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
Scale
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.
