If you’re looking for a cozy, comforting dish that perfectly captures the essence of fall, this Acorn Squash Soup Recipe is an absolute must-try. Velvety smooth with a gentle sweetness from caramelized roasted squash and hints of roasted garlic and onion, this soup feels like a warm hug in a bowl. It’s simple yet elegant, effortlessly balancing savory and creamy elements to brighten up any chilly day or quiet dinner at home. Trust me, once you make this, it’s going to become a staple you’ll want to share with everyone you know.
Ingredients You’ll Need
These ingredients are straightforward but absolutely crucial for creating the rich, layered flavors of this Acorn Squash Soup Recipe. Each one brings something special—roasted vegetables for depth, seasoning for balance, and sour cream for that irresistible creaminess.
- Acorn squash (2.5-3 lb total): The star ingredient, its natural sweetness intensifies with roasting and makes the soup velvety smooth.
- Medium yellow onion, sliced in half with peel: Roasting with the peel adds a subtle caramelized flavor and sweetness.
- Garlic bulb, sliced lengthwise with peel: Roasting tones down garlic’s sharpness and gives it a wonderfully mellow depth.
- Two medium carrots, peeled: These add a gentle earthiness and enhance the soup’s natural sweetness.
- Olive oil (1 tablespoon): Helps with roasting and adds a fruity richness.
- Salt (½ teaspoon): Brings out the flavors beautifully without overpowering.
- Ground black pepper (¼ teaspoon): Just enough to add a subtle hint of warmth and complexity.
- Bay leaf (1 leaf): Infuses a delicate herbal note during simmering.
- Low-sodium vegetable stock (4 cups or 1 liter): The liquid base that combines with roasted veggies for that silky texture and savory flavor.
- Sour cream (¼ cup): Adds creamy tanginess that perfectly balances the natural sweetness of the squash.
How to Make Acorn Squash Soup Recipe
Step 1: Preheat your oven
Start by heating your oven to 400°F (200°C), or 180°C if you’re using a fan oven. Roasting the vegetables at this temperature lets their flavors deepen and develop that lovely caramelized edge that’s key to this soup’s complexity.
Step 2: Prepare and season the vegetables
Arrange the acorn squash halves, onion halves, garlic bulb, and peeled carrots on a baking sheet. Drizzle them evenly with olive oil, then sprinkle the salt and black pepper over everything. This simple seasoning enhances the natural sweetness you’ll get after roasting.
Step 3: Roast the vegetables
Place the baking sheet in the oven with the vegetables cut side facing up. Roast for 20 minutes to start caramelizing, then flip them to ensure even roasting and cook for another 20 to 25 minutes. You’re looking for fork-tender veggies that have those gorgeous browned edges packed with flavor.
Step 4: Remove skins and prep the squash
Once your vegetables are cool enough to handle, peel the skins off the roasted onion and garlic—they should come off quite easily now. Scoop the roasted flesh out of the acorn squashes, discarding their tough skins. This roasted flesh is the heart and soul of your soup.
Step 5: Simmer with stock and bay leaf
Transfer all the prepared veggies to a large pot and add your vegetable stock along with the bay leaf. Bring the mixture to a gentle simmer over medium heat and let it cook for 10 to 15 minutes. This simmering step is where all the flavors marry beautifully and deepen in richness.
Step 6: Remove bay leaf and blend smooth
After simmering, discard the bay leaf and stir in sour cream for that creamy, slightly tangy finish. Use an immersion blender to puree the soup until it’s completely smooth and luscious. If you don’t have one, carefully blend in batches in a regular blender. Taste the soup and adjust seasoning if needed. Serve warm and enjoy!
How to Serve Acorn Squash Soup Recipe
Garnishes
Garnishes can really elevate your bowl of Acorn Squash Soup Recipe. A swirl of sour cream or a dollop of Greek yogurt adds a touch of creaminess and visual appeal. Sprinkle some fresh chopped parsley or chives for a burst of color and freshness. Toasted pumpkin seeds lend a delightful crunch that contrasts beautifully with the smooth texture of the soup.
Side Dishes
This soup pairs wonderfully with a variety of side dishes. A crusty artisan bread or soft sourdough is perfect for dipping. For a heartier meal, serve alongside a fresh green salad with a bright vinaigrette or roasted vegetables to complement the soup’s warm, earthy flavors.
Creative Ways to Present
Want to impress your dinner guests? Serve the soup in hollowed-out mini acorn squashes for a seasonal and eye-catching presentation. Alternatively, use rustic ceramic bowls to add a cozy, homey vibe. Topping the soup with a drizzle of flavored oil, like sage or chili-infused olive oil, can add an unexpected but delicious twist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Acorn Squash Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and become even better after sitting for a bit, making it perfect for easy reheats throughout the week.
Freezing
This soup freezes beautifully. Cool it completely before transferring to freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge for the best texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a splash of vegetable stock or water to reach your preferred consistency. Avoid boiling as it can affect the creaminess.
FAQs
Can I use other types of squash for this soup?
Absolutely! While acorn squash offers a sweet, nutty flavor and beautiful color, you can experiment with butternut or kabocha squash for different nuances. Just keep in mind that texture and sweetness may vary slightly.
Is this recipe suitable for vegans?
To make this Acorn Squash Soup Recipe vegan, simply swap out the sour cream for a plant-based alternative like coconut cream or a creamy cashew sauce. The soup will still be rich and delicious!
Can I prepare the roasted vegetables in advance?
Yes, you can roast the squash, onion, garlic, and carrots a day in advance and store them in the fridge. When ready to make the soup, just follow the remaining steps to simmer, blend, and finish with sour cream.
What’s the best way to blend the soup for a silky texture?
An immersion blender is easiest and quickest, allowing you to blend directly in the pot. Alternatively, use a high-speed blender in batches, but be careful with the hot liquid and always vent the lid to avoid pressure build-up.
Can I add spices to change up the flavor?
Definitely! A pinch of nutmeg, cinnamon, or smoked paprika can enhance the warm cozy notes of the soup. Just add them when you add the spices before roasting or when simmering the soup for maximum flavor impact.
Final Thoughts
This Acorn Squash Soup Recipe is truly one of those dishes that feels special without any fuss. It’s the kind of recipe you come back to when you want comfort, warmth, and a little taste of fall all year round. I encourage you to give it a try—you might just find your new favorite weeknight dinner or weekend treat to share with family and friends.
Print
Acorn Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Acorn Squash Soup recipe features roasted acorn squash, onions, garlic, and carrots blended into a creamy, flavorful soup with a touch of sour cream. Roasting the vegetables enhances their natural sweetness, creating a rich and warming dish perfect for chilly days.
Ingredients
Vegetables
- 2 acorn squash (2.5–3 lb total)
- 1 medium yellow onion, sliced in half, peel on
- 1 garlic bulb, sliced lengthwise, peel on
- 2 medium carrots, peeled
Seasoning & Extras
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups (1 liter) low-sodium vegetable stock
- ¼ cup sour cream
Instructions
- Preheat the oven: Set your oven to 400°F (200°C), or 180°C if using a fan oven, to prepare for roasting the vegetables. Roasting helps bring out their natural sweetness and deep flavors.
- Prepare and season the vegetables: Arrange the halved acorn squash, onion halves, garlic bulb, and peeled carrots evenly on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper to season.
- Roast the vegetables: Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then carefully flip each vegetable to roast for another 20-25 minutes or until all pieces are tender when pierced with a fork and caramelized lightly.
- Remove skins and prep the squash: Once cooled enough to handle, peel the skins off the onion and garlic. Scoop out the roasted flesh from the acorn squash, discarding the skins.
- Simmer with stock and bay leaf: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf, then bring to a gentle simmer over medium heat. Allow to cook for 10-15 minutes to blend the flavors thoroughly.
- Remove bay leaf and blend smooth: Discard the bay leaf, stir in the sour cream, and use an immersion blender or a countertop blender (in batches) to puree the soup until completely smooth. Taste and adjust seasoning with salt and pepper if needed before serving warm.
Notes
- Roasting vegetables with skins on enhances flavor and caramelization.
- Use low-sodium vegetable stock to control salt levels.
- The sour cream adds creaminess but can be substituted with coconut cream for a dairy-free version.
- Ensure soup is blended until completely smooth for the best texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
