Acorn Squash Soup is the kind of meal that wraps you in warmth and comfort during the colder months. It’s rich, creamy, and has a hint of sweetness that will leave everyone wanting more. Made with simple ingredients, this recipe is perfect for a cozy evening at home.
Imagine a soup that combines the natural sweetness of roasted acorn squash with fragrant spices and a velvety texture. This Acorn Squash Soup is not just a dish; it’s an experience that brings the flavors of autumn to your table.
This recipe is versatile and can be adjusted to suit your taste. Whether you prefer it with a bit of spice or topped with crispy bacon, this soup adapts beautifully to any palate.
Deliciously Creamy Acorn Squash Soup
This Acorn Squash Soup is a delightful blend of roasted acorn squash, aromatic onions, and creamy broth. The flavor is sweet yet savory, making it a perfect dish for chilly evenings or as a starter for a festive meal.
Ingredients
- 2 medium acorn squashes, halved and seeded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley or pumpkin seeds for garnish (optional)
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squashes with olive oil and place them cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
- Blend the Soup: Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot. Pour in the broth and spices, then bring to a simmer. Use an immersion blender to puree the mixture until smooth, or transfer to a blender to blend in batches.
- Add Creaminess: Stir in the coconut milk or heavy cream and heat through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds. Enjoy warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 bowls
- Calories: 210kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 30g
