Acorn Squash Soup Recipe
User Reviews
5
Acorn Squash Soup Recipe
Description
This soup starts by roasting halved acorn squash, kabocha squash, halved onion, garlic heads, trimmed carrots, and fresh thyme on a baking sheet with a drizzle of olive oil, kosher salt, and freshly ground black pepper. Roasting with cut sides down allows gentle steaming and caramelization without burning. After about 45 minutes the vegetables are tender and fragrant.
The roasted squash flesh and softened vegetables are blended with vegetable or chicken stock until velvety smooth. Sour cream or crème fraîche is added to add creaminess and a subtle tang. The result is a warm, earthy soup with a rich texture balanced by roasted aromatics and fresh thyme notes.
This soup pairs well with crusty bread and can be a satisfying standalone meal or appetizer. Its smooth texture and natural sweetness make it comforting in cooler seasons.
According to the notes, this soup freezes well when cooled, making it practical for meal prep. Variations in squash type are acceptable, substituting butternut or sugar pumpkin as needed.
Ingredients
For the Soup
- 1 yellow onion trimmed and halved (not peeled)
- 1 head garlic cut in half, lengthwise (not peeled)
- 2 small carrot washed and trimmed
- 4 prigs thyme fresh
- olive oil
- kosher salt
- black pepper freshly ground
- 1 1/2 pounds acorn squash halved
- 1 pound kabocha squash
- 4 cups vegetable stock divided, or chicken stock
- 2 tablespoons sour cream or creme fraiche
Instructions
To Make the Soup:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. Drizzle everything with about a tablespoon of olive oil and add a few pinches of salt and rounds of pepper. Flip the onion and garlic over so the cut side down hits the baking sheet. This will make it so they steam and roast slowly versus burn.
- Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to bake until tender, about 45 minutes. Remove the baking sheet from the oven and place on the counter to chill for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skins.
- To a blender, add half of the vegetable stock or chicken stock. Scoop out the flesh of the acorn and kabocha squash and add it to the blender. And then add the removed thyme leaves, carrots, peeled onion and squeeze in the roasted garlic cloves. Lastly add the sour cream or créme fraîche and a few pinches of salt and a few rounds of black pepper.
- Blend until very smooth, being sure to allow some of the steam out, along the way. Continue until very smooth. Add the remaining stock and blend it up once again. Give it a taste and adjust the salt and pepper to taste. If you want it creamier, feel free to add a tablespoon or two more of sour cream or créme fraîche.
- If the soup is cold, feel free to add it to a pot or saucepan and warm it up until hot. Divide it amongst bowls and drizzle with créme fraîche, crispy sage and a drizzle of good olive oil.
Notes
- You can substitute kabocha squash with butternut squash or sugar pumpkin puree if unavailable.
- This soup freezes well; cool to room temperature before transferring to a freezer-safe container.
- Roasting the aromatic vegetables cut side down avoids burning and encourages steaming for tender sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 2g | 3% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 23mg | 8% |
| Sodium | 24mg | 1% |
| Potassium | 3mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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