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 family autumn dinner, and its cozy flavor and golden color made everyone feel warm and welcome.
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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
- Roasted pumpkin seeds (pepitas): for garnish (optional)
- Fresh thyme leaves: for garnish (optional)
- Cream: for garnish (optional)
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Instructions
- Roast the squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush cut sides of squash with 1 tablespoon olive oil, sprinkle with salt and pepper, and place cut side down on baking sheet.
- Bake:
- Roast squash for 35–40 minutes until flesh is very tender and browned. Remove and cool slightly.
- Sauté vegetables:
- While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and carrots, sauté 5–7 minutes until soft. Add garlic, cook 1 minute more.
- Combine and simmer:
- Scoop squash flesh into pot. Add broth, salt, pepper, nutmeg, and thyme. Stir to combine and simmer for 10 minutes.
- Blend:
- Remove from heat. Puree soup with immersion blender until smooth. Alternatively, blend in batches in countertop blender.
- Finish:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if necessary. Ladle into bowls, garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save This soup was a hit at our holiday table, with everyone asking for seconds and the recipe to share at their own gatherings.
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Required Tools
Baking sheet, parchment paper, large pot, immersion or regular blender, knife and cutting board.
Allergen Information
Contains dairy if using heavy cream. For dairy-free, substitute coconut milk. Always check labels on broth and cream.
Nutritional Information
Per serving: Calories 270, Total Fat 15 g, Carbohydrates 32 g, Protein 4 g.
Save 
This soup offers comforting warmth in every spoonful and is elegant enough to serve at any special occasion.
