Description
A creamy and comforting acorn squash soup recipe that blends roasted acorn squash with savory vegetables and fragrant herbs. This easy-to-make soup is perfect for fall and winter, offering a delicious and warming meal that’s naturally gluten-free and vegetarian. Garnished with crunchy pumpkin seeds and fresh thyme, it delivers a perfect balance of flavors and textures.
Ingredients
Scale
Squash and Seasoning
- 1 acorn squash
- 2 tablespoons olive oil (for squash)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Soup Base
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, diced
- 2 celery stalks, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
Garnish (Optional)
- 1 tablespoon pumpkin seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.
- Season Squash: Drizzle 2 tablespoons of olive oil evenly over the inside of each squash half and rub to coat. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Roast Squash: Place the squash cut side up on a baking sheet and roast in the preheated oven for 40 minutes, or until the flesh is tender when pierced with a fork.
- Sauté Vegetables: While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, celery, red bell pepper, and minced garlic. Cook, stirring frequently, until the vegetables soften and become fragrant, about 5 minutes.
- Add Broth and Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld the flavors.
- Scoop Squash Flesh: Once roasted, scoop the flesh out of the acorn squash halves, leaving a thin layer if you plan to serve the soup in the shells for a rustic presentation.
- Add Squash to Pot: Add the roasted squash flesh to the pot and stir well. Cook together for an additional minute to blend flavors.
- Blend Soup: Use a handheld immersion blender to purée the soup until smooth. If using a traditional blender, blend in batches, venting the lid properly and covering with a towel to allow steam to escape safely.
- Garnish and Serve: Ladle the smooth soup into bowls or back into the squash shells. Garnish with pumpkin seeds, a sprinkle of red pepper flakes, and fresh thyme leaves if desired. Serve hot.
Notes
- To enhance the soup with creaminess, you can add a splash of coconut milk or cream before blending.
- For a nutty flavor, toast the pumpkin seeds lightly before garnishing.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust the spiciness by varying the amount of red pepper flakes or omitting them for a milder flavor.
- If serving in the acorn squash shells, handle carefully as they can be hot after baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Acorn squash soup, roasted squash soup, vegetarian soup, fall soup, healthy soup, easy soup recipe
