Disgustingly Good 3 Acorn Squash Soup Secret Revealed

Oh, fall! Is there anything better than that first whiff of woodsmoke in the air, the crunch of leaves underfoot, and a steaming bowl of something warm and comforting? For me, that something is almost always acorn squash soup. It’s just pure autumn in a bowl! And this isn’t just any acorn squash soup, folks. Roasting the squash first? Total game-changer! It brings out this deep, caramelized sweetness that you just can’t get any other way.

I remember the first time I made acorn squash soup. It was a total experiment, and honestly, I was a little scared of the squash itself! But wow, the flavor? I was hooked. Now, it’s a yearly tradition. This recipe is my absolute favorite, and I can’t wait to share it with you!

Why You’ll Love This Acorn Squash Soup

Seriously, you’re gonna be obsessed! There are so many reasons why this acorn squash soup recipe is a winner. I mean, besides the fact that it tastes like a hug in a bowl?

Quick and Easy Acorn Squash Soup

Don’t let the roasting part scare you! This soup is surprisingly simple. Trust me, even on a busy weeknight, you can totally whip this up.

Flavorful and Hearty Acorn Squash Soup

That roasted squash? It’s the secret! It gives the soup this incredible depth of flavor. Plus, it’s super satisfying and keeps you full for ages.

Healthy and Vegetarian Acorn Squash Soup

Want something good for you? This is it! Packed with vitamins and veggies, and completely vegetarian. Win-win!

Perfect for Fall and Holidays

Seriously, imagine this on your Thanksgiving table! Or just curled up on the couch with a bowl on a chilly autumn evening. It’s the perfect seasonal treat!

Ingredients for Acorn Squash Soup

Okay, let’s talk ingredients! Here’s what you’ll need to make this amazing acorn squash soup. Don’t worry, it’s mostly stuff you probably already have!

Acorn Squash

You’ll want 3 acorn squash. I usually go for ones that are about 2 pounds each – not too big, not too small. Just right, you know?

Aromatics

We’re talking flavor builders here! You’ll need 1 shallot, thinly sliced, 2 medium carrots, peeled and thinly sliced, and 6 cloves of garlic, smashed and peeled. Smashed garlic is my go-to. It releases all that garlicky goodness!

Herbs and Spices

These are key! Grab 10 sprigs of fresh thyme (tie ’em up in a little bundle!), 1 bay leaf (dried is fine!), 1/2 teaspoon of rubbed sage, and 1/4 teaspoon of ground nutmeg. Freshly grated nutmeg is *amazing* if you have it, but don’t sweat it if you don’t.

Liquids

For the base, you’ll need 4 cups of low sodium vegetable or chicken stock. I usually use a carton of broth. Keep some extra on hand, just in case you want to thin the soup out a bit!

Dairy

A little bit of richness! You’ll want 2 tablespoons of unsalted butter and 1/4 cup of finely grated Parmesan cheese. Freshly grated Parm is the way to go, trust me!

Sweetener

Just a touch of sweetness! 2 tablespoons of honey will do the trick.

Oil

Gotta have oil! You’ll need 3 tablespoons of extra virgin olive oil, divided (we’ll use it for roasting and sautéing), plus some canola oil for the crispy sage leaves (optional, but SO worth it!).

Seasoning

Can’t forget the essentials! 1 1/2 teaspoons of kosher salt (plus more to taste, of course!) and 1/4 teaspoon of ground black or white pepper.

Other

And last but not least, 12 fresh sage leaves. These are for making those addictive crispy sage leaves! Seriously, don’t skip ’em if you can help it!

How to Make Acorn Squash Soup: Step-by-Step Instructions

Alright, let’s get cooking! Here’s how I make my perfect acorn squash soup, step by step. Don’t worry, it’s easier than you think!

Roasting the Acorn Squash

First things first, preheat your oven to 400 degrees F. While that’s heating up, carefully cut each acorn squash in half and scoop out all those seeds (save them for roasting later, if you’re feeling fancy!). Now, brush the cut sides with a little olive oil and sprinkle with salt. Pop ’em in the oven and bake for 40 to 50 minutes, or until they’re nice and fork-tender. You should be able to pierce them easily with a fork. Let them cool down a bit before you scoop out the flesh – that squash gets HOT!

Sautéing the Aromatics

In a large pot, melt the butter and the rest of that olive oil over medium heat. Add the shallot, carrots, more salt, and pepper. Cook, stirring occasionally, until the shallot starts to get all golden and caramelized – about 8 minutes. That’s where the magic happens, flavor-wise!

Simmering the Acorn Squash Soup

Pour about 1/2 cup of the stock into the pot and scrape up any of those yummy browned bits from the bottom. Reduce the heat to medium-low and add in the roasted squash (scoop it right out of the skin!), garlic, and honey. Cook for about 30 seconds, until you can really smell that garlic, then stir in the rest of the stock. Add the thyme bundle and bay leaf. Crank up the heat and bring the soup to a simmer. Then, let it simmer gently for about 15 minutes, stirring now and then.

Blending and Finishing the Acorn Squash Soup

Carefully remove the thyme bundle and bay leaf (nobody wants to chew on those!). Now, use an immersion blender to puree the soup until it’s super smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Stir in the sage, nutmeg, and Parmesan cheese. Give it a taste and add more salt and pepper if it needs it. It’s your soup, make it perfect for YOU!

Making Crispy Sage Leaves (Optional)

Okay, these are seriously addictive! Heat a little canola oil in a skillet over medium-high heat. Add the fresh sage leaves and cook for about 30 to 45 seconds, flipping them over to crisp both sides. Watch them carefully – they burn easily! Drain them on a paper towel-lined plate and sprinkle with a little salt. These are amazing sprinkled on top of the acorn squash soup!

Tips for the Best Acorn Squash Soup

Want to take your acorn squash soup to the next level? These little tips make a HUGE difference, trust me!

Roasting Acorn Squash for Maximum Flavor

Seriously, don’t skimp on the roasting time! You want that squash to be nice and caramelized. That deeper color equals deeper flavor! And make sure it’s *really* fork-tender. Nobody wants crunchy squash in their soup!

Seasoning Your Acorn Squash Soup

Taste, taste, TASTE! I can’t stress this enough. Every squash is different, so you might need to adjust the salt, pepper, or even a little more honey to get it just right. Don’t be afraid to experiment!

Achieving the Perfect Acorn Squash Soup Texture

An immersion blender is your best friend here. Blend that soup until it’s silky smooth! If you’re using a regular blender, be super careful when transferring the hot soup – it can splatter! Nobody wants a soup explosion!

Acorn Squash Soup Variations

Okay, so you’ve got the basic acorn squash soup down. Now, let’s get a little crazy! The best part about soup is how easy it is to customize. Here are a few ideas to get you started:

Spicy Acorn Squash Soup

Want a little kick? Just add a pinch of cayenne pepper or some red pepper flakes to the pot while it’s simmering. Start small – you can always add more, but you can’t take it away!

Creamy Acorn Squash Soup

For an extra-rich and decadent soup, stir in a splash of heavy cream or coconut milk right before serving. A little goes a long way! Wow, so good!

Acorn Squash Soup with Different Toppings

The toppings are where you can really have some fun! Try some crunchy croutons, toasted pumpkin seeds (pepitas!), or even some toasted nuts like pecans or walnuts. Get creative!

Serving Suggestions for Your Acorn Squash Soup

Okay, you’ve got this gorgeous bowl of acorn squash soup. What do you serve with it? Here are a couple of my favorite ideas to round out the meal!

Bread

Seriously, a hunk of crusty bread is a MUST for dipping! Or, for something extra comforting, grilled cheese sandwiches are AMAZING with this soup. I mean, who doesn’t love grilled cheese and soup?

Salad

If you want to keep things light and fresh, a simple green salad is the perfect complement. A little bit of greens balances out the richness of the acorn squash soup *perfectly*!

Storing and Reheating Acorn Squash Soup

Got leftovers? Lucky you! This acorn squash soup is even better the next day, if you can believe it! Here’s how I store and reheat mine:

Storing

Just pop it in an airtight container and keep it in the fridge. It’ll happily hang out there for up to 4 days. Easy peasy!

Reheating

You’ve got options! You can gently rewarm it on the stovetop over low heat, or just zap it in the microwave. I usually do the microwave ’cause, let’s be honest, I’m impatient!

Freezing

Want to save some for later? You can totally freeze this soup! Just make sure it’s in an airtight container. Thaw it overnight in the fridge before you reheat it. Then, it’s soup time all over again!

Frequently Asked Questions About Acorn Squash Soup

Got questions? I’ve got answers! Here are a few of the most common things folks ask me about this delicious acorn squash soup. Hopefully, this clears things up!

Can I use a different type of squash for this Acorn Squash Soup?

Totally! Butternut squash is a great substitute for acorn squash. It’ll give you a similar flavor and creamy texture. Spaghetti squash? Not so much. It’s a bit too watery for this recipe. So, stick with butternut or even kabocha squash – yum!

How do I make Acorn Squash Soup vegan?

Easy peasy! Just swap out the honey for maple syrup (or agave), the butter for olive oil, and the Parmesan for nutritional yeast. Oh! And add a tablespoon of lemon juice to brighten things up. Boom! Vegan acorn squash soup!

Can I make Acorn Squash Soup ahead of time?

You betcha! This soup is actually even better the next day, after the flavors have had a chance to meld. Just store it in the fridge and reheat it when you’re ready to eat. Making this acorn squash soup ahead of time is a lifesaver during the busy holiday season!

Acorn Squash Soup Nutritional Information

Okay, so you’re probably wondering about the nutrition info for this acorn squash soup, right? Well, here’s the deal: I can give you a general idea, but keep in mind that the exact numbers can vary a lot depending on the specific ingredients you use and the brands you choose. So, think of this as a ballpark estimate, okay?

Enjoyed This Acorn Squash Soup Recipe?

Yay! I’m so glad! If you loved this acorn squash soup as much as I do, please leave a comment and let me know! Or, rate the recipe – that helps other folks find it! And hey, sharing is caring, so post a pic on social media!

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