When the weather turns crisp and the leaves begin to change, there’s something incredibly comforting about a warm bowl of soup. One of the most delightful choices for this season is Acorn Squash Soup. This soup presents a perfect marriage of sweet, earthy flavors and creamy texture, making it a favorite for both weeknight dinners and special occasions. The star of this recipe is the acorn squash, which not only brings its unique taste but also a rich dose of nutrients to your bowl.
Why We Love This Acorn Squash Soup Recipe
Acorn squash soup may quickly become your go-to dish for several reasons. First, it is rich in vitamins A and C, dietary fiber, and antioxidants, making it an excellent choice for anyone looking to maintain a healthy diet while indulging in comfort food. The roasting process enhances the natural sweetness of the squash, and the inclusion of warming spices like nutmeg and cayenne pepper elevates the flavor profile, resulting in a dish that warms your soul.
Not only does this soup taste incredible, but it is also quite straightforward to prepare. With readily available ingredients and simple steps, you can create a delicious meal that impresses family and friends. Plus, the vibrant orange hue of this soup brightens up any table setting, making it as visually appealing as it is delectable.
Ingredients: Creating Your Acorn Squash Soup
To whip up this delightful Acorn Squash Soup, gather the following ingredients:
- 2 medium acorn squash (about 3 pounds total)
- 3 cloves garlic (unpeeled)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 large yellow onion (chopped)
- 2 medium carrots (chopped)
- 1 teaspoon sea salt (plus more for sprinkling)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- Freshly ground black pepper
- Pepitas (for garnish, optional)
- Microgreens (for garnish, optional)
How to Make Acorn Squash Soup Directions
Creating the perfect Acorn Squash Soup is easier than you might think. With just a few simple steps, you will have a creamy, velvety dish that is sure to please.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Begin by slicing the acorn squash in half lengthwise. Scoop out the seeds carefully, creating a space for the delicious soup to come.
- Drizzle the insides of the squash halves with extra-virgin olive oil, and don’t forget to sprinkle a little salt and pepper over them. This seasoning will deepen the flavors as it roasts.
- Place the squash cut-side down on the prepared baking sheet. Now, take the garlic cloves, wrap them in aluminum foil with a drizzle of olive oil and a sprinkle of salt, and place this package on the baking sheet as well.
- Roast the squash and garlic in the oven for about 35 to 45 minutes. You’ll know they’re done when the squash flesh is tender enough to pierce easily with a fork.
- Once roasted, remove the baking sheet from the oven, allowing the squash to cool slightly. When it’s cool enough to handle, scoop the softened squash flesh out of the skins. Measure approximately 2 1/2 cups of the squash flesh and set it aside, discarding the skins.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and carrots, along with a pinch of salt. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are softened.
- Once the onion and carrots are tender, stir in the nutmeg, cayenne pepper, and freshly ground black pepper. Then, add the reserved squash flesh, roasted garlic (peeled from their skins), vegetable broth, and fresh thyme leaves. Bring this mixture to a gentle simmer.
- Allow the soup to simmer for about 20 minutes. This step allows all the flavors to meld beautifully together.
- After simmering, let the soup cool slightly. Then, using a blender or an immersion blender, blend the mixture until it reaches a smooth consistency. Add the fresh lemon juice and maple syrup, blending to combine thoroughly. Taste and season with more salt, pepper, or lemon juice as needed.
- When you’re ready to serve, ladle the soup into bowls and drizzle it with a little olive oil. Garnish with extra thyme leaves, pepitas, and even microgreens for an added touch of elegance.
How to Serve Acorn Squash Soup
Serving this Acorn Squash Soup can be just as enjoyable as making it. You have several options for accompanying this flavorful dish.
For a classic touch, serve the soup with a crusty slice of bread, perfect for dipping into the creamy mixture. A fresh, leafy salad can complement the soup’s richness, balancing the meal beautifully. Consider a simple green salad topped with a light vinaigrette to add a refreshing crunch.
If you’re feeling a bit more adventurous, serve the soup in large, hollowed-out acorn squash shells for a whimsical presentation. Your guests will be impressed and delighted by this creative serving idea. Finally, don’t shy away from experimenting with toppings; pepitas (pumpkin seeds) or roasted chickpeas can introduce a satisfying crunch that contrasts the smooth texture of the soup.
Expert Tips: Acorn Squash Soup
To elevate your Acorn Squash Soup and make it truly exceptional, consider these expert tips:
- Use Fresh Ingredients: Always opt for fresh vegetables and herbs, as they significantly impact the flavor of your soup. Fresh thyme, for instance, adds a more vibrant flavor than dried thyme.
- Adjust the Spice Level: The cayenne pepper provides a gentle warmth, but if you prefer a spicier kick, feel free to increase the amount or add a dash of hot sauce.
- Blend Thoroughly: For an ultra-smooth texture, blend the soup until completely uniform. If you enjoy a bit of texture, pulse the blender just for a few seconds to leave some small chunks.
- Taste as You Go: Always taste your soup after blending and before serving. You can adjust the seasoning based on your preferences; a little more lemon juice or salt can make a significant difference.
- Picture Perfect Presentation: Spend a few moments plating the soup. Drizzle some olive oil artistically, and sprinkle fresh herbs and seeds right before serving for added appeal.
How to Store Acorn Squash Soup
If you find yourself with extra Acorn Squash Soup or want to prepare it in advance, you’ll be pleased to know it stores beautifully. Allow the soup to cool to room temperature before transferring it into an airtight container.
Store it in the refrigerator if you plan to enjoy it within a few days, as it stays fresh for up to 4 days. For longer storage, consider freezing the soup in freezer bags or containers. It can last up to three months in the freezer. To reheat, simply thaw in the refrigerator overnight and reheat in a pot or microwave, stirring until warmed through.
Variations of Acorn Squash Soup
Should you want to switch things up with your Acorn Squash Soup, there are countless variations you can try. One delightful option is adding a touch of coconut milk or cream to enrich the soup, resulting in a creamy texture and tropical flavor.
You might also consider introducing other vegetables, such as sweet potatoes or butternut squash, for a slightly different taste profile. Spices are another area for exploration; ginger can be added for a zingy warmth, while cinnamon can provide a festive vibe.
If you’re looking for added protein, try mixing in beans or lentils, which will make the soup heartier. Lastly, for a bit of zest, consider adding a splash of apple cider vinegar or a sprinkling of cheese when serving. This variety opens up many possibilities, allowing you to enjoy a new experience each time you make it.
FAQ
What’s the best way to roast acorn squash for soup?
Roasting acorn squash at 400°F is ideal. Cut the squash in half, season, and roast until fork-tender for the sweetest flavor.
Can I use other types of squash for this soup?
Absolutely! While acorn squash is preferred for its distinct flavor, other varieties like butternut or pumpkin can also work nicely.
How can I make this soup vegan-friendly?
This recipe already uses vegetable broth, making it vegan. Just ensure that the maple syrup used is pure and not blended with other ingredients might contain animal products.
How can I thicken Acorn Squash Soup?
If you’d like a thicker soup, you can add more squash or use a thickener like cornstarch mixed with water. Blending for a longer duration can also help create a creamier consistency.
What can I serve with Acorn Squash Soup?
Pair your soup with a fresh salad or crusty bread. You might also add a protein source, like roasted chicken or chickpeas, for a complete meal.
Acorn Squash Soup
Ingredients
Main Ingredients
- 2 medium acorn squash (about 3 pounds total) For the base of the soup.
- 3 cloves garlic (unpeeled) Add depth of flavor.
- 2 tablespoons extra-virgin olive oil Plus more for drizzling.
- 1 large yellow onion (chopped) For flavor base.
- 2 medium carrots (chopped) Adds sweetness.
- 1 teaspoon sea salt Plus more for sprinkling.
- 1/4 teaspoon nutmeg For warming spice.
- 1/8 teaspoon cayenne pepper Adjust to spice preference.
- 4 cups vegetable broth To combine with the ingredients.
- 1 tablespoon fresh thyme leaves Plus more for garnish.
- 2 tablespoons fresh lemon juice For brightness.
- 1 teaspoon maple syrup To enhance sweetness.
- Pepitas (for garnish, optional) For added crunch.
- Microgreens (for garnish, optional) To add elegance.
Instructions
Preparation and Roasting
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the acorn squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper.
- Place the squash cut-side down on the baking sheet. Wrap the garlic cloves in aluminum foil with olive oil and a sprinkle of salt, and add to the baking sheet.
- Roast for about 35 to 45 minutes until the squash flesh is tender.
Cooking the Soup
- Allow the roasted squash to cool slightly, then scoop out approximately 2 1/2 cups of flesh.
- In a pot, heat remaining olive oil over medium heat. Add onion and carrots with a pinch of salt, cooking for 5 to 8 minutes until softened.
- Stir in nutmeg, cayenne pepper, and black pepper. Add reserved squash flesh, roasted garlic, vegetable broth, and thyme leaves. Bring to a gentle simmer.
- Simmer for about 20 minutes to meld flavors.
- Allow to cool slightly, then blend until smooth. Stir in lemon juice and maple syrup, adjusting seasoning as needed.
Serving
- Ladle soup into bowls, drizzle with olive oil, and garnish with thyme, pepitas, and microgreens.
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