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.
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)
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.
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.