Velvety Acorn Squash Soup (Printable)

Roasted acorn squash blended with aromatic vegetables and creamy coconut milk for a silky, warming bowl.

# Ingredient List:

→ 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 - Drizzle of cream

# 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 the prepared baking sheet and roast for 30 to 35 minutes until flesh is tender. Allow to cool slightly, then scoop out the flesh and discard the skins.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for 5 to 7 minutes until softened and fragrant.
03 - Add the roasted acorn 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 allow flavors to meld.
04 - Remove from heat. Using an immersion blender, puree the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is achieved.
05 - Stir in the cream or coconut milk. Taste and adjust salt, pepper, and spices as needed. Reheat gently over low heat if necessary, being careful not to boil.
06 - Ladle soup into individual bowls. Top with toasted pumpkin seeds, fresh chopped chives, and a light drizzle of cream if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The natural caramelization that happens while roasting the squash creates a depth that canned pumpkin could never match, like a secret only homemade soup makers know.
  • Its forgiving nature means you can adapt it to whatever milk or cream you have on hand, which saved me during a snowstorm when the grocery store felt miles away.
02 -
  • If your soup turns out stringy, youve likely not blended it long enough, a mistake I made when rushing for dinner guests that left everyone politely working through unwanted texture.
  • Letting the soup rest overnight in the refrigerator dramatically improves the flavor profile, something I discovered accidentally when too tired to eat what Id cooked.
03 -
  • When reheating, add a splash of fresh broth rather than water to revive the soup without diluting its carefully developed flavors.
  • The seeds you scoop from your acorn squash can be rinsed, dried, and roasted with olive oil and salt to create the perfect garnish, connecting the dish back to its source.
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