Roasted Acorn Squash Soup
This roasted acorn squash soup is a cozy fall soup. Roasting brings out the natural sweetness of the squash and it’s then simmered into a creamy soup flavored with herbs. I love it with toasted bread on the side.
I’d been meaning to revisit this acorn squash soup ever since I made it for the first time, way back in the ye olden days of this blog, also known as the fall of 2009. Since then it somehow kept slipping through the cracks, probably because I was quite taken with its more popular cousin, butternut squash soup.
So, finally, I’m here today to rally for acorn squash. When roasted, it makes a wonderful soup – buttery and lightly sweet – and the color is beautiful.
Ingredients
- Acorn squash: It’s considered a winter squash because of the nutty and slightly sweet flavor. It gets its name from its shape because it looks like (surprise!) an acorn.
- Olive oil
- Yellow onion cut into chunks
- Chopped garlic cloves
- Herbes de Provence
- Kosher salt
- Black pepper
- Vegetable broth
- Chopped fresh parsley
- Apple cider vinegar: Just a splash, added just before serving, gives the soup a touch of brightness.
- Heavy cream
- Optional garnish: shredded Parmesan cheese
How to Make It
☑️ Roast the Acorn Squash
Use a very sharp knife to slice the squash the whole acorn squash in half. The stem is pretty tough, so I like to slice it on one side of the stem (not through the stem).
Scoop out the seeds and stringy stuff inside and discard.
Place the squash halves cut-side up on your baking sheet. Rub some olive oil on the flesh and roast the halves, skin-side-down, for 20 minutes at 425°F. Turn the squash over and roast it for 20 minutes more.
Once you can easily insert a fork into the flesh without much resistance, it’s ready.
Cool the squash until you can handle it with your hands. I like to slice the pieces in half and then remove the peel. Roasting softens the skin and makes it very easy to pull it off.
I can eat the squash just like this, seasoned with just some salt and black pepper. It’s so sweet and delicious when it’s roasted. But, we’re making soup so…
☑️ Make the Soup
Once you have your roasted squash it’s time to make soup! Since the soup is pureed you don’t have to worry too much about chopping the onions and garlic. No perfectly diced veggies are required! Slice the onions into chunks and roughly chop the garlic.
Saute the onion and garlic with olive oil in a large pot over medium heat until they start to soften.
Cut the squash into chunks before adding it to the pot. Give it all a good stir. Add the salt, pepper, and herbes de Provence.
☑️ Simmer the Soup
Add vegetable broth and bring the soup to a simmer over high heat. Lower the heat and simmer the soup for about ten minutes or so.
☑️ Puree, Garnish and Serve
Puree the soup with an immersion blender and then add the heavy cream and fresh parsley. Add a splash of apple cider vinegar and give it a good stir.
I like to garnish each serving with a little drizzle of cream, a sprinkle of Parmesan cheese, and a pinch or two of fresh parsley.
More Fall Soup Recipes
Roasted Acorn Squash Soup
Ingredients
For the Soup
- 2 medium (about 2 1/2 pounds) acorn squash sliced in half
- 2 tablespoons olive oil divided
- 1 medium yellow onion cut into chunks
- 3 large garlic cloves roughly chopped
- 1 teaspoon herbes de Provence
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 32 ounces vegetable broth
- 1/4 cup roughly chopped fresh parsley
- 1 tablespoon apple cider vinegar
- 1/2 cup heavy cream
- Optional garnishes: Chopped parsley and shredded Parmesan cheese
Instructions
- Preheat oven to 425°F. Place the acorn squash on a baking sheet, flesh side up. Drizzle 1 tablespoon of olive over the tops of the squash and, using your hands, rub it over the flesh so it's coated evenly.
- Roast the squash for 20 minutes. Using tongs, turn the squash flesh-side-down on the baking sheet and roast for another 20 minutes or until the flesh is fork tender.
- Cool the squash before removing and discarding the skin To peel, cut each piece in half and pull the skin and stems off. Cut the squash into chunks.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the squash, onion, garlic, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for four to five minutes.
- Add the vegetable broth and bring the soup to a simmer over medium-high heat. Simmer the soup for 10 minutes.
- Add 1/4 cup chopped parsley and then puree the soup until it's smooth. I like to use an immersion blender and puree it right in the pot. If you use a stand blender, it's a good idea to cool the soup a bit and blend it in batches.
- Once the soup is pureed, stir in 1 tablespoon apple cider vinegar. Add 1/2 cup cream and stir to combine. Give the soup a taste and add more salt, if desired. Top each serving with the garnishes, if using, and serve.
Notes
Nutrition Estimate
More Recipe Ideas
- 22 Cozy Fall Dinner Ideas
- Truffle Mushroom Pasta
- Green Chile Chicken Stew
- One Pan Gnocchi and Meatballs
I hope you love this acorn squash soup recipe! It’s perfect for fall 🍂
Happy cooking,
This post was updated from the recipe archives. It was first published in November 2009.
Great photos! I love acorn squash. Can’t wait to try this.
never tried this kind of veggie, looks delish thanks will try this one 🙂
Sounds awesome. Lately, I’ve found it even easier to put the whole squash in the oven (in an iron pan), to roast until tender. Then I let it cool a bit, de-seed, etc. You might want to try it?
Thanks for posting!
Nice colour, just by looking at it will know it’s good.
I made this last night, so simple and good.
I made the Acorn Squash soup and it was very easy to make. I just bought some herbs we provance and because they were so fresh I added a quarter of a teaspoon instead of a full teaspoon..
I’m
Curious why apple cider vinegar in this recipe?
I like to add a little just before serving the soup – the acidity sort of “wakes up” the flavors in the soup and adds brightness 🙂
I totally agree!!! Not just with this soup (which I am making today), but with many other dishes. It’s a very small amount — but does “wake up” the flavors!!! Give it a try people!!! 🙂