Acorn Squash Soup Healthy Easy Wellplated Com

As we enter the fall and winter months, it’s easy to feel down about the dwindling of fresh seasonal produce. But don’t doubt that a trip to a winter market (or the seasonal section of the grocery store) will lead to healthy, super satisfying meals. This easy and delightful acorn squash soup indeed shows that winter produce can surely shine! Its thick and creamy texture, the deep notes of caramelization from the roasted squash, savory herbs, and a touch of honey work together to taste like the epitome of holiday comfort.

Acorn Squash: A Versatile Veggie

Most often people tend to think of acorn squash as a side, like this popular Baked Acorn Squash Slices with Brown Sugar and Pecans. But acorn squash will just as easily steal the show as a hearty main (here’s looking at you, Sausage Stuffed Acorn Squash!). That’s what makes acorn squash so versatile! It pairs well with turkey, ham, and other holiday main-dish staples. Yet it will stand alone no problem for a simple, healthy weeknight dinner. Especially this time of year when I find myself eating more indulgently around the holidays, it’s soothing to have a weeknight dinner that doesn’t feel like a tasteless sacrifice. This is an ideal vegetarian option too (just like my Vegetarian Chili recipe)!

How to Make This Recipe

This recipe leans toward the classic, cozy fall savory flavors (hints of nutmeg, sage, and thyme gleam throughout) while still packing impressive nutrition.

While both varieties are naturally sweet, butternut squash tends to be slightly sweeter and nuttier than acorn squash. Both acorn squash and butternut squash are excellent for soups and can be stuffed, though with acorn squash’s larger center, you have more room for filling, as with this Instant Pot Acorn Squash Stuffed with Wild Rice Cranberries and Chickpeas.Since butternut squash is easy to peel and cube (unlike acorn squash), you can make soup without roasting it first (like this pleasing Crockpot Butternut Squash Soup and Butternut Squash Apple Soup with Sage Parmesan Croutons).Acorn squash is more fibrous than butternut squash and harder to peel. You’ll want to cook it with the peel on, then scoop out the flesh prior to making soup, as we are doing in today’s recipe.With the exception of roasted vegetable soups (where the squash is cooked in the oven and pureed), I recommend you do not substitute butternut squash for acorn squash because of the difference in textures and preparation.

The rich and nutty flavor of caramelized roasted squash gives instant backbone to the soup. Plus, you do not have to peel acorn squash for soup. It’s a multitasker’s dream vegetable! You can roast it hands-free, letting the quash create its own fantastic flavor, while you attend to other tasks in the house.

The Ingredients

Acorn Squash. A favorite winter squash that deserves to star. Once roasted, it’s lightly sweet and buttery, making it an ideal choice for this creamy soup. Acorn squash has high levels of potassium, calcium, and vitamins A and C.Carrots + Shallot. These cook together in the pot first, building a rich, complex flavor profile. Plus, the carrot sneaks in some extra veg.Honey. A scrumptious touch of natural sweetness. The honey pairs nicely with the flavor of the squash too (don’t worry, the soup isn’t overly sweet!).Fresh Thyme + Bay Leaf.Both herbs bring their own subtle background flavors while also pairing wonderfully together. I recommend fresh thyme.Rubbed Sage. Sage is a creamy, hearty recipe’s best friend. It’s earthy and delicious.Nutmeg. Adds a hint of nuttiness and warmth. Parmesan. My favorite addition to cozy soups like this one. It’s makes the soup taste fully satisfying.

The Directions

Ways to Top Acorn Squash

Acorn squash soup already tastes rich with so many sweet pureed vegetables. Still, when does that stop me from going for the extra pizzazz?! Here are a few topping options to add to feel truly gourmet:

Bacon. Acorn squash soup with bacon. Need I say anything more?Fried Sage. A special edition that makes it worthy of a holiday occasion (see the suggestion in the recipe below). The crispy texture it attains will wow you.Parmesan. This is simple yet perfect, and is exactly how we loved our servings.Toasted Pumpkin Seeds. You can buy these at any grocery store or toast your own.

Storage Tips

To Store. Refrigerate soup in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. My favorite tool for making soups on the stovetop. Ladle. Serve your soups with ease. Immersion Blender. No need to transfer your soups to a blender with this helpful appliance.

Looking for a spicy acorn squash soup? Add a pinch of cayenne.Does a curry acorn squash soup sound delish? Definitely try this fall favorite Pumpkin Curry Soup, which is guaranteed to satisfy.While we love our vegetable soups smooth and creamy, if you prefer a chunky acorn squash soup, stop blending as soon as you reach your desired texture.