This acorn squash soup is creamy, slightly sweet, and savory, with warm spices and a silky-smooth texture. Whether you microwave or roast the squash, I’ll show you how to cut it easily and turn it into a delicious, comforting soup without the fuss.
What I Wish I’d Known About Acorn Squash
For years, I’d walk past acorn squash at the grocery store, wondering what people actually made with it. I finally bought one, but after struggling to slice through it, I thought it might be a lost cause. That’s when I asked my mother-in-law, who’s a terrific cook, for help.
She taught me the trick of softening acorn squash in the microwave before cutting it, how to roast it, and eventually shared this wonderful soup recipe with me. Roasting brings out the squash’s natural sweetness, while the thyme, cumin, and paprika give the soup its savory flavor. Once blended with cream, it’s incredibly smooth and delicious, and I know you’ll love it!
How to Pick Out an Acorn Squash
Look for an acorn squash that feels heavy for its size, with firm skin and no soft spots. Most have dark green skin with a little orange, which is perfectly normal. Avoid squash with soft areas (think a bruised avocado). A dry, intact stem is another good sign.
How to Make Acorn Squash Soup
- Cut and cook the acorn squash.
Microwave the whole squash for 4 minutes to soften it before cutting. Scoop out the seeds, then microwave the squash halves or roast them. The squash is ready when a fork slides easily into the flesh and you can scoop it away from the skin with a spoon.
- Make the soup.
Sauté the onion and celery in butter, then add the flour and spices. Stir in the broth and cream, followed by the cooked acorn squash. Simmer for 15 minutes to bring the flavors together. - Blend until smooth.
Use an immersion blender directly in the pot or carefully blend the soup in batches in a countertop blender. The goal is a creamy soup with no visible pieces of squash.
- Serve.
Serve warm with a slice of crusty bread or a grilled cheese.
Laura’s Tips for Acorn Squash Soup
One medium acorn squash (about 1.5 lbs) yields about 1 to 1 ¼ cups of acorn squash puree once cooked. You can add more to the soup or less and adjust the consistency after blending if needed.
An immersion blender is the easiest way to blend hot soup because you can blend it right in the pot. If using a countertop blender, let the soup cool slightly, then blend in small batches, never filling the jar more than halfway. While blending, remove the venting cap from the lid to let steam escape, make sure to start on low speed and gradually increase it until the soup is smooth.
Yes! An immersion blender works right in the pot, so there’s no need to transfer hot soup to another appliance. Keep the blade submerged and move it around until the squash and vegetables are smooth. A countertop blender may produce a slightly silkier texture, but an immersion blender works great for this recipe.
After blending, if your soup is thicker than you’d like, stir in a little extra vegetable broth until it reaches your preferred consistency. Add it gradually so the soup stays creamy and doesn’t become watery.
Yes! Refrigerate leftover acorn squash soup in an airtight container for up to 4 days or freeze for up to 3 months. Let it cool before transferring it to freezer-safe containers. Since this soup contains cream, it may separate slightly after thawing, but reheating it on low heat and stirring will bring the texture back together.
Easy Acorn Squash Soup
Watch how it’s made:
Ingredients
- 2 medium acorn squash, about 2-3 cups*
- ½ onion, chopped
- 1 rib celery, chopped
- 3 tablespoons butter
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 2 teaspoons paprika
- 3 cups vegetable broth
- 1 cup cream, or half-and-half
Instructions
Cut the acorn squash in half:
- Poke a couple of holes in the squash and microwave it whole for 2 minutes to soften the skin. Use a kitchen towel to remove it from the microwave (it will be hot), place it on a cutting board, and slice it in half.
Cook the acorn squash:
- In the microwave: Place the two halves in a microwave-safe 9×9 baking dish, and cook for about 6 minutes, until the meat is soft when pierced with a fork. Let it cool for 5 minutes, then scoop out the seeds with a spoon. Remove the acorn squash meat from the skin with a spoon.
- In the oven: Use a metal spoon to scrape out all the seeds and pulp from the acorn squash halves. Season the tops with a little salt and pepper, then place the two halves skin-side up on a parchment-lined sheet pan. Roast them at 400F for about 60 minutes, until a fork slides easily into the meat. Remove the sheet pan from the oven and flip the acorn squash over. Let it cool for 5 minutes, then scoop out the acorn squash meat into a bowl.
Make the soup:
- In a soup pot, melt the butter over medium-high heat, add the onion and celery, and sauté until the onions are translucent, for about 3 minutes.
- Add the flour and spices to the veggies and stir to combine. Cook to toast the spices and the flour while stirring for about 1 minute. Add the broth and cream, then bring the mixture to a simmer.
- Add the acorn squash meat to the pot and stir to combine. When it returns to a simmer, reduce the heat to low, cover, and cook for 15 minutes.
Blend it:
- With an immersion blender: Insert it into the soup pot and blend on low speed first, then on high, for about 1 minute, until smooth. minute, until smooth.
- With a regular blender: Ladle half of the soup into the blender, filling it no more than halfway full, cover with the lid, and remove the vent to let the steam escape. Blend slowly at first, then increase the speed and blend until smooth. Transfer the puréed soup into an empty soup pot or another bowl. Repeat with the remaining soup in the pot. Pour the blended soup back into the pot, stir to combine, and serve.
Serve and store:
- Ladle the acorn squash soup into bowls.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Heat up slowly, stirring a couple of times to keep it smooth.
Notes
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Emma says
Savory and delicious. For the vegan version I substituted 1 1/2 cup of coconut milk and 1 1/2 cup of broth, Margarine instead of butter. Thanks for sharing this tasty recipe.