Name: Golden Acorn Squash Soup Bliss!
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 pounds acorn squash (2 medium or 1 large (4 cups)); 1 tablespoon olive oil; 2 tablespoons butter; 1 onion (½-inch diced); 1 carrot (chopped into 1-inch pieces); 2 ribs celery (chopped into 1-inch pieces); 1 clove garlic (minced); ½ teaspoon dried thyme leaves (or 1-2 sprigs fresh); ¼ teaspoon ground sage (or poultry seasoning); 3 cups chicken broth (or vegetable broth)

This acorn squash soup recipe is the perfect way to embrace fall flavors. It’s a creamy, comforting, and easy-to-make dish that highlights the natural sweetness of acorn squash, enhanced by aromatic herbs. Whether you’re a seasoned cook or a beginner, this soup is sure to become a family favorite. Our simple process ensures a velvety smooth texture and a rich, satisfying taste. This acorn squash soup is ideal for a light lunch, an elegant appetizer, or a warming dinner starter.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Golden Acorn Squash Soup Bliss!

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Prep Time 5

Cook Time 40

Total Time 45

Servings: 6

Calories: 180

Ingredients Method Notes

Ingredients

3 pounds acorn squash (2 medium or 1 large (4 cups))
1 tablespoon olive oil
2 tablespoons butter
1 onion (½-inch diced)
1 carrot (chopped into 1-inch pieces)
2 ribs celery (chopped into 1-inch pieces)
1 clove garlic (minced)
½ teaspoon dried thyme leaves (or 1-2 sprigs fresh)
¼ teaspoon ground sage (or poultry seasoning)
3 cups chicken broth (or vegetable broth)

Method

Preheat oven to 400°F (200°C). Cut squash in half and scoop out seeds. Cut each half again into quarters. Brush with olive oil. Place on a baking sheet and roast 30-35 minutes or until squash is fork-tender.
While squash is roasting, heat butter in a large saucepan or Dutch oven over medium heat. Add diced onion and cook until slightly softened, about 5 minutes.
Add chopped carrot, celery, minced garlic, dried thyme, and ground sage. Cook until slightly softened, about 5-7 minutes more.
Once squash is roasted, scoop the flesh out of the skin and add it to the pot with the sautéed vegetables.
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 minutes, allowing flavors to meld.
Remove the pot from heat. Carefully blend the soup until smooth using an immersion blender or by transferring in batches to a regular blender (discard bay leaf and thyme stem if using fresh).
Return the smooth soup to a gentle simmer. Stir in heavy cream to taste for extra richness. Season with salt and pepper to your preference.

Notes

– For an even smoother soup, strain it after blending.
– Add a pinch of nutmeg or cinnamon for extra warmth.
– Garnish with toasted pumpkin seeds or a swirl of cream.
– This soup can be made ahead and reheated gently.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.