Save A velvety, comforting soup made from roasted acorn squash, blended with aromatic vegetables and finished with cream. Perfect for chilly days and elegant enough for entertaining.
I first made this soup for a dinner party on a frosty autumn evening and it became an instant favorite with my friends. Everyone raved about the creamy consistency and the warming comfort it brought to the table.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and sliced
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (1 liter)
- Heavy cream: 1 cup (240 ml) or coconut milk for dairy-free
- Olive oil: 2 tbsp
- Salt: 1 tsp or to taste
- Ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Dried thyme: 1/2 tsp
- Garnish (optional): Roasted pumpkin seeds, fresh thyme leaves, a drizzle of cream
Instructions
- Prepare squash:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Brush cut sides of squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on sheet.
- Roast squash:
- Roast for 35–40 minutes until flesh is tender and browned. Remove and cool slightly.
- Sauté vegetables:
- While roasting, heat remaining 1 tablespoon olive oil in large pot. Add onion and carrots, sauté 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine ingredients:
- Scoop roasted squash flesh into pot. Add broth, salt, pepper, nutmeg, and thyme. Stir to combine.
- Simmer:
- Bring to simmer and cook 10 minutes. Let flavors meld.
- Blend soup:
- Remove from heat. Use immersion blender to puree until smooth, or blend in batches carefully.
- Add cream:
- Stir in heavy cream. Taste and adjust seasoning as needed.
- Reheat and serve:
- Reheat gently if needed. Ladle into bowls and garnish with seeds, thyme, and cream if desired.
Save This soup is a staple at family gatherings and cozy winter suppers, always bringing everyone together around the table for seconds.
Required Tools
Baking sheet, parchment paper, large pot, blender or immersion blender, knife and cutting board
Allergen Information
Contains dairy (heavy cream). Substitute coconut milk for dairy-free. Always check broth and cream labels for hidden allergens.
Nutritional Information (per serving)
Calories: 270, Total Fat: 15 g, Carbohydrates: 32 g, Protein: 4 g
Save Serve piping hot and top with pumpkin seeds for crunch and color. Enjoy the comforting flavor all season long.
Recipe Help
- → What is the best way to roast acorn squash?
Roast acorn squash cut side down on a parchment-lined baking sheet at 400°F for 35–40 minutes until the flesh is tender and slightly browned.
- → Can I substitute heavy cream with a dairy-free option?
Yes, coconut milk works well as a creamy, dairy-free alternative that maintains the dish’s velvety texture.
- → How do the herbs enhance the flavor?
Dried thyme and ground nutmeg add warm, earthy notes that complement the natural sweetness of the roasted squash.
- → What garnishes pair well with this dish?
Roasted pumpkin seeds (pepitas) and fresh thyme leaves provide a crunchy texture and fresh aroma to finish the dish.
- → Is it possible to prepare this dish in advance?
Yes, the soup blend can be made ahead and gently reheated, with cream stirred in just before serving to preserve its smoothness.