Velvety Acorn Squash Soup (Printable version)

Velvety soup with natural sweetness of acorn squash, blended to silky perfection. Comforting & gluten-free.

# Ingredients list:

→ 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
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 and place cut side down on prepared baking sheet.
02 - Roast for 30 to 35 minutes until flesh is tender. 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 softened.
04 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon. Bring to boil, then reduce heat and simmer for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
06 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and cream drizzle if desired.

# Expert Tips:

01 -
  • The soup comes together faster than you'd expect, and most of that time is just the oven doing the work while you relax.
  • It's one of those dishes that tastes like you spent hours cooking but actually requires minimal effort and cleanup.
  • You can make it vegan, dairy-free, or exactly as written, so it works for literally every person at your table.
02 -
  • Roasting the squash instead of boiling it changes everything—the flesh becomes concentrated and sweet, while boiled squash tastes like you're eating pure water with slight flavor potential.
  • Don't blend the soup immediately after removing it from heat if you're using a countertop blender; let it cool slightly first so you don't end up with soup on your ceiling and a lesson about steam pressure you didn't ask for.
03 -
  • Make a double batch and freeze half—this soup freezes beautifully and becomes your secret weapon on nights when you're too tired to cook but want something that tastes like you cared.
  • If your soup is thicker than you want, thin it with a bit of broth or water rather than immediately reaching for more cream; it's easier to add richness than to take it out.
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