Get ready to cozy up with a warm, comforting bowl of soup this fall and winter season! As the weather starts to cool down, there’s nothing like a rich and creamy acorn squash soup to satisfy your cravings. In this article, we’ll be exploring 18 deliciously different creamy acorn squash recipes that are sure to become new favorites.
From classic roasted acorn squash soup with thyme to more adventurous options like curried acorn squash soup with chickpeas, there’s something for everyone on this list. Whether you’re a fan of bold spices or subtle flavors, we’ve got you covered. So grab a spoon and let’s dive into the world of creamy acorn squash soups!
Roasted Acorn Squash Soup with Thyme
This comforting soup is a perfect blend of sweet and savory flavors, featuring roasted acorn squash as the star ingredient. The addition of thyme adds a hint of earthy depth to this velvety smooth soup.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 sprigs fresh thyme
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Drizzle with olive oil, sprinkle with thyme, and season with salt and pepper.
4. Roast the squash for 45 minutes, or until tender.
5. Scoop the roasted squash into a blender or food processor, along with onion, garlic, and broth.
6. Blend until smooth, adding heavy cream or half-and-half if desired.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional thyme leaves if desired.
Cooking Time: 45 minutes (roasting time) + 10-15 minutes blending time
Creamy Acorn Squash and Apple Soup
Warm up with this comforting fall soup, featuring the sweetness of acorn squash and apples paired with a rich and creamy broth.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2-3 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 2-3 apples (any variety), peeled, cored, and chopped
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add squash, broth, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
3. Stir in heavy cream or half-and-half. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
4. Add chopped apples and stir to combine. Simmer for an additional 5-7 minutes or until apples are tender.
5. Taste and adjust seasoning as needed.
Cooking Time: About 35-40 minutes
Spiced Acorn Squash Soup with Coconut Milk
Warm up on a chilly day with this comforting and aromatic soup. Roasted acorn squash, spices, and creamy coconut milk come together to create a flavorful and nutritious meal.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic over medium heat until softened.
5. Add cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1 minute.
6. Scoop out the roasted squash flesh and add to the pot.
7. Pour in coconut milk and vegetable broth. Bring to a simmer.
8. Reduce heat and let cook for 20-25 minutes or until heated through.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Carrot Ginger Soup
This seasonal soup combines the natural sweetness of acorn squash with the spicy warmth of ginger, perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 4 large carrots
– 2 inches fresh ginger, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash in the preheated oven for 45 minutes, or until tender.
4. In a large pot, sauté the chopped ginger and carrots in a little bit of oil until tender.
5. Add roasted squash, vegetable broth, and heavy cream (if using) to the pot. Blend until smooth.
6. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45 minutes + blending time
Savory Acorn Squash Soup with Bacon
Savory Acorn Squash Soup with Bacon Recipe
Summary:
This hearty soup is a perfect blend of roasted acorn squash, smoky bacon, and aromatic spices, sure to warm your belly and soul.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 6 slices of thick-cut bacon
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (such as parsley or sage) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash in the oven for about 45 minutes, or until tender and caramelized.
4. Cook the bacon in a large pot over medium heat until crispy.
5. Remove the bacon from the pot, leaving the drippings behind.
6. Add butter, onion, and garlic to the pot; cook until the onion is translucent.
7. Add roasted squash, chicken broth, and heavy cream or half-and-half to the pot. Season with salt and pepper to taste.
8. Simmer the soup for about 15-20 minutes, or until heated through.
9. Stir in cooked bacon and adjust seasoning as needed.
10. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour and 15 minutes
Curried Acorn Squash Soup with Chickpeas
This recipe combines the natural sweetness of acorn squash with the comforting warmth of curry and the creaminess of chickpeas. Perfect for a chilly evening, this soup is a delightful twist on traditional roasted squash.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté onion and garlic over medium heat until softened.
5. Add cumin, curry powder, and chickpeas; cook for 1 minute.
6. Scoop out roasted squash flesh and add to the pot.
7. Pour in broth and coconut milk or heavy cream; season with salt and pepper.
8. Simmer for 20-25 minutes, or until heated through.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 1 hour and 15 minutes
Acorn Squash and Sweet Potato Bisque
This autumnal soup is a perfect blend of sweet and savory flavors, with the warmth of roasted squash and potatoes. A comforting treat for any season.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 large sweet potatoes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. Meanwhile, peel and cube the sweet potatoes, then boil them in salted water until tender.
5. In a blender or food processor, puree the roasted squash, cooked sweet potatoes, onion, garlic, broth, and cream until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Herbed Acorn Squash Soup with Parmesan
This creamy soup celebrates the sweet and nutty flavors of roasted acorn squash, complemented by a hint of herby freshness and a sprinkle of savory Parmesan cheese. A perfect comfort food for a chilly evening.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried sage
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
2. Drizzle with olive oil, sprinkle with thyme and sage, and season with salt and pepper. Roast for 45 minutes or until tender.
3. Scoop out the roasted squash flesh and transfer it to a blender or food processor. Add onion, garlic, chicken broth, and heavy cream. Blend until smooth.
4. Season the soup to taste, then stir in Parmesan cheese. Serve warm.
Cooking Time: 1 hour 15 minutes
Acorn Squash and Lentil Soup
Warm up with a delicious and nutritious Acorn Squash and Lentil Soup!
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. Place squash on a baking sheet, drizzle with olive oil, and roast for 30 minutes, or until tender.
4. In a large pot, sauté onion and garlic in a little water until softened.
5. Add lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
6. Scoop out roasted squash flesh and add to the pot. Blend until smooth.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-60 minutes
Roasted Garlic Acorn Squash Soup
Warm up with this comforting fall soup, infused with the rich flavors of roasted garlic and sweet acorn squash.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 3 cloves garlic, peeled
– 2 tbsp olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh herbs (such as parsley or sage), for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold the foil to create a packet.
4. Roast the squash and garlic in the oven for 45 minutes, or until the squash is tender.
5. Remove from oven and let cool slightly.
6. Scoop out the roasted squash flesh and add it to a blender or food processor along with the chopped onion, vegetable broth, salt, and pepper.
7. Blend until smooth, then taste and adjust seasoning as needed.
8. If desired, stir in heavy cream or half-and-half for added richness.
9. Serve hot, garnished with fresh herbs.
Cooking Time: 45 minutes (roasting) + 10-15 minutes (blending)
Acorn Squash Soup with Sage and Brown Butter
This comforting soup is a perfect blend of autumn flavors, featuring roasted acorn squash, crispy sage leaves, and nutty brown butter. Serve warm with crusty bread for a cozy dinner or lunch.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh sage
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds.
2. Roast the squash for 30-40 minutes, or until tender.
3. In a large pot, melt 1 tbsp butter over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the roasted squash, garlic, chicken broth, and heavy cream or half-and-half to the pot. Bring to a simmer.
5. Stir in the browned butter (see below) and season with salt and pepper to taste.
6. Serve warm, garnished with crispy sage leaves and crusty bread on the side.
Brown Butter:
Melt 1 tbsp butter in a small skillet over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly before whisking into the soup.
Cooking Time: 45-50 minutes
Creamy Vegan Acorn Squash Soup
Warm up with this comforting and creamy soup made with roasted acorn squash, aromatic spices, and a hint of nutmeg.
Ingredients:
– 1 medium acorn squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon nutmeg
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, cumin, smoked paprika, and nutmeg on a baking sheet.
3. Roast for 45 minutes, or until tender.
4. In a large pot, sauté onion and garlic in a little water until softened.
5. Add roasted squash, vegetable broth, and non-dairy milk to the pot.
6. Bring to a simmer, then reduce heat and let cook for 15-20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 10 minutes
Acorn Squash and Pumpkin Spice Soup
Warm up with a comforting bowl of Acorn Squash and Pumpkin Spice Soup!
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 small pumpkin, peeled and cubed (about 1 lb)
– 4 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cayenne pepper
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cinnamon, nutmeg, and cayenne pepper. Cook for an additional minute.
6. Add the roasted squash and pumpkin to the pot. Pour in enough chicken or vegetable broth to cover the mixture.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is heated through.
8. Use an immersion blender or transfer the soup to a blender to puree until smooth.
9. If desired, stir in heavy cream or half-and-half for added richness.
10. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour
Smoky Acorn Squash Soup with Paprika
Warm up with a comforting bowl of Smoky Acorn Squash Soup, infused with the earthy sweetness of roasted acorn squash and the smoky depth of paprika. This hearty soup is perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. Roast squash for 45 minutes, or until tender and caramelized.
4. In a large pot, sauté onion and garlic in olive oil over medium heat until softened.
5. Add roasted squash, smoked paprika, and vegetable broth to the pot. Bring to a boil, then simmer for 20-25 minutes.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. Stir in heavy cream or half-and-half, if using. Season with salt and pepper to taste.
Cooking Time: Approximately 1 hour
Acorn Squash and Wild Rice Soup
This hearty soup combines the comforting warmth of roasted acorn squash with the nutty flavor of wild rice, perfect for a cozy fall evening. With its rich, velvety texture and subtle sweetness, this recipe is sure to become a new favorite.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup wild rice
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: heavy cream or coconut cream for added richness
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise and roast for 45 minutes, or until tender.
2. Cook the wild rice according to package instructions. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic, cumin, salt, and pepper. Stir for 1 minute.
5. Scoop the roasted squash flesh into the pot and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Add the cooked wild rice and stir to combine.
Cooking Time: 60-70 minutes
Acorn Squash Soup with Toasted Pecans
This recipe is a perfect blend of fall flavors, featuring roasted acorn squash, toasted pecans, and aromatic spices. Enjoy the comforting warmth of this soup on a chilly day.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Toasted pecans for garnish (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Roast the squash, cut side up, with olive oil, onion, garlic, cumin, and smoked paprika for about 45 minutes or until tender.
4. Scoop the flesh into a blender or food processor with vegetable broth and blend until smooth.
5. Return the soup to the pot, add heavy cream or half-and-half, and simmer for an additional 10-15 minutes.
6. Season with salt and pepper to taste.
Toasted Pecans:
1. Preheat oven to 350°F (175°C).
2. Toss 1/4 cup of pecan halves with a pinch of salt and your desired amount of brown sugar.
3. Spread the pecans on a baking sheet and toast for about 5-7 minutes or until fragrant.
Acorn Squash and Kale Soup
As the seasons change, warm up with this comforting and nutritious soup that combines the sweetness of acorn squash with the earthiness of kale. Perfect for a cozy evening meal or a refreshing lunch.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. Roast the squash for 30 minutes, or until tender.
4. In a large pot, sauté the onion and garlic in olive oil until softened.
5. Add the kale, broth, cumin, salt, and pepper to the pot.
6. Scoop the roasted squash flesh into the pot and simmer for 10-15 minutes.
7. Serve hot, garnished with crusty bread or a swirl of cream (optional).
Cooking Time: 45-50 minutes
Acorn Squash Soup with Cinnamon and Nutmeg
As the leaves turn golden, warm up with this comforting soup that celebrates the flavors of the season. Roasted acorn squash, aromatic spices, and a hint of sweetness come together in a deliciously cozy blend.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the acorn squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
2. Roast the squash for 45 minutes, or until tender and caramelized.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Scoop out the roasted squash flesh and add it to the pot. Stir in the ground cinnamon and nutmeg.
6. Pour in the broth and bring the mixture to a simmer. Reduce heat to low and let cook for 20-25 minutes, or until the soup has thickened slightly.
7. Use an immersion blender to puree the soup, or allow it to cool and blend in a blender.
8. If desired, stir in the heavy cream or half-and-half to add a creamy touch.
Cooking Time: 1 hour 10 minutes (including roasting time)
Enjoy your warm and comforting Acorn Squash Soup with Cinnamon and Nutmeg!
Summary
Discover the delicious world of creamy acorn squash soup with our collection of 18 mouthwatering recipes! From classic combinations like roasted acorn squash and thyme to unique blends like curried acorn squash with chickpeas, these soups are sure to delight. Try pairing sweet potato with caramelized onions or adding a hint of smokiness with paprika. Whether you’re in the mood for something comforting and savory or light and refreshing, there’s an acorn squash soup recipe here for everyone. Get cooking and enjoy the warmth of the season!
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