Name: Acorn Squash Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 4 cups low-sodium vegetable broth; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/2 teaspoon ground cumin; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup coconut milk or heavy cream; Optional: pumpkin seeds and fresh herbs for garnish

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There’s something so inviting about a steaming bowl of homemade Acorn Squash Soup Recipe—the kind of dish that brings a smile with every spoonful. The naturally sweet, nutty flavor of roasted acorn squash comes alive when paired with aromatic herbs and creamy coconut milk, making this soup as nourishing as it is comforting. Whether you’re seeking a cozy weeknight dinner, a stunning autumn starter, or a new way to enjoy seasonal produce, this recipe will quickly find a place in your kitchen favorites. Let’s dive in together and make this heartwarming bowl of goodness!

Ingredients You’ll Need

One of the things I adore about this Acorn Squash Soup Recipe is how the simplest ingredients work together to create deep, complex flavor. Here’s what you’ll need, and why each choice matters for the perfect bowl of soup.

Acorn squash: Roasting brings out its sweet nuttiness and velvety texture—the star ingredient!
Olive oil: A drizzle helps caramelize veggies while adding a subtle richness to the finished soup.
Onion: Adds a savory, aromatic backbone that ties all the flavors together.
Carrots: Infuse gentle sweetness and bring color to your bowl.
Celery: Offers depth and a bit of brightness to the base flavor.
Garlic: Just a few cloves are enough to create a gorgeous, fragrant undertone.
Low-sodium vegetable broth: Forms the liquid foundation; opt for low-sodium so you control the saltiness.
Fresh thyme: Essential for an earthy, herbal lift—dried thyme works in a pinch!
Ground cumin: Adds subtle, savory warmth and a gentle hint of spice.
Ground nutmeg: Just a pinch enhances the squash’s natural sweetness.
Salt: Brings all the flavors into harmony.
Black pepper: Gives a gentle kick to balance the soup’s creamy richness.
Coconut milk or heavy cream: Rounds out the texture and adds irresistible silkiness—either works beautifully.
Pumpkin seeds and fresh herbs (optional): For garnish, if you want extra crunch and color.

How to Make Acorn Squash Soup Recipe

Step 1: Roast the Acorn Squash

Let’s start with perhaps the most crucial flavor-building step. Cut your acorn squash in half, scoop out the seeds, and place the halves cut side down on a parchment-lined baking sheet. A hot oven transforms the flesh, caramelizing the edges and making the squash incredibly soft and flavorful. About 40–45 minutes later, your kitchen will smell amazing, and the squash will be meltingly tender.

Step 2: Sauté the Aromatics

While the squash cools enough to handle, heat up olive oil in a large soup pot. Toss in your onions, carrots, and celery and let them sizzle gently. This step matters—it coaxes out their natural sweetness while building the base flavor that makes this Acorn Squash Soup Recipe so comforting. When softened, it’s time to stir in that lovely minced garlic and your spices: thyme, cumin, nutmeg, salt, and pepper.

Step 3: Simmer and Blend

Once the vegetables are aromatic (your home will smell like a cozy bistro!), scoop the roasted squash into the pot. Pour in the vegetable broth, then bring everything to a gentle simmer. Let it bubble away for about 15 minutes; this is when the flavors meld and the soup takes on its luscious character. Puree with an immersion blender (easy!) or, if you prefer silky-smooth, transfer carefully to a countertop blender in batches.

Step 4: Add Creaminess

Time for the decadent part! Stir in coconut milk or heavy cream and watch as your soup turns beautifully golden and rich. Give it a taste—add more salt and pepper if you like, and adjust thickness with an extra splash of broth or water until it’s just right for you.

Step 5: Serve and Garnish

Ladle the hot Acorn Squash Soup Recipe into bowls. Top each one with a scatter of pumpkin seeds and some fresh herbs for eye-catching color and crunch. That final flourish not only looks stunning but adds another layer of flavor.

How to Serve Acorn Squash Soup Recipe

Garnishes

The right toppings elevate this soup from simple to showstopper. I love a sprinkle of toasted pumpkin seeds and finely chopped parsley or thyme for a little crunch and vibrant color. A drizzle of coconut milk or cream swirled on top is always a crowd-pleaser—pretty and delicious!

Side Dishes

Pair your bowl with a hunk of crusty bread, warm focaccia, or a slice of hearty whole-grain sourdough for dipping. If you’re thinking salad, go for something crisp and tangy like arugula with a lemon vinaigrette to cut the richness of the soup. A platter of roasted veggies or sharp cheese makes a dreamy autumn spread too.

Creative Ways to Present

For a special occasion—or just because—try serving this Acorn Squash Soup Recipe in hollowed-out acorn squash shells or mini pumpkins for a festive twist. Small mugs also work beautifully for appetizer-sized portions at a dinner party. Swirl extra coconut milk or heavy cream on top and use a toothpick to draw pretty designs for even more wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover Acorn Squash Soup Recipe keeps beautifully in the fridge. Once cooled to room temperature, transfer to an airtight container and store for up to four days. You’ll love having a nourishing lunch ready to go—just reheat and enjoy.

Freezing

This soup is a freezer superstar! Simply allow it to cool completely, then pour into freezer-safe containers, leaving a little room at the top for expansion. Label with the date and freeze for up to three months. For best results, hold off on adding the coconut milk or cream until after thawing and reheating, especially if you prefer a super-smooth texture.

Reheating

To reheat, simply pour the soup into a saucepan and warm over medium heat, stirring occasionally until piping hot. If your soup thickened in the fridge or freezer, add a splash of broth or water until it reaches your desired consistency. For speedy lunches, the microwave works, too—just heat in short bursts and stir between each.

FAQs

Can I use a different type Soup

Absolutely! While acorn squash is perfect for this Acorn Squash Soup Recipe, feel free to try butternut or delicata squash for a fun variation. Each brings its own unique flavor and sweetness.

How can I make this soup vegan?

It couldn’t be easier—just choose coconut milk instead of heavy cream and double-check your broth is vegetarian. The result is just as creamy and satisfying!

Is it okay to blend the soup in a countertop blender?

Definitely! Puree the soup in batches for maximum smoothness. Just be sure to let the soup cool slightly and don’t fill the blender more than halfway to avoid splashes.

Can I add protein to this recipe?

Yes! Stirring in cooked white beans or lentils before blending is a great way to boost protein and fiber without changing the creamy texture much.

What herbs go best as a finishing touch?

Fresh thyme, parsley, or even a bit of sage make wonderful garnishes. They add a pop of green and a little extra flavor that brings out the best in this Acorn Squash Soup Recipe.

Final Thoughts

If you need a little extra comfort or just have some acorn squash waiting in your kitchen, let this Acorn Squash Soup Recipe be your next cozy creation. It’s wholesome, soul-warming, and utterly delicious—give it a try, and I know it’ll become part of your seasonal favorites too!

Acorn Squash Soup Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Vegan, Gluten-Free

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Description

This Acorn Squash Soup recipe is a comforting and flavorful dish perfect for the fall season. Roasted acorn squash blended with aromatic vegetables and spices create a creamy and satisfying soup that is both vegetarian and vegan-friendly.

Ingredients

Scale

Acorn Squash:

2 medium acorn squash, halved and seeds removed

Vegetables:

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced

Seasonings:

4 cups low-sodium vegetable broth
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

Finishing Touches:

1/2 cup coconut milk or heavy cream
Optional: pumpkin seeds and fresh herbs for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40 to 45 minutes until the flesh is tender.
Scoop and sauté: Scoop the cooked squash into a bowl and set aside. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic, thyme, cumin, nutmeg, salt, and black pepper, cooking for 1 minute until fragrant.
Cook and blend: Add the roasted squash and vegetable broth, then bring to a simmer. Cook for 15 minutes to blend flavors. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
Finish and serve: Stir in the coconut milk or cream and adjust seasoning as needed. Serve hot, garnished with pumpkin seeds and fresh herbs if desired.