Roasted Acorn Squash Soup
Filled with fragrant spices, this roasted acorn squash soup is a heartwarming recipe that works equally well as an appetizer or a main course. The addition of nutmeg and cinnamon to the acorn squash adds some richness to this otherwise simple dish and makes it a great lunch for any cold fall or winter day.
Can acorn squash be used in soup?
You bet ya! When it comes to squash soup, butternut squash seems to get all the love but acorn squash is not one to be missed. Much like butternut squash, acorn squash works very well in soup. Acorn squash is a type of winter squash that is a source of complex carbohydrates that is rich in fiber and a wide variety of micronutrients, including Vitamin C, potassium, and magnesium, and its sweet yellow-orange flesh makes a delicious, rich, and creamy soup when roasted and blended.
What does acorn squash soup taste like?
Acorn squash has a sweet and nutty flavor, while it has a slighter milder flavor than some of the other squash varieties with the addition of a few herbs and/or spices you can easily create a delicious and flavorful soup.
What You’ll Need
Here are the ingredients you’ll need to make this roasted acorn squash soup:
- Acorn Squash: Because you can’t make acorn squash soup without acorn squash! Once roasted this squash has a lightly sweet and nutty flavor with a buttery texture, which makes it the perfect foundation for this creamy soup.
- Onion, Carrots, and Celery: A classic mirepoix mix as the foundation of this squash soup.
- Garlic Cloves: Some fresh garlic as a pungent compliment to the sweet squash and spices.
- Nutmeg and Cinnamon: Some essential fall spices to add an extra bit of warmth and sweetness.
- Salt: To balance out the sweet and savory flavors.
- Chicken Broth: Be sure to use chicken broth in this soup because a soup made with water just doesn’t provide the same level of flavor.
- Butter and Olive Oil: To cook the veggies and add some healthy fats at the same time.
Swaps and Variations
- If you’re concerned about sodium content, use a low-sodium chicken broth and reduce the salt as needed.
- If you’d like to make the soup dairy-free, swap the butter for additional olive oil.
- If you’d like to make the soup vegetarian or vegan, replace the butter with additional olive oil and use vegetable broth instead of chicken broth.
How to Make Acorn Squash Soup
This recipe is inspired by warming, sweet, and savory fall flavors with hints of cinnamon and nutmeg paired with nutty roasted squash, here’s how to make it:
- Roast the acorn squash. Cut the whole acorn squash in half, leaving the skin on, and remove the seeds. Place it cut side down on a baking sheet and transfer it to the oven to roast until the flesh is fork tender.
- Sautée the mirepoix. Add the chopped onion, carrots, and celery to a large pot with melted butter and olive oil and cook until tender and the onion is translucent.
- Warm the spices. When the mirepoix is tender, add the cinnamon, nutmeg, and salt and heat for a minute until fragrant.
- Remove the squash skin. When the squash is cool enough to handle, gently remove the exterior skin until only the yellow flesh remains.
- Mix the soup ingredients. Add the acorn squash flesh to the pot with the veggies and spices, cover with broth, bring to a boil, and then reduce to a simmer to allow the flavors to combine.
- Blend it up. Once the soup has cooked, puree or blend it until rich and creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve and enjoy! Serve the soup with a sprinkle of pumpkin seeds, a drizzle of olive oil, and, if you want it extra-creamy, add a splash of heavy cream.
What to serve with acorn squash soup?
Acorn squash soup is a great source of complex carbohydrates, fiber, and micronutrients; however, it is low in protein and fat, therefore, pairing it with a source of each can help to create a more well-balanced meal. Here are some examples of what to serve with squash soup:
- Grilled Cheese
- Chicken or Turkey Sandwich
- Bread + Prosciutto + Butter
- Crackers + Salami + Cheese
- Pita + Hummus + Veggies
In addition to pairing this squash soup with a side of protein and fat, you can also top your soup with various fats, herbs, and spices for additional nutrition and flavor. Here are some toppings for acorn squash soup:
- Squash Seeds or Pumpkin Seeds
- Olive Oil
- Heavy Cream
- Fried Sage
- Fresh Parsley or Thyme Leaves
- Parmesan Cheese
How to Add Flavor: Feel free to add additional fresh or dried herbs to the soup, such as sage or thyme leaves, and you can add a pinch of cayenne pepper along with the spices if you want to add a bit of heat to the soup.
How to Thicken Acorn squash Soup: If you find the soup too thin once cooked, ladle a small amount of soup into a separate bowl add a spoonful of flour or cornstarch, whisk together until well mixed, and then return it to the pot, stirring to ensure it’s well incorporated, and then warm the soup again for a few minutes until the desired thickness is reached.
How to Thin Acorn Squash Soup: If you find the soup too thick, simply add an additional splash of broth or water until you’ve reached the desired consistency of your choice.
Can you eat acorn squash skin in soup? While all squash skin is edible, I do not recommend including it in soup. Although acorn squash can be a little tough to peel, thanks to its rippled exterior, the flesh separates easily after cooking, making it perfect for roasting.
Can I substitute butternut squash for acorn squash in soup? Yes, butternut squash and acorn squash are interchangeable. If you like to swap them, simply ensure you keep the recipe ratios the same.
Storage and Reheating
To Store: Cool the soup completely, transfer it to an airtight container, and store it in the fridge for up to 5 days.
To Freeze: Cool the soup completely, transfer it to an airtight container and store it in the freezer for up to 3 months. Allow the soup to thaw overnight before reheating.
To Reheat: Place the heat in a saucepan and warm on low-medium heat for 5-8 minutes until warm or place it in a microwave-safe container and heat it in the microwave for 1-2 minutes until warm.
More Squash Soup Recipes:
Filled with garlic, nutmeg, and a pinch of cinnamon, this roasted acorn squash soup recipe is perfect for a healthy and heart-warming lunch on any cold fall or winter day.
- 2 acorn squash, halved and seeded
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 4 ribs celery, sliced
- 2 carrots, peeled and diced
- 2 garlic cloves, sliced
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon cinnamon, ground
- 1/2 teaspoon salt
- 5 cups chicken broth or vegetable broth
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the squash on a sturdy cutting board. Using a sharp chef’s knife, slice the top stem off the squash and then cut the acorn squash in half lengthwise. Using a spoon, scrape out the seeds, then place the squash cut-side down on the baking sheet and transfer to the oven to roast for 30-40 minutes, depending on the size of the squash, until tender or a knife can easily pierce into the flesh. Once roasted, remove the baking sheet from the oven and set aside for a couple of minutes until the squash is cool enough to handle.
- While the squash is cooling, in a large pot on medium heat, warm the butter and olive oil. Add onion, celery, and carrots and cook for 5-7 minutes until tender. Add garlic and cook for another 1-2 minutes until tender.
- Add the nutmeg, cinnamon, and salt, stir to combine with the vegetable mixture, and cook for another minute until fragrant.
- Once the squash is cool enough to handle, using a spoon, scrape the cooked flesh out of the skin into the pot, and stir to combine with the vegetable mixture.
- Cover with broth, stir to combine, and bring mixture to a boil, then reduce to a simmer and allow to cook for 20 minutes.
- Once cooked, using an immersion blender or in batches using a bar blender, purée the soup until smooth. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture. Taste and season with additional salt and pepper as needed.
- Once blended, the soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 5 grams
- Fat: 7 grams
- Carbohydrates: 33 grams
- Fiber: 5 grams
- Protein: 3 grams