Pin It Embrace the cozy essence of autumn with this velvety Acorn Squash Soup. This aromatic dish highlights the natural, nutty sweetness of roasted acorn squash, blended with warm spices to create a silky-smooth finish. Whether served as a sophisticated appetizer or a comforting light main course, it is the ultimate way to warm up on a chilly day.
Pin It The secret to this soup's depth is the roasting process, which concentrates the sugars in the squash. By simmering the roasted flesh with savory aromatics like onion and garlic, you create a complex flavor profile that feels far more indulgent than its healthy ingredients suggest.
Ingredients
- 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
- 4 cups vegetable broth (gluten-free if needed)
- 1 cup water
- 1/2 cup heavy cream or coconut milk (for dairy-free option)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Toasted pumpkin seeds (optional garnish)
- Fresh chives, chopped (optional garnish)
- Drizzle of cream (optional garnish)
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
To ensure the best texture, roast the squash until the flesh is soft enough to be scooped effortlessly from the skin. Using an immersion blender directly in the pot makes cleanup quick and easy, but if you use a countertop blender, be sure to blend in small batches to avoid steam pressure buildup.
Varianten und Anpassungen
For a completely vegan version, substitute the heavy cream with full-fat coconut milk. If you prefer a bit of heat, add a pinch of cayenne pepper during the simmering process. You can also substitute butternut squash for acorn squash if desired for a slightly different flavor profile.
Serviervorschläge
Garnish each bowl with toasted pumpkin seeds and fresh chives to add a delightful crunch and brightness. For a heartier meal, serve this creamy soup alongside warm, crusty gluten-free bread, perfect for dipping into the velvety broth.
Pin It Simple, elegant, and deeply satisfying, this Acorn Squash Soup brings the best of seasonal produce to your table. Enjoy the rich, vibrant flavors of autumn in every spoonful.
Recipe FAQs
- → How do I prepare acorn squash for soup?
Cut the squash in half and remove the seeds. Brush with olive oil and roast cut-side down at 400°F for 30-35 minutes until tender. Scoop out the flesh and discard the skin before adding to your soup.
- → Can I make this soup dairy-free?
Absolutely. Substitute coconut milk for the heavy cream. The soup will still have a rich, velvety texture with a subtle coconut flavor that complements the squash beautifully.
- → What can I use instead of acorn squash?
Butternut squash works wonderfully as a substitute. It has a similar sweetness and texture when roasted. You can also try kabocha squash or delicata squash for variation.
- → How long will this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to restore the desired consistency.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Allow to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly. Note that the texture may change slightly after freezing.
- → What pairs well with acorn squash soup?
Crusty gluten-free bread makes a perfect companion. A simple green salad with vinaigrette balances the richness. For heartier meals, serve alongside grilled cheese sandwiches or roasted chicken.