Acorn Squash Soup (Printable Page)

A velvety soup featuring roasted acorn squash blended with aromatic vegetables and warm spices for a silky, comforting bowl.

# What You Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 pounds total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Cream for drizzling

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash halves with 1 tablespoon olive oil and place cut side down on prepared baking sheet.
02 - Roast for 30 to 35 minutes until flesh is tender. Remove from oven and allow to cool slightly, then scoop out flesh and discard skins.
03 - In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and garlic. Sauté for 5 to 7 minutes until vegetables are softened.
04 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Use an immersion blender to puree soup until completely smooth, or carefully transfer in batches to a countertop blender and process until desired consistency is reached.
06 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed, being careful not to boil.
07 - Ladle soup into bowls and garnish with toasted pumpkin seeds, chopped fresh chives, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • It tastes like autumn but works any season, and your kitchen will smell incredible while it cooks.
  • The whole thing comes together in an hour, leaving you with something that feels fancy but requires zero complicated techniques.
  • One bowl somehow feels both light and deeply satisfying, like you're nourishing yourself without the heaviness.
02 -
  • Don't skip roasting the squash because that's where the flavor develops; boiling or steaming gives you something flat and watery by comparison.
  • The soup thickens as it sits, so if you're storing it, thin it with a splash of broth when you reheat because nobody wants soup that needs a spoon to eat.
03 -
  • Taste as you go because salt is the last adjustment and it's easier to add more than to take some out, so season conservatively until the very end.
  • Use an immersion blender for the smoothest texture, or if you're using a countertop blender, vent the lid with a folded kitchen towel to let steam escape safely.
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