Acorn Squash Soup
User Reviews
5
Acorn Squash Soup
Description
Starting by roasting acorn squash cut into quarters after brushing with olive oil brings out its sweet, nutty flavor and tenderizes the flesh. Meanwhile, diced onion, carrot, celery, minced garlic, thyme, and sage are softened in butter to build an aromatic foundation for the soup. Adding chopped apple introduces a fresh tartness that balances the squash’s sweetness.
Combining the roasted squash flesh and broth with the cooked aromatics and apple, then simmering allows flavors to meld and soften. Blending the mixture into a smooth, velvety soup creates a pleasing texture. Stirring in heavy cream enriches the soup, adding a luxurious mouthfeel without overpowering the other flavors. Seasoning with salt and black pepper adjusts the seasoning precisely.
This soup suits autumn or winter meals as a starter or light main. It pairs well with crusty bread or a simple salad. The recipe allows substitution of coconut milk for cream for a dairy-free version, and roasting the squash in an air fryer is an option for quicker preparation. Straining is recommended when using a standard blender for smoothness.
Choose tart apples like Granny Smith, Pink Lady, or Braeburn for balanced flavor.Strain soup after blending if using a regular or immersion blender for smoother texture.Adjust cream quantity to preference; substitute coconut milk for dairy-free option.Roast acorn squash in air fryer at 370°F about 25 minutes as an alternative to oven roasting.
Ingredients
- 3 pounds acorn squash 2 medium or 1 large (4 cups)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion ½-inch diced
- 1 carrot chopped into 1-inch pieces
- 2 ribs celery chopped into 1-inch pieces
- 1 clove garlic minced
- ½ teaspoon thyme or 1-2 sprigs fresh, dried leaves
- ¼ teaspoon sage or poultry seasoning, dried ground
- 3 cups chicken broth or vegetable broth
- 1 small apple any tart variety, peeled, cored and chopped
- 1 bay leaf
- 1 cup heavy whipping cream or coconut milk
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Cut each half again so you have quarters. Brush with olive oil. Place on a baking sheet and roast 30-35 minutes or until squash is fork tender.
- While squash is roasting, heat the butter in a large saucepan or dutch oven. Add onion and cook until slightly softened.
- Add carrot, celery, garlic, and seasonings and cook until slightly softened.
- Scoop the flesh of the squash and add to the pot along with the broth & diced apple.
- Bring to a boil. Reduce heat and simmer covered for about 15 minutes or until apples are tender.
- Remove from heat (discard bay leaf and thyme stem if using fresh). Blend until smooth.
- Bring back to a simmer, stir in heavy cream to taste, and salt and pepper.
Notes
- Use tart apples such as Granny Smith for a bright balance to the squash sweetness.
- If blending with a regular or immersion blender, strain the soup for smoothness.
- Heavy cream amount can be adjusted or replaced with coconut milk for dairy-free soup.
- Roasting acorn squash in an air fryer at 370°F for 25 minutes is a suitable alternative to oven roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 472 | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 756mg | 32% |
| Potassium | 1552mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 4962IU | 99% |
| Vitamin C | 56mg | 62% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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