Save A velvety, comforting soup made from roasted acorn squash, blended with aromatic vegetables and finished with cream. Perfect for chilly days and elegant enough for entertaining.
I first made this creamy roasted acorn squash soup for a fall dinner party and was amazed by how quickly it vanished. The smooth texture and rich flavors made this soup an instant favorite with both family and friends.
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Ingredients
- 2 medium acorn squash: halved and seeded
- 1 medium yellow onion: diced
- 2 medium carrots: peeled and sliced
- 2 cloves garlic: minced
- 4 cups (1 liter) vegetable broth: use gluten-free if needed
- 1 cup (240 ml) heavy cream: or coconut milk for dairy-free option
- 2 tbsp olive oil: divided
- 1 tsp salt: or to taste
- 1/2 tsp ground black pepper: adjust as needed
- 1/4 tsp ground nutmeg: for warmth
- 1/2 tsp dried thyme: for a hearty aroma
- Roasted pumpkin seeds: optional garnish
- Fresh thyme leaves: optional garnish
- A drizzle of cream: optional garnish
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Instructions
- Prepare Squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and Roast:
- Brush cut sides of acorn squash with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on the baking sheet.
- Roast Squash:
- Roast squash for 35–40 minutes until flesh is tender and browned at the edges. Remove from oven and cool slightly.
- Cook Aromatics:
- While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, cook 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine Ingredients:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg and thyme. Stir to combine.
- Simmer:
- Bring to a simmer and cook for 10 minutes to meld flavors.
- Blend Soup:
- Remove from heat. Puree the soup with immersion blender until smooth, or carefully blend in batches using countertop blender.
- Add Cream:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Serve:
- Reheat gently if needed. Ladle into bowls and garnish with pumpkin seeds, fresh thyme and a drizzle of cream if desired.
Save My family loves how this soup warms up our weeknights and invites everyone to linger a bit longer around the table, savoring each spoonful together.
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Required Tools
You will need a baking sheet, parchment paper, large pot, blender or immersion blender, and a sharp knife for prep.
Allergen Information
Contains dairy (heavy cream). For dairy-free, substitute coconut milk and choose broth carefully.
Nutritional Information
Calories: 270, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 4 g per serving.
Save 
Add crusty bread and a crisp salad for a complete meal. Enjoy the cozy comfort in every spoonful!
Recipe FAQ
- → What is the best way to roast acorn squash?
Cut the acorn squash in half, remove seeds, brush with olive oil, season lightly, and roast cut-side down at 400°F (200°C) for 35-40 minutes until tender and browned.
- → Can I substitute butternut squash for acorn squash?
Yes, butternut squash works well and will provide a similar sweetness and creamy texture when roasted and blended.
- → How can I make it dairy-free?
Replace the heavy cream with coconut milk or your preferred plant-based cream alternative for a dairy-free variation.
- → What spices complement roasted acorn squash in this dish?
Nutmeg, dried thyme, black pepper, and a pinch of salt enhance the natural flavors without overpowering the squash.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave before serving.
