Acorn Squash Soup
This recipe for Acorn Squash Soup is incredibly flavourful and so easy to make! This creamy soup is made with roasted acorn squash for maximized flavour and is the perfect way to warm up this fall.
Ingredients
- 2 large acorn squash (or 3 small)
- 3 tablespoons olive oil divided
- 1 carrot peeled and chopped
- 1 rib celery chopped
- 1 small onion chopped
- 1 tablespoon sage finely chopped
- 1/2 tablespoon thyme fresh, leaves removed from stem
- salt and pepper
- 3 cups vegetable broth
- 1 tablespoon sugar or more to taste
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper. Carefully cut the acorn squash in half and scoop out the seeds and stringy core. Place onto the baking sheet and drizzle with the 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for approximately 45 minutes or until the squash is fork tender.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot. Add the carrots and celery and saute for 3 minutes. Add the onion and continue to cook until the vegetables are soft and the onion is translucent. Season with salt and pepper. Add the sage and thyme in the last minute of cooking.
- Once squash is roasted, scoop out the softened flesh and add it to the pot along with 2 cups of vegetable broth. Simmer for 10 minutes and then remove from heat and let it cool.
- Once cooled enough so that it is safe to blend, add the soup to a food processor or blender. You may need to do this in batches. Puree the ingredients until smooth. If needed, add the remaining cup of vegetable broth to reach the desired consistency.
- Transfer back into the large pot and heat through. Taste and adjust seasoning as needed. I like to add some sugar at this point as I think the sweetness enhances the flavour (acorn squash isn't as naturally sweet as butternut squash so a little sugar helps).
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 166kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 490mgPotassium: 823mgFiber: 4gSugar: 2gVitamin A: 2797IUVitamin C: 26mgCalcium: 89mgIron: 2mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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