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.
This soup quickly became a favorite in our house after I made it on a chilly weekend. Everyone loved how the roasted squash gave it such depth and that it felt both wholesome and elegant at the same time.
Ingredients
- Acorn squash: 2 medium acorn squash, halved and seeded
- Yellow onion: 1 medium yellow onion, diced
- Carrots: 2 medium carrots, peeled and sliced
- Garlic: 2 cloves garlic, minced
- Vegetable broth: 4 cups (1 liter) vegetable broth
- Heavy cream: 1 cup (240 ml) heavy cream (or coconut milk for dairy-free)
- Olive oil: 2 tbsp olive oil
- Salt: 1 tsp salt (or to taste)
- Ground black pepper: 1/2 tsp ground black pepper
- Ground nutmeg: 1/4 tsp ground nutmeg
- Dried thyme: 1/2 tsp dried thyme
- Roasted pumpkin seeds: For garnish (optional)
- Fresh thyme leaves: For garnish (optional)
- Drizzle of cream: For garnish (optional)
Instructions
- Roast Squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until flesh is very tender and browned at the edges. Remove from oven and cool slightly.
- Cook Vegetables:
- While the squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
- Combine and Simmer:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Blend Soup:
- Remove from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
- Finish and Serve:
- Stir in heavy cream. Taste and adjust seasoning as needed. Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save Our family loves gathering around a steaming bowl of this soup, especially with a sprinkle of pumpkin seeds and fresh thyme on top. It's the perfect starter for holiday dinners and brings cozy memories to the table.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board.
Allergen Information
Contains dairy (heavy cream). Use coconut milk for a dairy-free option, and always check the labels of broth and cream for hidden allergens.
Nutritional Information
Calories: 270, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 4 g (per serving).
Save Enjoy this soup with crusty bread or a crisp salad for a complete meal. It keeps well for quick lunches and cozy evenings.
Recipe Questions
- → How do you roast acorn squash properly?
Halve and seed the squash, brush with olive oil and seasoning, then roast cut side down at 400°F for 35-40 minutes until tender and browned.
- → Can I make this dish dairy-free?
Yes, replace heavy cream with coconut milk for a creamy texture without dairy.
- → What are good garnishes to enhance flavor and texture?
Roasted pumpkin seeds and fresh thyme leaves add crunch and herbal freshness when sprinkled on top.
- → Is it possible to substitute acorn squash?
Butternut squash works well as a substitute, offering a similar sweetness and texture.
- → What cooking tools are essential for this preparation?
A baking sheet, parchment paper, a large pot for sautéing and simmering, and an immersion or countertop blender are necessary for smooth blending.