Description
A straightforward recipe for creamy acorn squash soup.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on a baking sheet and roast for 40 to 50 minutes, or until tender. Let it cool slightly.
- Scoop the flesh from the squash shells into a bowl.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the roasted squash flesh and vegetable broth to the pot. Bring to a simmer.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using, salt, and pepper. Heat through gently but do not boil.
- Taste and adjust seasoning as needed before serving.
Notes
- For a vegan option, omit the heavy cream or substitute with full-fat coconut milk.
- Roasting the squash deepens its natural sweetness.
- You can garnish with toasted pumpkin seeds or a drizzle of maple syrup.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 4
- Cholesterol: 25
Keywords: acorn squash, soup, winter squash, creamy soup, vegetable soup