Acorn Squash Soup
Calories: 20
Adjust Servings Here: 6
Description
Acorn squash soup captures the essence of fall comfort food with its rich and creamy flavors. This recipe warms your soul and brings joy to your autumn evenings. From its delightful taste to its nutritional benefits, this soup is a must-try for anyone seeking comfort and health.
Ingredients
- 6 small Acorn squash washed and wiped
- 1 tbsp Olive oil for drizzling
- 1 tbsp Butter
- 1 med Onion finely chopped
- 1 large Garlic clove minced
- 1 Bay leaf
- 1 cup (240 ml) Milk
- 1 cup (240 ml) Cream or half and half 12 to 18% at least
- ¼ cup (25 g) Parmesan cheese grated
- 2 tbsp Gruyère cheese grated
- ½ tsp Salt to taste
- ½ tsp White pepper powder
- 2 tbsp Sour cream for garnish
Instructions
- Roast the Squash - Preheat the oven to 375°F (190 °C).Wash and dry the acorn squash. Slice a thin piece off the bottom so each squash can sit flat.Place the squash on a parchment-lined baking sheet and roast for 30–35 minutes, until it is tender enough to pierce with a fork but still firm enough to retain its shape.Let cool slightly, then slice off the top “lid” and scoop out the seeds and stringy bits. Carefully scoop out most of the flesh, leaving a sturdy shell. Set both aside.6 small Acorn squash
- Sauté Aromatics - In a large pot, heat olive oil and butter. Add chopped onion and garlic, and sauté for 2–3 minutes, until soft and fragrant.1 tbsp Olive oil, 1 tbsp Butter, 1 med Onion, 1 large Garlic clove
- Simmer the Soup - Add the roasted squash flesh and bay leaf. Pour in the broth. Simmer on medium heat for 15 minutes to allow the flavors to meld.1 Bay leaf
- Blend and Finish - Remove the bay leaf. Add milk, cream, and cheeses (if using). Season with salt and pepper. Blend the soup until smooth using an immersion blender (or regular blender in batches). Return to the pot and adjust consistency with more broth if needed.1 cup Milk, 1 cup Cream or half and half, ¼ cup Parmesan cheese, 2 tbsp Gruyère cheese, ½ tsp Salt, ½ tsp White pepper powder
- Serve in Squash Bowls - Ladle the warm soup into the reserved acorn squash shells. Top with a swirl of sour cream, chopped herbs, or extra cheese. Serve immediately with crusty bread or a salad.2 tbsp Sour cream
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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