Velvety Acorn Squash Soup (Printer View)

A creamy, aromatic blend of roasted acorn squash with warm spices, pureed to silky perfection.

# Components:

→ Vegetables

01 - 2 medium acorn squash (about 2 pounds 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 drizzle

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet. Roast for 30 to 35 minutes until flesh is tender. 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 to the pot. 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 Advice:

01 -
  • The whole kitchen smells like comfort while it cooks, and somehow that becomes part of the experience.
  • It comes together in about an hour with minimal fussing, leaving you feeling like you actually accomplished something in the kitchen.
  • One batch feeds four people or becomes tomorrow's lunch, which is always a win.
02 -
  • Roasting the squash first makes all the difference—it concentrates the sweetness and adds a subtle depth that boiling never achieves.
  • Don't skip the rest time after roasting; it makes scooping the flesh out so much easier, and rushing here is the only real mistake you can make.
03 -
  • Always taste the soup before adding the cream, so you can season the base properly and the dairy doesn't mute any adjustments you need to make.
  • If you end up with a soup that feels too thick, resist the urge to add more liquid right away—let it sit for a minute and taste again, because sometimes the blending releases more liquid than you expect.
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