies

  • 1 medium onion Chopped sweet onion works great.
  • 2 medium carrots Chopped.
  • 3 stalks celery Chopped.
  • 5 cloves garlic Minced.

For the Broth

  • 4 cups vegetable stock Homemade is best.
  • 6 leaves sage Fresh.
  • 6 sprigs thyme Fresh.
  • 1 sprig rosemary Fresh.

Finishing Touches

  • salt and pepper To taste.
  • ¼ to ½ cup half and half cream For creaminess.

Instructions

Step-by-Step Instructions

  • Preheat your oven to 400°F (200°C) and prepare a baking pan with cooking spray or olive oil.
  • Slice each acorn squash in half and scoop out the seeds. Rub the insides with olive oil, salt, and pepper.
  • Roast the squash halves cut side down for about 30-40 minutes, until fork-tender.
  • In a Dutch oven, heat olive oil over medium heat, add onion, carrots, and celery, and sauté until softened.
  • Add minced garlic and cook for another minute until fragrant.
  • Scoop out the roasted squash flesh and add it to the Dutch oven. Stir to combine.
  • Pour in the vegetable stock and add sage, thyme, rosemary, salt, and pepper. Bring to a gentle boil.
  • Reduce heat and let the soup simmer for about 25-30 minutes.
  • Blend the soup until creamy and stir in the half and half cream.
  • Taste and season with salt and pepper. Serve warm with crusty bread or fresh herbs.

Notes

Store in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 450mg | Fiber: 5g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 4mg | Iron: 10mg