Velvety Acorn Squash Soup (Printable)

Velvety acorn squash blended with cream, nutmeg, and cinnamon for a comforting bowl of warmth.

# What You Need:

→ Vegetables

01 - 2 medium acorn squash, halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk

→ Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon

→ Garnish

13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Cream for drizzling

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet. Roast for 30 to 35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
02 - In a large pot, heat remaining olive oil over medium heat. Add chopped onion, carrot, and minced garlic. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed.
06 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl without requiring you to be a culinary expert.
  • One pot, one immersion blender, and you've got something that makes your kitchen smell like a cozy cabin.
  • Works as a fancy appetizer or a light dinner, and it's naturally gluten-free.
02 -
  • Don't skip the roasting step; it concentrates the squash flavor and creates that deep, caramelized sweetness that raw soup simply cannot achieve.
  • If your blender is fighting chunks or the soup seems too thick, you can always add more broth in small increments until you reach your preferred consistency.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes before garnishing; they'll be crunchier and more flavorful than raw seeds.
  • Make your soup the day before serving if you have time; the flavors deepen overnight and the texture becomes even silkier.
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