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 like to serve this soup with toasted bread on the side.

4.67 from 3 ratings

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Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 1

Total Time: 1 15

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

You can roast the squash ahead of time, peel it, and store it in the refrigerator for several days. Or, you can freeze it for several months.

You can make the soup and puree it ahead of time, but omit the cream, parsley, and vinegar. You can refrigerate the soup for a few days or freeze it for a month or so. When you warm the soup, add the herbs, vinegar and vinegar before you serve it.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: creamy acorn squash soup, roasted acorn squash soup, vegetarian soup recipe