Save A velvety, aromatic soup featuring the natural sweetness of acorn squash, blended to a silky-smooth finish. Perfect as a comforting appetizer or a light main course, this dish brings together simple seasonal ingredients for a truly soul-warming meal.
Save This American classic is a staple of autumnal cooking. By roasting the squash before simmering, we unlock a depth of flavor that boiling alone cannot achieve, making every spoonful a rich experience.
Ingredients
- Vegetables: 2 medium acorn squash (about 2 lbs total), halved and seeded; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 medium carrot, peeled and chopped.
- Liquids: 4 cups vegetable broth (gluten-free if needed); 1 cup water; 1/2 cup heavy cream or coconut milk (for dairy-free option).
- Seasonings: 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 1/4 tsp ground cinnamon.
- Garnish (optional): Toasted pumpkin seeds; fresh chives, chopped; drizzle of cream.
Instructions
- 1. Preheat and Prep
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Roast the Squash
- Brush the cut sides of the acorn squash with 1 tablespoon of olive oil. Place cut side down on the prepared baking sheet. Roast for 30–35 minutes, or until the flesh is tender. Allow to cool slightly, then scoop out the flesh and discard the skins.
- 3. Sauté Aromatics
- In a large pot, heat the remaining olive oil over medium heat. Add the onion, carrot, and garlic. Sauté for 5–7 minutes until softened.
- 4. Simmer the Soup
- Add the roasted acorn squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- 5. Puree to Smoothness
- Remove from heat. Use an immersion blender to puree the soup until smooth (or transfer in batches to a countertop blender).
- 6. Final Seasoning
- Stir in the cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
- 7. Garnish and Serve
- Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.
Zusatztipps für die Zubereitung
Ensure the acorn squash is roasted until very soft to make scooping easier and the final puree smoother. If using a countertop blender, remember to blend in small batches to avoid pressure buildup from the heat.
Varianten und Anpassungen
For a vegan version, simply use coconut milk instead of heavy cream. If you prefer a bit of heat, add a pinch of cayenne pepper. Butternut squash also works as a perfect substitute if acorn squash is unavailable.
Serviervorschläge
Serve this velvety soup with crusty gluten-free bread for a heartier meal. The toasted pumpkin seeds provide a necessary crunch that balances the silky texture of the soup perfectly.
Save With its warm spices and velvety finish, this acorn squash soup is a testament to the beauty of seasonal cooking. Enjoy the comforting flavors of autumn in every bowl!
Common Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Prepare up to 3 days in advance, store in an airtight container in the refrigerator, and reheat gently on the stove.
- → What can I use instead of acorn squash?
Butternut squash, kabocha squash, or even sweet potato work beautifully as substitutes. They offer similar sweetness and texture when roasted and pureed.
- → Is this soup freezer-friendly?
Yes. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of liquid if needed.
- → How do I get the smoothest texture?
Use a high-speed blender or immersion blender for at least 2-3 minutes. For extra silkiness, strain through a fine-mesh sieve after blending. This removes any remaining fibers for restaurant-quality smoothness.
- → Can I make this without heavy cream?
Coconut milk creates a delicious dairy-free version with subtle tropical notes. For a lighter option, omit cream entirely or use Greek yogurt stirred in off the heat to prevent curdling.
- → What spices work well in this soup?
Beyond nutmeg and cinnamon, try adding a pinch of cayenne for warmth, dried thyme for earthiness, or curry powder for exotic flair. Fresh herbs like sage or rosemary add wonderful aromatic depth.