Description
This comforting Acorn Squash Soup is a perfect autumn dish that highlights the natural sweetness of roasted vegetables blended into a creamy, smooth soup. Made with roasted acorn squash, garlic, onion, and carrots, simmered in a flavorful vegetable stock and finished with a touch of sour cream, this recipe is hearty, satisfying, and easy to prepare.
Ingredients
Scale
Vegetables
- 2 acorn squash (2.5–3 lb total)
- 1 medium yellow onion, sliced in half, peel on
- 1 garlic bulb, sliced lengthwise, peel on
- 2 medium carrots, peeled
Other Ingredients
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 4 cups (1 liter) low-sodium vegetable stock
- ¼ cup sour cream
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C), or 180°C if using a fan oven, to prepare for roasting the vegetables and enhancing their natural sweetness.
- Prepare and season the vegetables: Arrange the acorn squash halves, onion halves, garlic bulb, and peeled carrots on a baking sheet. Drizzle them evenly with olive oil and sprinkle with salt and black pepper.
- Roast the vegetables: Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then flip them and continue roasting for an additional 20-25 minutes, or until the vegetables are fork-tender and caramelized.
- Remove skins and prep the squash: After cooling enough to handle, remove the peels from the onion and garlic. Scoop the roasted flesh out of the acorn squash, discarding the skins.
- Simmer with stock and bay leaf: Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf. Bring to a simmer over medium heat and cook gently for 10-15 minutes to meld the flavors.
- Remove bay leaf and blend smooth: Discard the bay leaf. Stir in the sour cream, then use an immersion blender or a countertop blender in batches to puree the soup until completely smooth. Taste and adjust seasoning as needed before serving warm.
Notes
- Use low-sodium vegetable stock to control salt levels in the soup.
- For a vegan version, substitute sour cream with coconut cream or a plant-based sour cream alternative.
- Be careful when blending hot soup to avoid splattering; blend in small batches if using a countertop blender.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adding a pinch of nutmeg or cinnamon can complement the natural sweetness of the acorn squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
