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Acorn Squash Soup

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Velvety roasted acorn squash soup with a subtle hint of spice, blended to creamy perfection and topped with toasted pumpkin seeds, red pepper flakes, and fresh thyme.

Ingredients

Scale
  • 1 acorn squash
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, diced
  • 2 celery stalks
  • 1 medium red bell pepper, diced
  • 3 cloves garlic
  • 3 cups vegetable broth
  • 1 tablespoon pumpkin seeds (optional, for garnish)
  • 1 teaspoon red pepper flakes (optional, for garnish)
  • 1 teaspoon fresh thyme (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Rub the inside of the squash with 2 tablespoons olive oil, then season with salt and pepper.
  4. Place squash halves cut-side up on a baking sheet and roast for 40 minutes, or until fork-tender.
  5. In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion, celery, bell pepper, and garlic. Cook for about 5 minutes, stirring frequently, until softened.
  6. Add the vegetable broth and bring to a simmer for 10 minutes.
  7. Scoop the roasted squash flesh from the skins and add to the pot. Stir and simmer for another minute.
  8. Using an immersion blender or countertop blender (in batches), puree the soup until smooth. Adjust thickness by adding more broth if desired.
  9. Serve hot, garnished with pumpkin seeds, red pepper flakes, and fresh thyme.

Notes

  • Roasting the squash cut-side up enhances caramelization and deepens flavor.
  • For a creamier texture, add a splash of coconut milk or cream before blending (optional).
  • This soup freezes well; store in an airtight container for up to 3 months.

Nutrition

Find it online: https://yumfoodusa.com/acorn-squash-soup/