This smoothly thick Acorn Squash Soup has a mildly sweet buttery flavor with a spicy rustic finish. Small hints of curry, paprika, and chili powder swirl this fall soup.
Acorn Squash Soup
Butternut squash and pumpkin often take the spotlight when it comes to fall soups, however, acorn squash creates a slightly sweet rustic flavor. This soup has spices of curry, chili powder, and paprika for a moderate kick. Your kitchen will be swirling with scents of autumn as you prepare this delicious
As soon as the seasonal food magazines hit the store shelves each fall I immediately stockpile them all and dog-ear more recipes than I could possibly make in even a year.
This year was no different, however, I always notice small amounts, if any of acorn squash recipes. Though this winter squash is not the most popular, I do feel it deserves more attention with its mildly sweet buttery flavor.
How to Roast Acorn Squash
The acorn squash is easy to slice in half by carefully using a large cutting knife to cut it from the stem to the bottom. Use a spoon to remove the seeds and discard them.
Brush the insides with oil and season with salt. Place squash halves on a rimmed baking sheet and bake at 400 for 40 minutes, or until the insides become soft and tender.
Squash Soup Ingredients
Some of the ingredients in this soup are interchangeable and can be swapped out to temper the spiciness or to change the recipe to non-dairy. Below are some suggestions.
- Acorn Squash
- Yellow Onion
- Ground Cloves
- Curry Powder (optional)
- Chili Powder (optional)
- Garlic Salt
- Broth (any version)
- Heavy Cream (can be substituted for a non-dairy creamer)
Acorn Squash Soup
- 3 Acorn Squash halved and seeded
- 2 tablespoons Olive Oil + more for brushing the squash
- 1 medium Yellow Onion diced
- 3 Garlic Cloves minced
- 1 tablespoons Curry Powder
- 1/2 teaspoon Chili Powder
- 2 teaspoons Garlic Salt
- 2½ cups Broth
- 1 cup Heavy Cream
- Preheat the oven to 400℉. Slice the acorn squash in half and remove and discard the seeds using a spoon. Place the squash on a large rimmed baking sheet and brush the insides with olive oil. Season with salt and bake for 40 minutes, or until the inside becomes slightly soft. Let cool.
- In a large pot heat the olive oil over medium heat and saute the diced onions until translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 1 minute. Place the curry powder, chili powder, and garlic salt into the pot and toss with the garlic and onions.
- Pour the broth and heavy cream into the pot and reduce heat to low.
- Using a spoon scrape out the inside of the acorn squash and add to the soup mixture. Let the soup continue to simmer on low for 10 minutes. Working in batches, ladle the soup into a blender and blend until smooth or use a handheld blender to blend the soup mixture together.
- Serve with a dollop of sour cream.