Acorn Squash Soup
Creamy and comforting acorn squash soup with warm spices and a hint of apple. This velvety soup is perfect for chilly autumn days and incredibly easy to make.
Recipe Categories
Ingredients
- 2 Large acorn squashabout 3 lbs total
- 1 Medium onionchopped
- 1 Medium applepeeled and chopped
- 1 tbsp Fresh gingerminced
- 4 cups Vegetable broth
- ½ cup Heavy creamoptional
- 2 tbsp Olive oil
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 1 tsp Saltor to taste
- ½ tsp Black pepper
- ¼ cup Pumpkin seedstoasted, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and place cut-side down on baking sheet.
- 2
Roast for 35-40 minutes until very tender. Let cool and scoop out flesh.
- 3
Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft.
- 4
Add apple and ginger, cook 3 minutes more until fragrant.
- 5
Add roasted squash, broth, cinnamon, nutmeg, salt, and pepper.
- 6
Bring to a boil, then simmer 15 minutes to blend flavors.
- 7
Use an immersion blender to puree until smooth, or blend in batches.
- 8
Stir in cream if using, and adjust seasoning.
- 9
Serve hot, garnished with toasted pumpkin seeds.
💡 Pro Tips
For extra flavor, roast the apple with the squash. The soup can be made vegan by omitting the cream and using vegetable broth.
🔄 Variations
Add a splash of maple syrup for sweetness, or garnish with crispy sage leaves.
🏠 Storage
Store in refrigerator for up to 5 days or freeze for up to 3 months. Thin with broth when reheating if needed.