Acorn Squash Soup Recipe

Acorn squash soup with sour cream and paprika sprinkled on top.

5 from 2 votes

Acorn Squash Soup Recipe

Indulge in the autumn spirit with our Acorn Squash Soup, a harmonious blend of roasted acorn squash, aromatic spices, and a creamy broth—an effortless way to savor the season's abundance in every comforting spoonful.

Prep Time15

Cook Time55

Total Time1 10

Course: Soup

Cuisine: American

Servings: Servings

Calories: 282kcal

Author: Aimee Mars

Equipment

Large Pot
Rimmed Baking Sheet
Blender or immersion blender

Ingredients

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

Instructions

Roast the squash. Halve the acorn squash, scoop out and discard the seeds, then generously brush the insides with olive oil. Season with salt and roast for 40 minutes at 400º F, or until the flesh tenderizes slightly.
Sauté onions and garlic with spices. In a large pot, heat olive oil over medium heat. Sauté finely diced onions until they become translucent, typically about 3 to 5 minutes. Add minced garlic and cook for an additional minute. Then, introduce the curry powder, chili powder, and garlic salt to the pot, stirring to blend these aromatic spices with the sautéed onions and garlic.
Simmer. Pour the broth and heavy cream into the pot, then lower the heat to a gentle simmer. Carefully scoop out the roasted acorn squash flesh with a spoon and incorporate it into the soup mixture. Allow the soup to gracefully simmer on low heat for an additional 10 minutes, letting the flavors meld to perfection.
Blend. In batches, scoop the soup into a blender and blend until it reaches a smooth consistency. Alternatively, you can use an immersion blender to achieve a silky soup texture.

Notes

Make-Ahead and Freezing Instructions:

To Make Ahead: To prepare the soup in advance, follow the recipe guidelines up to the point of blending the soup. Allow it to cool, then transfer it to an airtight container and refrigerate for up to 2-3 days.

To Freeze: To freeze, ladle the cooled soup into freezer-safe containers, leaving some room for expansion. Seal tightly, label with the date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop when ready to enjoy.

Nutrition