Creamy Acorn Squash Soup
A delicious and easy-to-make creamy acorn squash soup, perfect for a cozy autumn meal. This recipe uses simple ingredients and yields a flavorful, velvety smooth soup.
Equipment
- Oven
- Baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Mixing bowl
Ingredients
Main Ingredients
- 1 medium (about 2 pounds) Acorn Squash Halved, seeded, and scooped
- 1 tablespoon Olive Oil
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 4 cups Vegetable Broth Or chicken broth for richer flavor
- 1/2 teaspoon Sage Ground
- 1/4 teaspoon Nutmeg Ground
- 1/2 cup Heavy Cream or Coconut Milk Optional, for extra creaminess
- To taste Salt
- To taste Black Pepper Freshly ground
- Optional Pepitas or Croutons Toasted, for garnish
Instructions
Instructions
- Preheat oven to 400°F (200°C). Place acorn squash halves, cut-side down, on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until tender when pierced with a fork.
- Let the squash cool slightly, then scoop out the cooked flesh and set aside. Discard the skins.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cooked squash flesh to the pot along with the vegetable broth, sage, and nutmeg. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the flavors have melded.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
- Return the soup to the pot. Stir in the heavy cream or coconut milk (if using). Season with salt and pepper to taste. Heat through gently.
- Ladle the soup into bowls and garnish with toasted pepitas or croutons, if desired.
Notes
For a richer flavor, roast the squash with a drizzle of maple syrup before scooping out the flesh. Leftovers can be stored in the refrigerator for up to 3 days.