Creamy Roasted Acorn Squash Soup Recipe

Introduction

This creamy roasted acorn squash soup is a comforting fall favorite that combines sweet, savory, and warming spices. Roasting the squash intensifies its natural sweetness, making the soup rich and velvety. It’s perfect for cozy dinners or entertaining guests.

Ingredients

• 3 pounds acorn squash (about 2 medium squash)
• 5 teaspoons olive oil (divided: 1 tablespoon plus 2 teaspoons)
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• 1 tablespoon unsalted butter
• 2 large shallots (thinly sliced)
• 2 medium carrots (diced to ½”)
• 2 stalks celery (diced to ½”)
• 1 honeycrisp apple (peeled, cored, and diced to ½”)
• 3 cloves garlic (minced)
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon dried ginger
• 4 cups low sodium broth (vegetable or chicken)
• 1 sprig fresh thyme (plus more for garnish)
• 1 sprig fresh sage (plus more for garnish)
• ½ cup heavy cream
• ¼ cup roasted and salted pepitas

Instructions

1. Step 1: Heat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Slice the squash in half and remove the seeds. Drizzle each half with ½ teaspoon olive oil, working it into the flesh and skin. Season with salt and pepper. Place the squash cut side down on the baking sheet.
3. Step 3: Roast for 30-35 minutes until the flesh is tender and the skin is easily pierced with a knife. Remove from oven and allow to cool.
4. Step 4: In a large pot, heat butter and the remaining tablespoon of olive oil over medium heat until butter melts and foams. Add shallots, carrots, and celery. Cook, stirring occasionally, until shallots are translucent and vegetables soften, being careful not to brown the shallots.
5. Step 5: Add garlic and cook for about 60 seconds until fragrant. Stir in the diced apple, cinnamon, nutmeg, and ginger, then pour in the broth.
6. Step 6: Scoop out the roasted squash flesh and add it to the pot. Bundle thyme and sage with kitchen twine and add to the soup.
7. Step 7: Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes until apple and vegetables are very soft.
8. Step 8: Remove herb stems. Stir in the heavy cream, then puree the soup with an immersion blender until very smooth. Taste and adjust seasoning as needed.
9. Step 9: Serve immediately, garnished with roasted pepitas and fresh thyme or sage.

Tips & Variations

• For a vegan option, substitute butter with olive oil and use vegetable broth, and omit the heavy cream or use a plant-based cream alternative.
• Adding a pinch of smoked paprika can add a subtle warmth and depth to the soup.
• Use a honeycrisp apple for sweetness or try a tart Granny Smith for a tangier flavor.
• Leftover soup can be topped with a swirl of crème fraîche or a sprinkle of toasted pumpkin seeds for extra texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but acorn squash has a nice balance of sweetness and texture. Other winter squashes like butternut or kabocha will also work well but may alter the flavor slightly.

Do I need to peel the acorn squash before roasting?

No, roasting the squash with the skin on helps it cook evenly and makes scooping out the flesh easier. The skin will be discarded after roasting.

Creamy Roasted Acorn Squash Soup Recipe

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4.6 from 140 reviews

This creamy roasted acorn squash soup combines the natural sweetness of roasted squash and apple with warming spices, creating a comforting and velvety bowl perfect for fall and winter. Roasting the squash enhances its flavor, while the addition of shallots, carrots, celery, and fragrant herbs creates a balanced and rich soup with a smooth finish from heavy cream and a crunchy pepita garnish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Squash and Roasting

• 3 pounds acorn squash (about 2 medium squash)
• 2 ½ teaspoons olive oil (divided; ½ teaspoon per squash half)
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper

Soup Base

• 1 tablespoon plus 2 teaspoons olive oil (total 5 teaspoons)
• 1 tablespoon unsalted butter
• 2 large shallots (thinly sliced)
• 2 medium carrots (diced to ½ inch)
• 2 stalks celery (diced to ½ inch)
• 1 honeycrisp apple (peeled, cored, and diced to ½ inch)
• 3 cloves garlic (minced)
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon dried ginger
• 4 cups low sodium broth (vegetable or chicken)
• 1 sprig fresh thyme (plus more for garnish)
• 1 sprig fresh sage (plus more for garnish)
• ½ cup heavy cream
• ¼ cup roasted and salted pepitas

Instructions

1. Preheat Oven: Heat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Prepare Squash: Slice each acorn squash in half and remove seeds. Drizzle each half with ½ teaspoon olive oil, rubbing it over both the flesh and skin. Season with kosher salt and ground pepper evenly over all surfaces. Place the squash cut side down on the prepared baking sheet.
3. Roast Squash: Roast the squash in the preheated oven for 30 to 35 minutes, or until the flesh is tender and a knife pierces the skin easily. Remove from the oven and set aside to cool enough to handle.
4. Sauté Vegetables: In a 6-quart Dutch oven or large soup pot, heat 1 tablespoon olive oil and the butter over medium heat until the butter melts and foams. Add the sliced shallots, diced carrots, and celery; toss to coat them in the fat. Sweat the vegetables, stirring occasionally, until the shallots become translucent and the carrots and celery soften, taking care not to brown the shallots.
5. Add Garlic: Stir in the minced garlic and cook for about 60 seconds, stirring frequently, until fragrant but not burnt.
6. Add Apple and Spices: Add the diced honeycrisp apple along with the cinnamon, nutmeg, and dried ginger. Stir well to combine all ingredients, infusing the mixture with warm spice notes.
7. Add Broth and Squash: Pour in 4 cups of low sodium broth. Scoop the cooled roasted squash flesh from the skins and add to the pot. Tie the thyme and sage sprigs together with kitchen twine and submerge in the liquid for aroma and flavor.
8. Simmer Soup: Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Let cook uncovered for 20 minutes or until all the vegetables and apple are very soft and flavors meld.
9. Puree and Season: Remove the herb bundle. Stir in the heavy cream. Using an immersion blender, puree the soup until very smooth and creamy. Taste and adjust seasoning by adding salt, pepper, or spices as needed to perfect the flavor.
10. Serve: Ladle the soup into bowls and garnish with roasted salted pepitas and fresh thyme or sage sprigs for a decorative and textural contrast. Serve immediately while warm.

Notes

• Roasting the squash with skin on intensifies flavor and prevents excess moisture.
• If you don’t have fresh thyme and sage, dried can be used, but reduce quantity by half.
• For a vegan variation, use vegetable broth and substitute the heavy cream with coconut cream or cashew cream.
• To make the soup ahead, prepare through step 8, cool, and refrigerate. Reheat gently before serving and add cream and garnish fresh.
• Pepitas add crunch and nutty flavor but can be omitted or replaced with toasted pumpkin seeds.

Keywords: acorn squash soup, creamy squash soup, roasted squash recipe, fall soup, autumn squash soup, healthy soup, gluten free soup