Velvety Acorn Squash Soup (Printable Version)

Silky-smooth acorn squash blended with aromatic spices, cream, and vegetable broth 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 Prepare:

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 and roast for 30-35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
02 - In a large pot, heat remaining olive oil over medium heat. Add chopped onion, carrot, and garlic. Sauté for 5-7 minutes until softened and fragrant.
03 - 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.
04 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender and blend until velvety.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed.
06 - Ladle soup into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Expert Suggestions:

01 -
  • It tastes like autumn in a bowl without requiring any fancy ingredients or techniques.
  • The roasting step does all the flavor work for you, so you're really just combining things that already taste incredible together.
  • It's naturally vegan and gluten-free, which means everyone at the table can eat it without worry.
02 -
  • Roasting the squash is non-negotiable—boiling it makes it watery and sad, but roasting concentrates all its natural sugars and creates a deeper flavor that makes the entire soup taste more sophisticated.
  • Don't skip the spices, but do taste as you go because every brand of broth is different and some are saltier than others, so you might need less salt than the recipe suggests.
03 -
  • If your immersion blender gets tired halfway through, stop and let it rest—these things aren't designed for marathon sessions, and overheating can actually damage the motor.
  • Make the soup a day ahead and refrigerate it overnight, because the flavors deepen and meld beautifully, and you'll have zero stress on serving day.
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