Velvety Acorn Squash Soup (Printable Version)

A velvety soup featuring roasted acorn squash blended with aromatic vegetables and warm spices for a silky-smooth finish.

# Ingredient List:

→ Vegetables

01 - 2 medium acorn squash (about 2 pounds total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Cream for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet. Roast for 30 to 35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
03 - Heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
04 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
06 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed.
07 - Ladle soup into bowls. Top with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • The natural sweetness of roasted squash means you barely need sugar, just honest flavor doing all the work.
  • One pot, one blender, minimal cleanup—this soup rewards you as much for what it doesn't require as for what it delivers.
  • It tastes like autumn in the most genuine way, with warming spices that whisper rather than shout.
02 -
  • Don't skip the roasting step and try to boil the squash instead; roasting concentrates the natural sugars and creates a depth that boiling never achieves.
  • Blend slowly and carefully—overblending can make the soup gluey, so stop the moment it reaches creamy perfection.
03 -
  • If your immersion blender is struggling, let the soup cool for five minutes first—it blends more easily and with less splashing.
  • Brush the squash flesh with oil before roasting, not just the skin; this is the difference between good caramelization and pale roasting.
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