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–+ servings
Acorn Squash Soup

Creamy Acorn Squash Soup for a Cozy Fall Evening

This Creamy Acorn Squash Soup is a delightful, gluten-free dish perfect for fall, warming your soul with rich flavors and creamy texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 whole Acorn Squash The star of the dish, offering natural sweetness and a creamy texture.
  • 1 tablespoon Olive Oil Perfect for roasting, enhancing the flavor; feel free to use avocado oil as a substitute.
  • 1 teaspoon Salt Essential for amplifying the rich flavors.
  • 1 teaspoon Ground Black Pepper Adds a mild kick; adjust according to your taste preference.
  • 1 medium Onion Finely chopped for even cooking.
  • 2 medium Carrots Chopped small for quick and even cooking.
  • 2 stalks Celery Finely chopped for best results.
  • 2 cloves Garlic Minced for maximum flavor integration.
  • 4 cups Vegetable Stock Opt for homemade or store-bought as you prefer.
  • 6 leaves Sage Fresh sage is highly recommended.
  • 4 sprigs Thyme Use fresh thyme for the best results.
  • 1 sprig Rosemary Can be swapped with dried rosemary if needed.
  • 1 cup Half and Half Cream Coconut milk can be used for a dairy-free option.
Optional Toppings
  • 2 tablespoons Honey Drizzles sweet flavor contrast.
  • 1 teaspoon Red Pepper Powder Infuses heat and adds smoky depth.
  • 1 teaspoon Cinnamon Complements the flavor of acorn squash.

Equipment

  • Oven
  • Dutch oven
  • immersion blender
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half, scoop out seeds, drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes.
  3. Heat remaining olive oil in a Dutch oven over medium heat. Sauté onions, carrots, and celery for 5-7 minutes until softened.
  4. Add minced garlic and cook for an additional minute until fragrant.
  5. Pour in vegetable stock, add roasted squash flesh, sage, thyme, rosemary, and season with salt and pepper. Simmer for 10 minutes.
  6. Use an immersion blender to puree the soup until smooth. Stir in half and half and adjust seasoning if needed.
  7. Ladle into bowls and garnish with optional toppings. Serve hot.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

This soup is perfect for cozy evenings and can be enjoyed with crusty bread or a fresh salad. Store leftovers in an airtight container for 3-4 days.

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