I adored acorn squash soup from my very first spoonful. It is rich and creamy. And it has a deep nutty squash flavor that can’t be beat on a cool fall day.
It’s very easy to make. You won’t have to spend much time in the kitchen to get this soup on the table.
WHAT IS ACORN SQUASH SOUP
Acorn squash soup is made from … well … acorn squash.
This squash is commonly considered a winter squash. However, it technically belongs to the summer squash species.
It has a very distinctive sweet, nutty flavor. I find the flavor to be different from other squashes I have eaten, summer and winter varieties alike.
INGREDIENTS NEEDED FOR THIS RECIPE
There are few ingredients in this recipe. And they are all very easy to find.
Here is a list of them for you to reference when shopping.
- ACORN SQUASH – 3 pounds
- ONION – 3/4 cup, coarse chopped – any variety will work – I used red onion in my recipe
- OLIVE OIL – 3 – 4 tablespoons – used to roast squash and saute onions
- SALT – 1/2 teaspoon – enhances the other flavors in the soup
- PEPPER – 1/4 teaspoon – enriches the natural peppery flavor of the acorn squash
- GINGER – 1/4 – 1/2 teaspoon – adds a rich flavor and a warming quality to the recipe
- CINNAMON – 1/4 teaspoon – gives depth to the rich autumn flavors in the recipe
- VEGETABLE BROTH – 3 – 4 cups – used to create puree texture – vegetable broth works nicely and keeps the recipe vegetarian for those who follow that lifestyle – chicken broth can be used if desired
- LIGHT CREAM – 1/2 cup – gives the soup it’s creaminess and provides a richness to the recipe
HOW TO MAKE ACORN SQUASH SOUP
The first step to making this soup is to roast the acorn squash. To do this, you will need to cut the squash in half and remove the seeds.
Then you will drizzle some olive oil on the cut flesh of the squash, smear it around with your fingertips, and place it cut side down on a parchment lined baking sheet.
Bake the squash in a 350 degree oven until the flesh is soft enough to pierce with a fork. Then remove it from the oven and turn the squash face side up on the pan.
Turning the squash will make it cool much quicker. This will ensure that it is ready to scoop from the skin when you are ready to put it in the pot.
While the squash is cooling, you can chop your onion.
Place a few tablespoons of oil in a soup pot and warm it on med heat. Add the onion and seasonings and saute lightly.
Then add just a bit of the vegetable broth and allow the onion to simmer until it is thoroughly cooked.
At this point you can begin to scoop the flesh from the skin of the acorn squash and place it in the pot.
Next, add the light cream to the pot. Stir the mixture together.
Then, add a little more vegetable broth as well. Do not add all of the broth. You should have about half of it in the pot at this point.
The rest can be added as needed to make the soup the consistency you prefer when you blend it.
Use an immersion blender to blend the soup until it is smooth. This can also be done in a blender or food processor.
If you are using a blender of food processor to blend your soup, be sure that the top is vented to allow the steam to escape.
HOW TO SERVE ACORN SQUASH SOUP
Acorn squash soup can be served just as it comes from the pot. It’s delicious!
However, if you want to add a few bells and whistles, you can toss some croutons on top. Sprinkle it with a little bit of freshly shredded parmesan cheese. Or even toss in some crushed red pepper.
I made some toasted garlic bread to enjoy with my bowl of soup. So good.
SUBSTITUTIONS FOR THIS RECIPE
There are several ways that you can make substitutions in this acorn squash soup recipe. It is a basic cream soup recipe that can be made with many other vegetables.
You can use any other winter squash in this dish. The seasonings that are in it are the perfect compliment to winter squash. So that substitution is a no-brainer.
Yet, it could be made with carrots, celery, or potatoes as well.
You can also substitute the vegetable broth for chicken broth if that’s what you have on hand. Or if that’s what you prefer.
And while light cream is my preferred choice for this recipe, it will work with heavy cream and milk alike. Heavy cream will give it a much ‘heavier’ taste and texture. And milk will lighten it up, perhaps even make it more of a broth like consistency.
HOW TO STORE THIS RECIPE
Acorn squash soup will last about 7 days in the refrigerator. Simply, keep it in an airtight container.
It also freezes very well. So, don’t hesitate to portion it out into single servings and put it in the freezer. It’s so nice to be able to just grab some soup to heat up and enjoy.
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This is a rich, creamy soup with a nutty squash flavor. It is the perfect dish on a cold fall day.
- 3 lbs acorn squash
- 3/4 c red onion, coarse chopped
- 3-4 tbls olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4-1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 3-4 c vegetable broth
- 1/2 c light cream
- Halve the acorn squash and remove the seeds.
- Rub a small amount of oil on the cut edge of the flesh and place the squash face down on a parchment lined pan.
- Roast in a 350 degree oven until a fork easily pierces the flesh.
- Remove from the onion and turn face side up to cool.
- Place remaining olive oil in a soup pot and turn on medium heat.
- Put the onions in the pot along with the seasonings.
- Add about 1 cup of the vegetable broth and bring to a low simmer.
- Cover and cook until the onions are fully tender.
- Scoop the flesh from the skin of the squash and place it in the pot.
- Add the light cream and the remaining vegetable broth.
- Blend to desired consistency with an immersion blender.
Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 12mgSodium: 1552mgCarbohydrates: 41gFiber: 11gSugar: 5gProtein: 5g
Nutrition information isn’t always accurate. This data was provided and calculated by Nutritionix on 11/4/2023.