Acorn Squash Soup with Cheesy Croutons
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This acorn squash soup recipe is the perfect answer to a cold fall night. It’s an incredibly simple: everything is roasted on a baking sheet and then blended until smooth. It’s creamy, smooth and perfect for a weeknight meal when paired with a grilled cheese and shaved brussels sprout salad.
When a teeny bit of cold weather breaks, fall becomes my whole personality. I want a pumpkin spice latte (and iced too), pumpkin pancakes and of course, my favorite easy apple cobbler.
I’ve made this soup a million times and a million different ways. It’s incredibly versatile. I’ve made it with all acorn squash, added some butternut squash and even roasted a full pumpkin. My favorite combo–hands down–is the combo of acorn squash and another type of squash. The flavors don’t compete one bit. And while I love creamy soups, I don’t like ones that make me feel like I’m eating a bowl of warm milk with a spoon. Just no. No. This is squash heavy. And absolutely delicious.
Watch How to Make this Acorn Squash Soup!
Ingredients You’ll Need to Make Acorn Squash Soup
- Acorn Squash and kabocha – Other winter squash will work too: butternut, hubbard, honey nut, sugar pumpkin or carnival squash.
- Onion – I prefer a classic yellow onion in this case.
- Good quality chicken broth or veggie broth – I love using a delicious tasting chicken broth to really make this soup robust. My homemade chicken stock is my favorite.
- Carrot – I love adding one single carrot because it gives this soup a hint of sweetness that is delightful.
- Head of garlic – We will be using an entire head of garlic for this soup. We are garlic girlies.
- Creme Fraiche or sour cream – I love adding a hint of creaminess AND tartness to any and all soups.
For the rest of the ingredients, and the exact measurements, please see the recipe index card below!
How to Make Acorn Squash Soup:
- Roast the squash. Line a baking sheet with parchment. Add the acorn squash and other squash, cut side down. Add the halved onion and halved garlic. Drizzle the onion and garlic with olive oil and sprinkle with salt and pepper.
- Flip the onion and garlic, cut side down. Add a few sprigs of thyme to the baking sheet. Transfer the whole baking sheet to the oven and cook for about 45 minutes to 1 hour.
- The roasting time will depend on how big your squash are, but I like to check it by poking it with a knife to make sure it’s super tender. Remove the baking sheet from the oven and flip over the squashes using a spatula. It’ll be hot and steamy so be careful. Allow it to cool slightly so you can handle it.
- Add the broth to the blender, and then scoop out the flesh from the squashes. Peel the onion and discard the skin. Add the onion to the blender. And then grab the garlic and squeeze all the roasted garlic out into the blender. Add the sour cream or crème fraîche, along with the thyme leaves and a few pinches of salt and pepper.
- Blend until very smooth, being sure to allow some steam to escape.
- After the soup has been blended, add it to a pot and warm it back up–if needed–mine didn’t need it! Serve with croutons or a big grilled cheese.
Recipes FAQs
Absolutely not! I say definitely skip this process. For a soup, it’s definitely not needed. Place it face-side-down on the baking sheet and scoop out the pulp after it’s softened.
Butternut squash is sweeter than acorn squash. I also find that acorn squash is more fibrous in texture. I find that this recipe is best made with acorn squash but you definitely can substitute with butternut squash.
What to Serve with Acorn Squash Soup:
Giant croutons! They’re super easy to make, just toast some baguette slices and melt some cheese over them.
Any good rustic loaf of bread. My first choice is croutons but if you don’t have the cheese or you don’t want to toast the bread any good quality loaf of rustic bread will do just fine.
A grilled cheese. I love dipping grilled cheeses in soup like this. It’s a pretty light soup so it pairs nicely with a rich, delicious, butter grilled cheese.
Grilled cheese croutons – I like to think this is the best of both worlds. Make a grilled cheese that’s cut into crouton size. A win-win.
Recipe Tip
- Use whatever combo you want for the squash! If you don’t have acorn squash soup, use kabocha squash, butternut, sugar pumpkin puree, hubbard or honey nut!
- If you do use butternut squash, definitely skip the carrot. This is for added sweetness and you won’t need it with the butternut squash since it’s already naturally sweet.
- This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container.
More Cozy Soups
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To Make the Soup:
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Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. Drizzle everything with about a tablespoon of olive oil and add a few pinches of salt and rounds of pepper. Flip the onion and garlic over so the cut side down hits the baking sheet. This will make it so they steam and roast slowly versus burn.
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Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to bake until tender, about 45 minutes. Remove the baking sheet from the oven and place on the counter to chill for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skins.
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To a blender, add half of the vegetable stock or chicken stock. Scoop out the flesh of the acorn and kabocha squash and add it to the blender. And then add the removed thyme leaves, carrots, peeled onion and squeeze in the roasted garlic cloves. Lastly add the sour cream or créme fraîche and a few pinches of salt and a few rounds of black pepper.
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Blend until very smooth, being sure to allow some of the steam out, along the way. Continue until very smooth. Add the remaining stock and blend it up once again. Give it a taste and adjust the salt and pepper to taste. If you want it creamier, feel free to add a tablespoon or two more of sour cream or créme fraîche.
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If the soup is cold, feel free to add it to a pot or saucepan and warm it up until hot. Divide it amongst bowls and drizzle with créme fraîche, crispy sage and a drizzle of good olive oil.
Calories: 230kcal | Carbohydrates: 21g | Protein: 21g | Fat: 2g | Saturated Fat: 12g | Cholesterol: 23mg | Sodium: 24mg | Potassium: 3mg | Fiber: 2g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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