Save A velvety, comforting soup made from roasted acorn squash, blended with aromatic vegetables and finished with cream. Perfect for chilly days and elegant enough for entertaining.
The first time I made this soup, my kitchen filled with the warm scent of roasted squash and thyme. It has since become my go-to for autumn dinners and family gatherings.
Ingredients
- Acorn squash: 2 medium, halved and seeded
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and sliced
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (1 liter)
- Heavy cream (or coconut milk): 1 cup (240 ml)
- Olive oil: 2 tbsp
- Salt: 1 tsp (or to taste)
- Ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Dried thyme: 1/2 tsp
- Roasted pumpkin seeds (pepitas): For garnish (optional)
- Fresh thyme leaves: For garnish (optional)
- Drizzle of cream: For garnish (optional)
Instructions
- Roast the squash:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on the baking sheet. Roast squash for 35–40 minutes, until flesh is very tender and browned at the edges. Remove from oven and cool slightly.
- Sauté vegetables:
- While the squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5–7 minutes until soft. Add garlic and cook 1 minute more.
- Combine and simmer:
- Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
- Blend the soup:
- Remove from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender.
- Finish and garnish:
- Stir in heavy cream. Taste and adjust seasoning as needed. Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
Save Sharing this soup at our holiday table always brings smiles, especially when my kids get involved with the garnishing. The creamy texture tends to be a hit with even the youngest eaters.
Pairings
This soup pairs beautifully with a fresh green salad or crusty bread, making it perfect for both simple lunches and elegant dinners.
Allergen Info
Contains dairy if using heavy cream. Substitute coconut milk for a dairy-free option, and always check broth labels for hidden allergens.
Nutritional Highlights
Each serving offers about 270 calories, 15 g fat, 32 g carbohydrates, and 4 g protein, providing plenty of comfort without being too heavy.
Save The warm notes of thyme and nutmeg truly bring out the essence of autumn in every spoonful. Enjoy this comforting soup with loved ones!
Recipe FAQ
- → Can I make this dairy-free?
Yes, substitute heavy cream with coconut milk for a creamy dairy-free alternative that maintains richness.
- → What cooking tools do I need?
A baking sheet, parchment paper, a large pot, and a blender or immersion blender are essential for roasting and pureeing.
- → Can I use a different squash?
Butternut squash is a great substitute, offering similar sweetness and texture when roasted.
- → How do the spices affect the flavor?
Nutmeg and thyme add warm, earthy notes enhancing the natural sweetness of the squash and vegetables.
- → What are good serving suggestions?
Serve with crusty bread or a crisp green salad; a glass of white wine pairs nicely with the creamy flavors.