Velvety Acorn Squash Soup (Printable version)

Silky-smooth acorn squash blended with warm spices, cream, and aromatic vegetables for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 2 medium acorn squash (about 2 lbs total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Cream for drizzling

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet.
02 - Roast for 30 to 35 minutes until flesh is tender. Allow to cool slightly, then scoop out flesh and discard skins.
03 - In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
04 - Add roasted 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.
05 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
06 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Expert Hints:

01 -
  • It comes together in under an hour and somehow tastes like you've been simmering it all day.
  • The natural sweetness of roasted acorn squash means you don't need brown sugar or honey to make it sing.
  • One pot, one blender, no fussy techniques—just honest cooking that actually works.
02 -
  • Roasting the squash first is non-negotiable—boiling it will water down your soup and lose all that caramelized sweetness you're after.
  • The nutmeg and cinnamon quantities seem small, but they're perfectly balanced; adding more will overpower the delicate squash flavor instead of enhancing it.
03 -
  • If your soup is too thick, thin it with more broth or water—if it's too thin, let it simmer a few minutes longer to reduce.
  • Make this soup ahead and reheat it gently; the flavors actually deepen after a day or two in the fridge.
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