Cream of Acorn Squash Soup
Warm, velvety, and bursting with cozy fall flavors, Cream of Acorn Squash Soup is the ultimate comfort food for chilly days. This rich and creamy soup features sweet roasted acorn squash, aromatic spices like nutmeg and cinnamon, and a touch of maple syrup for a subtle hint of sweetness. Blended to silky perfection, it’s finished with a swirl of heavy cream and optional crunchy pumpkin seeds for garnish. With its vibrant color and decadent texture, this easy-to-make soup is as beautiful as it is satisfying. Whether you're serving it as a starter for a festive meal or as a hearty weeknight dinner, this seasonal recipe is sure to impress.
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 0.25 cup pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast the squash for 30-35 minutes, or until the flesh is soft and easily pierced with a fork. Remove from the oven and let it cool slightly.
While the squash is cooling, heat the remaining 1 tablespoon of olive oil and the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-6 minutes. Add the minced garlic, nutmeg, and cinnamon, and cook for an additional minute until fragrant.
Scoop the roasted squash flesh into the pot, discarding the skins. Stir to combine with the onions and spices.
Pour in the vegetable or chicken stock and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches to achieve a smooth consistency. Return the soup to the pot if needed.
Stir in the heavy cream and maple syrup. Taste and adjust seasoning with additional salt and pepper, if needed. Heat the soup gently over low heat, being careful not to let it boil.
Serve the soup warm, garnished with toasted pumpkin seeds, a drizzle of cream, or a sprinkle of cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
