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Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

This roasted acorn squash soup is creamy, comforting, and packed with fall flavor. An easy homemade soup recipe perfect for chilly days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or coconut milk optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  3. Roast for 40 to 45 minutes or until the flesh is tender.
  4. Allow the squash to cool slightly.
  5. Scoop the flesh from the skins and set aside.
  6. Heat olive oil in a large pot over medium heat.
  7. Add the onion and cook until softened, about 5 minutes.
  8. Add the garlic and cook for 30 seconds.
  9. Stir in the roasted squash.
  10. Add the vegetable broth, thyme, sage, salt, and pepper.
  11. Bring to a gentle simmer for 10 minutes.
  12. Use an immersion blender to blend until completely smooth.
  13. Stir in the cream or coconut milk if using.
  14. Simmer for another 2 to 3 minutes.
  15. Serve warm.

Notes

  • Roasting the squash develops deeper flavor than boiling.
  • Coconut milk creates a dairy-free version.
  • Blend carefully while the soup is hot.
  • Add more broth for a thinner consistency.
  • Taste and adjust seasoning before serving.
  • Fresh herbs can be used instead of dried.