acorn squash soup recipe
- The Best acorn squash soup recipe
- Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping Works
- ❓ Frequently Asked Questions About Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping
The Best acorn squash soup recipe
I also appreciate how nutritious it is. Acorn squash is packed with vitamins A and C, fiber, and antioxidants, making it a great way to sneak in some healthy ingredients without sacrificing flavor. Plus, it’s naturally gluten-free and low in calories, so it’s a crowd-pleaser for everyone—even picky eaters. Whether you’re serving it as a main dish or alongside a side salad, it’s a balanced meal that feels indulgent but isn’t. My kids always ask for seconds, and honestly, so do I.
Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping
A hearty autumn soup made with sweet acorn squash, rich coconut milk, and aromatic spices. Perfect for cozy meals, this dish balances natural sweetness with a savory depth.
🥘Ingredients
- 2 medium acorn squash (about 4 lbs total), peeled and cubed
- 4 cups vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy cream (or unsweetened almond milk for a lighter option)
- ½ cup pumpkin seeds, toasted
- 1 tbsp melted butter
- 1 tsp maple syrup
- Pinch of sea salt
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel and cube the acorn squash, then toss the cubes with 1 tbsp olive oil, salt, and pepper. Spread on the baking sheet in a single layer. -
2
Roast the squash for 25–30 minutes, or until tender and lightly golden. Remove from the oven and set aside. -
3
In a large stockpot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic, cinnamon, ginger, nutmeg, and smoked paprika. Cook for 1 minute, stirring constantly. -
4
Add the roasted squash, vegetable broth, and salt to the pot. Bring to a simmer, then reduce heat to low. Cover and let it cook for 15 minutes, or until the squash is completely tender. -
5
Transfer the soup to a blender or immersion blender and puree until smooth. Strain through a fine-mesh sieve if you prefer a silky texture. Return the soup to the pot and stir in the coconut milk and heavy cream. Season with salt and pepper to taste. -
6
For the topping, toast the pumpkin seeds in batches on the baking sheet at 350°F (175°C) for 8–10 minutes, or until golden and fragrant. In a small saucepan, melt the butter over low heat, then whisk in the maple syrup and salt. Stir in the toasted seeds until evenly coated. -
7
Serve the soup hot, topped with the pumpkin seed mixture. Garnish with extra seeds or a sprinkle of cinnamon if desired.
🔧Equipment
- Large stockpot
- Wooden spoon
- Blender or immersion blender
- Fine-mesh sieve (optional, for straining)
- Baking sheet (for toasting seeds)
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp unsweetened cocoa powder and a splash of vanilla extract into the soup before serving.
- If you prefer a lighter soup, replace the heavy cream with coconut cream or omit it entirely.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Watch Video Of How Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping Works
❓ Frequently Asked Questions About Creamy Acorn Squash Soup with Spiced Pumpkin Seed Topping
Can I substitute other squash varieties for acorn squash in this soup?
Yes, you can use butternut squash or even pumpkin if you prefer. Butternut squash has a sweeter flavor, so adjust the seasoning slightly—add a pinch more cinnamon or nutmeg if you notice it lacks depth. For texture, butternut holds its shape better, while pumpkin will soften more quickly.
How do I know if the soup is ready without a thermometer?
The soup is done when it reaches a thick, velvety consistency and the edges of the squash are tender but still hold a little bite. If you stir in a spoonful of the soup and it coats the spoon smoothly, it’s ready. Avoid overcooking—it can turn mushy.
What if I don’t have fresh sage or thyme for garnish?
Skip the garnish if needed. A sprinkle of fresh parsley or even a pinch of dried rosemary works just as well. For extra flavor, toast a few chopped nuts (like walnuts or pecans) in a dry pan and crumble them over the top before serving.
Can I make this soup ahead of time?
Yes, but adjust the seasoning slightly before serving if you’re storing it for more than 2 days. Taste it after 24 hours and add a pinch more salt or pepper. Reheat gently in a pot or microwave, stirring occasionally, to avoid overcooking the squash.
