Acorn Squash Soup is the ultimate comfort food during the colder months of the year. Nothing beats a creamy, homemade soup when you are cold!
If you like my Butternut Squash Soup and Creamy Baked Potato Soup, then you’re sure to love this new, cozy winter Soup Recipe. These hearty, creamy, and delicious soups make the perfect remedy for cold weather.
Why You’ll Love This Soup?
- If you love butternut squash, you are going to be a big fan of this creamy soup as well.
- Roasting the squash is the hardest part of the entire recipe.
Sabrina’s Acorn Squash Soup Recipe
Acorn Squash Soup is the ultimate comfort food for Fall and Winter. The warm dish is wonderfully comforting and packed with seasonal flavor. It’s creamy, filling, nutty, and savory. This is the perfect soup to enjoy with your family throughout the fall or bring to a potluck.
Recipe Card
Ingredients
Ingredients
- 3 acorn squash
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1/2 cup unsalted butter , divided
- 6 garlic cloves , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/3 cup Parmesan , grated
Instructions
Instructions
- Preheat oven to 350 degrees.
- Cut each acorn squash in half and scrape out the seeds.
- Coat the cut side of the pieces in olive oil, kosher salt and black pepper.
- Place cut side down on the baking sheet.
- Cook for 1 hour until squash has softened.
- Remove from the oven, let cool 10 minutes.
- Spoon the flesh out of the acorn squash and discard empty skins.
- In a large dutch oven add 4 tablespoons butter and garlic on medium heat.
- Cook until aromatic, stirring often, about 1 minute.
- Add in salt, pepper, sage and paprika and stir well.
- Add in the squash, chicken broth (vegetarian broth if desired) and worcestershire sauce.
- Whisk well, then use an immersion blender until smooth.
- Bring to a simmer on medium heat and cook for 3-4 minutes.
- Add in heavy cream, remaining butter and Parmesan cheese and stir well.
- Cook for 2 minutes then serve.
Nutrition
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Note from Sabrina
You need to be careful when cutting your acorn squashes open because they are really tough. I like to cut the top and the bottom off first and then stand it up so that I have a flat bottom. Then I can slice down nicely from the top to the bottom. I also like to save the seeds to roast them for later, just like pumpkin seeds. They are a tasty little snack or a nice additional crunch on top of a Cranberry Harvest Turkey Salad.
Table of contents
About this Recipe
This creamy soup is made with squash, heavy cream, sage, paprika, and parmesan cheese. The heavy cream and parmesan cheese that it is finished with make for an even more irresistible and rich flavor. This is going to be one of your favorite soups to make come winter squash season!
What is Acorn Squash?
Acorn Squash is slightly different from butternut squash, which is more frequently used for soups. Although acorn squash has a natural sweetness, it’s milder than butternut squash, making a more savory but equally delicious soup recipe. Acorn squash is also a little more stringy, but you can make this soup just as smooth and creamy using an immersion blender.
Key Ingredients
- Acorn Squash: The squash has a mild nutty flavor and buttery texture, making it a great base to add other warm flavors. Roasting the squash ahead of time softens it so that you can blend it into the broth for a thicker texture.
- Seasoning: To flavor the cozy soup, add 6 cloves of minced garlic, ground white pepper, rubbed sage, and paprika. They blend beautifully and add bolder flavor to the mild soup.
- Heavy Cream: Adding the heavy cream makes the soup even richer and more comforting. You can mix the cream in until it’s completely blended, or lightly stir so that you can still see the swirls of white.
Can this be made ahead of time?
Yes, soup is always a good option to be made ahead of time since it reheats so well. It will stay good in the fridge for up to 4 days. You could also make the soup and freeze it for later. It will last for up to 3 months. Pull it out the night before you want to use it, and then reheat it on the stove or the microwave the next day.
Pairing Suggestions
The great thing about soup recipes like this one is that it’s up to you whether you want to use it as the main dish on its own or serve it as a side dish. If you’re using the creamy soup as your main course, serve it with filling sides like Dinner Rolls or Cheesy Garlic Broccoli. But, you can also use the soup as a side to Roasted Chicken or to go with sandwiches like my BLT, Grilled Chicken, or Steak Sandwiches.
How to Store
- Serve: After cooking, don’t leave the Acorn Squash Soup at room temperature for more than 2 hours. If you want to leave it out longer for a potluck, you can put the soup in a crockpot and keep it at low heat.
- Store: You can pour any leftover soup into an airtight storage container to keep in the fridge for up to 4 days.
- Freeze: You can also put it in a freezer-safe container to store for up to 3 months.
Variations
- Vegetarian Acorn Squash Soup: To make a vegetarian soup recipe all you have to do is replace the chicken broth with vegetable broth.
- Vegan Acorn Squash Soup: If you want vegan soup, it’ll require a couple of extra changes. You can swap out the butter for avocado oil or another vegan oil, and then you can swap the heavy cream for canned coconut milk. You can leave the parmesan cheese out entirely or replace it with a vegan cheese substitute.
- Seasonings: There are many different flavors that you can add to this recipe. Try mixing in fresh thyme leaves, fresh parsley, and rosemary for a comforting herb flavor. You can also add a little bit of heat with cayenne pepper or red pepper flakes. Or, for a bright fall flavor, stir in a touch of ground cinnamon and fresh ginger.
- Add-ins: You can give the soup additional texture, flavor, and nutrients by adding chopped veggies like carrots, parsnips, and yellow onion.
Related Recipes
More Creamy Fall Soups
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I don’t see when to add the Worcestershire sauce ?
Thanks for bringing this oversight in the instructions to our attention Linda. It’s added in step 11 with the squash and broth. I have updated the recipe card. Please let us know what you think of the recipe!