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Acorn Squash Soup Recipe

Roasted Acorn Squash Soup

iamwinfred
This acorn squash soup recipe is the one I make on repeat once the weather turns cool. Roasted squash is blended into something silky, warmly spiced, and just a little sweet from a swirl of maple syrup. It comes together with basic pantry staples and one baking sheet, so there's no fuss involved, just a pot of golden soup that tastes like fall in a bowl.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6
Calories 190 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Sharp chef's knife
  • Cutting board
  • Large Dutch oven or soup pot Le Creuset Enameled Cast Iron Dutch Oven recommended
  • Immersion blender or countertop blender Breville Immersion Blender recommended
  • Ladle
  • Microplane Fine Grater optional, for fresh nutmeg

Ingredients
  

  • 2 medium acorn squash about 4 pounds total, halved and seeds removed
  • 2 tablespoons olive oil 30ml, divided
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 medium apple Honeycrisp or Gala, peeled, cored, and chopped (about 1 cup / 150g)
  • 4 cups vegetable broth or chicken broth 960ml
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg or freshly grated
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned coconut milk or heavy cream 120ml
  • 2 tablespoons pure maple syrup 30ml
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper

For Garnish

  • toasted pepitas
  • fresh sage leaves

Instructions
 

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise, scoop out seeds and pulp, brush cut sides with 1 tablespoon olive oil, and season lightly with salt. Place cut side down and roast for 35-40 minutes until fork-tender. Cool slightly, then scoop flesh into a bowl and discard skins.
  • While squash roasts, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add onion and cook 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Stir in chopped apple, cinnamon, nutmeg, and ginger. Cook 3-4 minutes, stirring often, until apple begins to soften.
  • Add roasted squash flesh and broth to the pot. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes to meld flavors.
  • Remove pot from heat. Use an immersion blender to puree soup directly in the pot until completely smooth. If using a countertop blender, work in small batches and vent the lid.
  • Return pot to low heat if needed. Stir in coconut milk or cream and maple syrup. Season with salt and pepper, tasting and adjusting as needed.
  • Ladle hot soup into bowls. Top each with toasted pepitas and fresh sage leaves. Serve immediately while warm.

Notes

  • Don't rush the roasting step, as caramelization is where most of the flavor comes from.
  • Roast squash cut side down so the natural sugars caramelize against the pan.
  • Blend the soup until completely smooth for the best silky texture.
  • Add the cream at the end, off high heat, so it doesn't separate.
  • Taste before serving, since broth saltiness varies quite a bit by brand.
  • Thin the soup with a splash of broth if it seems too thick after chilling.
  • To make vegan, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
  • Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Reheat on the stovetop over medium-low heat, stirring occasionally. Add broth or water if too thick.
  • For a spicier version, add a pinch of cayenne or a spoonful of curry powder.

Nutrition

Serving: 1BowlCalories: 190kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 620mgPotassium: 580mgFiber: 4gSugar: 9gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 8mg
Keyword acorn squash soup, creamy squash soup, easy soup recipe, fall soup recipe, roasted squash soup
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