If you’re craving a cozy and comforting bowl that celebrates autumn’s best flavors, this Acorn Squash Soup Recipe is going to become your new go-to. Velvety, subtly sweet roasted acorn squash blends perfectly with savory roasted aromatics and just the right herbs, creating a soup that’s rich in flavor yet light on the palate. It’s a delightful dance of creamy texture and warming spices, capturing the essence of fall in every spoonful.
Ingredients You’ll Need
The beauty of this Acorn Squash Soup Recipe lies in its simplicity—each ingredient plays a pivotal role, from the naturally sweet squash to the depth added by roasted garlic and onion. These essentials combine seamlessly to create a vibrant color and a luscious, silky texture you’ll love.
- 2 acorn squash (2.5-3 lb total): The star ingredient, providing natural sweetness and creamy body after roasting.
- 1 medium yellow onion, sliced in half, peel on: Roasting with the peel on brings a mellow, caramelized depth of flavor.
- 1 garlic bulb, sliced lengthwise, peel on: Roasting softens garlic’s sharpness, lending a sweet, nutty aroma.
- 2 medium carrots, peeled: Add earthiness and a subtle sweetness that balances the squash.
- 1 tablespoon olive oil: Helps the vegetables roast beautifully and develop caramelization.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon ground black pepper: Adds a gentle kick to round out the taste.
- 1 bay leaf: Infuses a subtle herbal note during simmering.
- 4 cups (1 liter) low-sodium vegetable stock: Creates a flavorful but delicate broth, perfectly complementing the vegetables.
- ¼ cup sour cream: Introduces creaminess and a touch of tang for a velvety finish.
How to Make Acorn Squash Soup Recipe
Step 1: Preheat and Prepare for Roasting
Start by heating your oven to 400°F (200°C), or 180°C if you’re using a fan oven. This temperature perfectly balances caramelizing the vegetables and cooking them through, which is essential to unlock the squash’s natural sugars and develop that rich, deep flavor.
Step 2: Arrange and Season the Vegetables
Place the acorn squash halves cut side up on a baking sheet along with halved onion, garlic bulb, and peeled carrots. Drizzle everything evenly with olive oil and sprinkle with salt and black pepper. This simple seasoning enhances their natural flavors without masking them.
Step 3: Roast the Vegetables
Pop the tray into the oven and roast for 20 minutes. Then flip all the vegetables carefully to the other side and roast for another 20-25 minutes. The goal is to achieve tender, fork-ready vegetables with beautifully caramelized edges that make the soup irresistibly flavorful.
Step 4: Cool and Prepare for Blending
Once the veggies are cool enough to handle, peel the skins off the onion and garlic—they should come away easily after roasting. Scoop out the soft, roasted acorn squash flesh and discard the skins. This step is key to achieving that creamy, silky soup texture.
Step 5: Simmer to Meld Flavors
Transfer all the prepared vegetables into a large pot along with the vegetable stock and bay leaf. Bring the mixture to a gentle simmer over medium heat. Let it cook softly for 10-15 minutes to allow all those roasted flavors to mingle and deepen, creating harmonious layers in your soup.
Step 6: Blend and Finish
Remove the bay leaf and stir in the sour cream to add a luscious creaminess. Use an immersion blender directly in the pot to puree the soup until perfectly smooth, or transfer in batches to a regular blender carefully. Give it a taste and tweak seasoning if needed. Then, ladle your steaming Acorn Squash Soup Recipe into bowls and get ready to savor every comforting spoonful.
How to Serve Acorn Squash Soup Recipe
Garnishes
A simple swirl of extra sour cream or a dollop of crème fraîche adds a lovely contrast and creaminess on top. Toasted pumpkin seeds or a sprinkle of fresh chopped herbs such as thyme or chives provide a delightful crunch and burst of freshness that elevate the soup’s rustic elegance.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm dinner rolls for dipping. For a heartier meal, serve alongside a crisp green salad or a plate of roasted root vegetables that echo the warm flavors of the soup beautifully.
Creative Ways to Present
For an impressive dinner party, pour the soup into small, hollowed-out acorn squash bowls—the natural vessel adds festive flair and shows off the dish’s star ingredient. You can also drizzle with a touch of chili oil or top with crispy bacon bits for an unexpected twist that delights the senses.
Make Ahead and Storage
Storing Leftovers
This Acorn Squash Soup Recipe keeps beautifully refrigerated in an airtight container for up to 4 days. Flavors tend to deepen overnight, making leftovers even more delicious. Just make sure to cool the soup before storing to keep its fresh taste intact.
Freezing
Freeze any extra soup in portion-sized containers or freezer bags for up to 3 months. When freezing, leave some headspace to allow for expansion. Thaw overnight in the fridge before reheating for a quick, nourishing meal anytime you want.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent sticking and ensure even warmth. Microwave works fine too—just cover and heat in bursts, stirring in between. Add a splash of vegetable stock or water if the soup has thickened after storage.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While acorn squash gives a signature flavor and texture, you can substitute butternut or kabocha squash if preferred. Each variety offers a unique sweetness and consistency, though the cooking times might vary slightly.
Is this soup suitable for vegans?
To make the Acorn Squash Soup Recipe vegan, simply replace the sour cream with a dairy-free alternative like coconut cream or cashew cream. The soup will remain creamy and delicious without compromising flavor.
Can I make this soup in advance?
Yes! In fact, preparing this soup a day or two ahead allows the flavors to deepen beautifully. Just store it in the fridge and reheat gently when ready to serve. It’s a perfect make-ahead meal for busy days.
What can I use instead of vegetable stock?
If you don’t have vegetable stock on hand, you can use water with additional seasoning or homemade broth. Just keep the seasoning balanced to maintain that rich, comforting flavor this soup deserves.
How thick should the soup be?
The ideal consistency is smooth but not too thick—think creamy and velvety. If it’s a bit too dense after blending, add a splash of stock or water until it reaches your preferred texture.
Final Thoughts
This Acorn Squash Soup Recipe is truly a hug in a bowl—a perfect blend of nurturing flavors and satisfying creaminess that brightens any chilly day. I can’t recommend it enough for anyone looking to cozy up with something wholesome, delicious, and a little bit special. Give it a try, and I promise it will quickly become a favorite in your soup rotation.
Print
Acorn Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Acorn Squash Soup recipe features slow-roasted acorn squash, garlic, onion, and carrots blended into a creamy, flavorful soup enhanced with a touch of sour cream. Perfectly seasoned and easy to prepare, it’s a warm and nourishing dish that highlights the natural sweetness of roasted vegetables.
Ingredients
Vegetables
- 2 acorn squash (2.5–3 lb total)
- 1 medium yellow onion, sliced in half, peel on
- 1 garlic bulb, sliced lengthwise, peel on
- 2 medium carrots, peeled
Seasonings & Liquids
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups (1 liter) low-sodium vegetable stock
- ¼ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), or 180°C if using a fan oven. This ensures optimal roasting temperature to bring out the natural sweetness of the vegetables.
- Prepare Vegetables for Roasting: Arrange the halved acorn squash, halved onion with peel on, whole garlic bulb sliced lengthwise with peel on, and peeled carrots on a baking sheet. Drizzle all evenly with olive oil and season with salt and black pepper.
- Roast Vegetables: Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then carefully flip the vegetables and continue roasting for another 20-25 minutes until all vegetables are fork-tender and have a caramelized golden color.
- Cool and Peel: Once the vegetables are cool enough to handle, remove the peels from the onion and garlic. Scoop out the roasted flesh of the acorn squash, discarding the skins.
- Simmer Soup Base: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf. Bring the mixture to a gentle simmer over medium heat and cook for 10-15 minutes to allow the flavors to meld.
- Blend and Finish: Remove and discard the bay leaf. Stir in the sour cream to add creaminess. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender and puree until completely smooth. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the soup warm, optionally garnished with a swirl of sour cream or fresh herbs if desired.
Notes
- Roasting the vegetables with peel on helps retain moisture and enhances natural sweetness.
- For a vegan version, substitute sour cream with coconut cream or a plant-based yogurt.
- If the soup is too thick after blending, thin it with additional vegetable stock or water.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
