Velvety Acorn Squash Soup

Embrace the cozy flavors of autumn with this velvety acorn squash soup. A comforting appetizer or a light main course, this dish features the natural sweetness of roasted squash, blended to a silky-smooth finish with aromatic spices.

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This American-style soup is rated easy for difficulty, making it accessible for home cooks. The process of roasting the squash first deepens the flavor profile, creating a rich base that pairs beautifully with the creamy finish of heavy cream or coconut milk.

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

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat. Use an immersion blender to puree the soup until smooth (or transfer in batches to a countertop blender).

Step 6

Stir in the cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.

Step 7

Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

Zusatztipps für die Zubereitung

Ensure you have a large pot and an immersion blender ready for a smooth pureeing process. For safety, if you use a countertop blender, process in small batches. Always double-check your vegetable broth labels for hidden gluten to keep the dish gluten-free.

Varianten und Anpassungen

For a vegan version, simply use coconut milk instead of heavy cream. If you don't have acorn squash, butternut squash can be substituted for a similar flavor. For those who enjoy a bit of spice, add a pinch of cayenne for subtle heat.

Serviervorschläge

Serve this soup warm, garnished with toasted pumpkin seeds and fresh chives for added texture. For a heartier meal, enjoy it with a side of crusty gluten-free bread.

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With its vibrant color and silky texture, this acorn squash soup is the ultimate comfort food. Perfect for cold evenings, it balances natural sweetness with savory depth in every spoonful.

Recipe FAQs

→ Can I substitute butternut squash for acorn squash?

Yes, butternut squash works beautifully as a substitute. It has a similar sweet, nutty flavor and creamy texture when roasted. Use about 2 pounds of butternut squash to replace the acorn squash in this preparation.

→ How can I make this soup vegan?

Simply replace the heavy cream with coconut milk or another plant-based cream alternative. Coconut milk adds a subtle richness that complements the squash's natural sweetness without overpowering the other flavors.

→ Can I prepare this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened. You can also freeze it for up to 3 months; thaw overnight before reheating.

→ What can I use if I don't have an immersion blender?

A countertop blender works perfectly. Let the soup cool slightly, then blend in batches, filling the blender no more than halfway. Hold the lid with a towel to prevent hot liquid from escaping. A food processor can also work in a pinch.

→ How do I enhance the flavor if my squash isn't very sweet?

Add a teaspoon of maple syrup or brown sugar to boost sweetness. You can also increase the cinnamon and nutmeg slightly, or add a small pinch of cayenne pepper to create a more complex, balanced flavor profile.

→ What are the best garnishes for this soup?

Toasted pumpkin seeds add delightful crunch, while fresh chives provide a mild onion flavor. A drizzle of cream creates an elegant presentation. Other options include crispy sage leaves, croutons, or a sprinkle of smoked paprika for depth.