If you’re searching for a cozy, comforting bowl that feels like a warm hug on a crisp day, this Acorn Squash Soup Recipe is exactly what you need. It’s a luscious blend of naturally sweet roasted acorn squash combined with tender carrots, mellow onions, and a silky finish of sour cream. Each spoonful is a perfect balance of creamy texture and earthy flavor, making it a standout for fall and winter meals alike. The simplicity of the ingredients lets the star—acorn squash—shine brightly, turning humble produce into a memorable soup that you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple yet thoughtfully selected ingredients will set you up for a wonderfully flavorful soup. Every item plays a key role from enhancing sweetness to enriching creaminess, all while keeping the soup wholesome and vibrant.
- 2 acorn squash (2.5-3 lb total): The heart of the soup, roasted to deepen its natural sweetness and creamy texture.
- 1 medium yellow onion, sliced in half, peel on: Roasting with the peel adds mellow depth without overpowering the soup.
- 1 garlic bulb, sliced lengthwise, peel on: Provides subtle aromatic notes when roasted gently with the other vegetables.
- 2 medium carrots, peeled: Adds a natural sweetness and vibrant color that perfectly complements the squash.
- 1 tablespoon olive oil: Helps caramelize the vegetables for rich, roasted flavors.
- ½ teaspoon salt: Balances the sweetness and enhances the overall taste.
- ¼ teaspoon ground black pepper: Adds just the right amount of subtle warmth.
- 1 bay leaf: Infuses a mild herbaceous note during simmering to build complexity.
- 4 cups (1 liter) low-sodium vegetable stock: Keeps the soup light and lets the roasted veggies take center stage.
- ¼ cup sour cream: Adds creaminess and a slight tang that brightens each spoonful beautifully.
How to Make Acorn Squash Soup Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C), or 180°C if you have a fan oven. This is the perfect temperature to roast the veggies just right, coaxing out their natural sugars and developing a beautiful caramelized flavor that’s the soul of this soup.
Step 2: Prepare and Season the Vegetables
Arrange the acorn squash halves cut side up alongside the onion halves, garlic bulb, and peeled carrots on a large baking sheet. Drizzle everything generously with olive oil and sprinkle with salt and black pepper. This simple seasoning blends with roasting to lift the veggies’ flavors without overpowering their natural taste.
Step 3: Roast the Vegetables
Pop the baking sheet into the oven for about 20 minutes. Then, carefully flip all the vegetables to roast the other side, continuing for another 20 to 25 minutes or until they’re tender and beautifully browned. This caramelization step is essential for the rich, sweet depth in the soup.
Step 4: Remove Skins and Prep the Squash
Once the vegetables have cooled enough to handle, peel the onion and garlic by removing their skins. Scoop out the roasted flesh from the acorn squash, discarding the tough skins. The soft, roasted squash flesh is what will make this soup irresistibly creamy and flavorful.
Step 5: Simmer with Stock and Bay Leaf
Transfer all the prepared vegetables to a large pot and pour in the low-sodium vegetable stock. Add the bay leaf and bring the mixture to a gentle simmer over medium heat. Let it cook for 10 to 15 minutes so the flavors can marry and deepen beautifully.
Step 6: Remove Bay Leaf and Blend Smooth
After simmering, fish out the bay leaf and stir in the sour cream, which enriches the soup with a delightfully creamy texture and subtle tang. Use an immersion blender to puree the soup until silky smooth. If you don’t have one, carefully blend in batches using a high-speed blender. Taste and adjust seasoning to your liking, then you’re ready to serve!
How to Serve Acorn Squash Soup Recipe
Garnishes
Adding a touch of garnish can elevate your Acorn Squash Soup Recipe beautifully. Consider a sprinkle of chopped fresh herbs like parsley or chives to add vibrant color and freshness. Toasted pumpkin seeds add a satisfying crunch that contrasts wonderfully with the soup’s creaminess. A swirl of extra sour cream or a drizzle of good-quality olive oil adds elegance and richness right before serving.
Side Dishes
To round out your meal, pair this soup with crusty bread, such as a rustic sourdough or a warm baguette, perfect for dipping and soaking up every creamy drop. A crisp green salad dressed with lemon vinaigrette adds a zesty brightness that balances the soup’s mellow sweetness. For something heartier, roasted chicken or a simple grain bowl with quinoa and roasted veggies complements the autumnal flavors beautifully.
Creative Ways to Present
Make your soup feel special by serving it in individual hollowed-out mini acorn squashes or small bread bowls. For a festive touch, you could sprinkle the surface with a pinch of smoked paprika or cinnamon to add subtle warmth and a stunning visual hint of spice. Serving the soup as a first course at dinner parties will surely impress your guests with its cozy sophistication.
Make Ahead and Storage
Storing Leftovers
Leftover Acorn Squash Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor. This makes it an excellent choice for meal prep or enjoying a quick, nourishing lunch after a busy day.
Freezing
This soup freezes exceptionally well, making it perfect to keep on hand for those days when you want comfort food without the fuss. Pour cooled soup into freezer-safe containers or resealable bags, leaving a little headspace for expansion. It can be frozen for up to 2 months without losing its delicious flavor or texture.
Reheating
To reheat, thaw frozen soup overnight in the fridge or gently warm refrigerated soup in a saucepan over medium-low heat. Stir frequently to keep the texture smooth and creamy, and add a splash of vegetable stock or water if it needs loosening up. Avoid boiling as it can change the soup’s lovely consistency.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! Butternut or kabocha squash make excellent substitutes and offer their own unique sweetness and creaminess. Just keep in mind that roasting times may vary slightly.
Do I have to peel the onion and garlic before roasting?
Leaving the peel on during roasting protects the onion and garlic from overcooking and adds a subtle depth of flavor. Just peel them away after roasting before blending for a smoother soup.
Is it possible to make this soup vegan?
Yes, simply omit the sour cream or replace it with a plant-based alternative like coconut cream or cashew cream to maintain the rich, creamy texture while keeping it vegan-friendly.
How thick should the soup be?
The ideal Acorn Squash Soup Recipe consistency is smooth and creamy but still pourable. If it gets too thick after blending, adding a little more vegetable stock can help loosen it up to your preferred texture.
Can I prepare the soup ahead of time for a party?
Definitely! You can make the soup a day or two in advance, store it in the refrigerator, and reheat gently before serving. It’s a fantastic make-ahead dish that tastes just as good the next day.
Final Thoughts
This Acorn Squash Soup Recipe is truly a celebration of simple, wholesome ingredients brought together in the most comforting way. Its sweet roasted flavors, creamy texture, and ease of preparation make it a perfect dish to share with loved ones. I encourage you to give it a try soon—once you taste it, it’s sure to become a treasured favorite in your kitchen as well.
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 creamy Acorn Squash Soup combines roasted acorn squash, caramelized vegetables, and fragrant herbs simmered in vegetable stock, then blended smooth with a touch of sour cream. It’s a comforting, flavorful soup perfect for chilly days, featuring natural sweetness from slow roasting and a velvety texture.
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 & Liquids
- 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 to bring out their natural sweetness.
- Prepare and season the vegetables: Arrange the acorn squash halves, onion halves, garlic bulb, and peeled carrots on a baking sheet. Drizzle evenly with olive oil and sprinkle with salt and black pepper for seasoning.
- Roast the vegetables: Place the baking sheet in the oven with vegetables cut side up. Roast for 20 minutes, then flip all the vegetables and roast for another 20-25 minutes until fork-tender and caramelized.
- Remove skins and prep the squash: Once cool 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 all prepared vegetables to a large pot. Add the vegetable stock and bay leaf, bring to a gentle simmer over medium heat, and cook for 10-15 minutes to meld the flavors.
- Remove bay leaf and blend smooth: Discard the bay leaf. Stir in the sour cream, then puree the soup using an immersion blender or transfer in batches to a blender until completely smooth. Adjust seasoning to taste before serving.
Notes
- Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the soup.
- Use low-sodium vegetable stock to control the salt level easily.
- If you prefer a vegan version, substitute the sour cream for a plant-based alternative like coconut cream or cashew cream.
- The soup can be reheated gently on the stovetop or in a microwave and may thicken when stored; add a splash of stock or water to loosen it.
- For an extra smooth texture, strain the soup through a fine sieve after blending.
