Go Back
–+ servings
Creamy acorn squash soup served in a white bowl.

Acorn squash soup

Nataliia
This acorn squash soup is creamy, flavorful, and delicious. It is made with roasted acorn squash, vegetables, broth and finished with some heavy cream. This soup makes great leftovers and freezes well. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 313 kcal

Equipment

  • 1 Immersion blender
  • 1 large stock pot or dutch oven

Ingredients
  

  • 2 medium acorn squash
  • 2 tablespoons olive oil, divided
  • 2 medium carrots, chopped
  • ¼ medium onion, diced
  • 2 garlic cloves, finely diced
  • 3 cups water, or low-sodium vegetable broth
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cumin
  • 2-3 teaspoons honey or maple syrup
  • 2 teaspoons lime juice
  • ½ teaspoon salt, add more to taste
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper Cut acorn squash in half and scoop out the seeds. Drizzle it with olive oil and sprinkle with salt on the cut side. Place acorn squash with the cut side don on a prepared baking sheet. Bake for about 40-50 minutes or until fork tender. Let it cool down slightly, scoop put the flesh and discard the skin.
  • Add one tablespoon of olive oil to the large pot. Once hot, add chopped carrots, and diced onion. Cook for about 5 minutes. Add diced garlic, ½ teaspoon ground coriander, ½ teaspoon chili powder, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cumin. Cook over medium heat for about 2 minutes, stirring often or until it becomes aromatic.
  • Add roasted acorn squash flesh and pour 3 cups of water, just enough to barely cover the veggies. Simmer on low heat for about 15 minutes or unit the carrots are fork tender.
  • Once cooked, blend the soup with the immersion blender until smooth consistency . Caution hot!
  • Now, 2-3 teaspoons honey or maple syrup , 2 teaspoons lime juice, salt, black pepper to taste. Stir it well and serve.

Notes

If using the broth,  I add less salt only after tasting the soup not to overdo it.
The soup will last in the fridge for up to 3-4 days or in the freezer for up to 2 months.

Nutrition

Calories: 313kcalCarbohydrates: 36.5gProtein: 7.1gFat: 14.5gSodium: 532mgFiber: 9.1gSugar: 7.1g
Keyword acorn squash soup, roasted acorn squash soup
Tried this recipe?Let us know how it was!