Acorn Squash Soup Recipe
This acorn squash soup is a comforting blend of velvety roasted squash, aromatic herbs, and warm spices, creating a dish that’s perfect for crisp autumn days. Each spoonful is rich, smooth, and filled with deep, cozy flavors that make it a seasonal favorite.
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Servings: 6
Calories: 220kcal
Ingredients
- 2 roasted acorn squash see recommendations on roasting
- 3 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 large garlic cloves minced
- 1 teaspoon kosher salt if using table salt, reduce to ½ teaspoon
- ½ teaspoon dried rosemary
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- A pinch of ground ginger
Instructions
- Scoop the soft, roasted flesh of the acorn squash from its shell and set aside.
- In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion, carrots, and minced garlic, then sprinkle in the salt, rosemary, black pepper, nutmeg, and ground ginger. Stir occasionally, allowing the vegetables to soften and the aromatics to release their full flavor, about 5 to 7 minutes.
- Pour in the vegetable broth, followed by the roasted squash. Stir to combine and bring the mixture to a gentle simmer. Lower the heat and let the soup cook for 20 minutes, allowing the flavors to meld and the vegetables to become fully tender.
- Using an immersion blender, puree the soup directly in the pot until smooth and velvety. If using a countertop blender, work in batches, transferring the soup carefully and blending until a creamy consistency is achieved. Serve warm.
Nutrition
Calories: 220kcal
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