Acorn Squash Soup (Print)

A velvety, aromatic blend featuring roasted acorn squash with warming spices and cream.

# What You Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 lbs 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
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 cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on baking sheet. Roast for 30-35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
02 - In a large pot, heat remaining olive oil over medium heat. Add chopped onion, carrot, and garlic. Sauté for 5-7 minutes until softened.
03 - Add roasted acorn 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 blend flavors.
04 - Remove from heat. Use an immersion blender to puree the soup until smooth and silky. Alternatively, transfer soup in batches to a countertop blender.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed.
06 - Ladle soup into bowls. Top with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Top Tips:

01 -
  • The squash does most of the work, sweetening itself as it roasts while you do literally anything else.
  • It's naturally creamy without feeling heavy, which means you can eat a big bowl and feel genuinely nourished instead of stuffed.
  • One pot, one blender, done in an hour, and your whole house smells like you've got your life together.
02 -
  • Roasting the squash first instead of boiling it is the difference between soup that tastes like something and soup that tastes like hot puree, because the oven concentrates all that natural sweetness.
  • Don't blend too aggressively if you're using a countertop blender, because over-blending can make it gluey instead of velvety, so pulse it and stop while it still looks beautiful.
  • Cream or coconut milk goes in after everything else has cooled slightly, never into boiling liquid, otherwise it can break and separate and you'll end up with little flecks instead of that dreamy smoothness.
03 -
  • If your soup ends up thinner than you wanted, simmer it uncovered for a few minutes to let steam escape, or thicker, just add a splash more broth and taste again.
  • Freeze this soup in portions and you've basically done meal prep without knowing it, and thawed soup tastes just as good reheated gently on the stove.
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