Acorn squash soup with cheese croutons

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This acorn squash soup recipe is the perfect answer to a chilly fall night. It’s incredibly simple – everything is roasted on a baking sheet and then blended together until smooth. It’s creamy, smooth, and perfect for a weeknight meal when paired with A grilled cheese.

When a little bit of cold weather arrives, autumn becomes my personality. I want a pumpkin spice latte (and ice cream 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 acorn squash, I’ve added some butternut squash, and I’ve even roasted a whole squash. My favorite combination, hands down, is acorn squash and another type of squash. The flavors don’t compete in the slightest. 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 soup has a lot of squash. And it’s absolutely delicious.

Check out how to make this acorn squash soup!

Ingredients you will need to make acorn squash soup

Acorn and Kabocha Squash – Other winter squashes will also work: butternut, hubbard, honey nut, sugar pumpkin or carnival squash.
Onion – In this case I prefer a classic yellow onion.
Good quality chicken broth or vegetable broth. – I love using a delicious tasting chicken broth to give this soup more consistency. homemade chicken broth It’s my favorite.
Carrot – I love adding a single carrot because it gives this soup a hint of sweetness that is delicious.
Head of garlic – For this soup we are going to use a whole head of garlic. We are garlic-loving girls.
Fresh cream or sour cream – I love adding a touch of creaminess and acidity to any and all soups.

For the rest of the ingredients and exact measurements, see the recipe index card below!

Ingredients for acorn squash on a cutting board.

How to make acorn squash soup:

Take a baking sheet and line it with baking paper. Add the acorn squash and the 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.
Turn the onion and garlic over, cut side down. Add a few sprigs of thyme to the baking sheet. Transfer the entire baking sheet to the oven and cook for about 45 minutes to 1 hour.
Cooking time will depend on the size of the squash, but I like to check that it is tender by poking it with a knife. Remove the baking sheet from the oven and turn the squash over with a spatula. It will be hot and steaming, so be careful. Allow it to cool slightly before handling.
Add the broth to the blender and then scoop out the pumpkin pulp. Peel the onion and discard the skin. Add the onion to the blender. Then take the garlic and squeeze all of the roasted garlic 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, making sure to let some steam escape.
Once the soup is blended, add it to a pot and reheat it (if needed – mine didn’t!). Serve with croutons or a large grilled cheese sandwich.

Frequently Asked Questions About Recipes

Is it necessary to peel an acorn squash before roasting?

No way! I recommend you skip this process. For a soup, it is definitely not necessary. Place it upside down on the baking sheet and scoop out the pulp once it has softened.

Do butternut squash and acorn squash taste different?

Butternut squash is sweeter than acorn squash. I also find acorn squash to have a more fibrous texture. I find this recipe is best made with acorn squash, but you can definitely substitute butternut squash.

All ingredients in the blender before blending.

What to serve with acorn squash soup:

Giant croutons! They are super easy to make, just toast some baguette slices and melt some cheese on them.

Any good rustic bread. My first choice is croutons, but if you don’t have cheese or don’t want to toast the bread, any good quality rustic bread will do.

A grilled cheese. I love dipping grilled cheese into soups like this one. It’s a fairly light soup, so it pairs really well with a rich, buttery grilled cheese.

Grilled Cheese Croutons – I like to think of this as the best of both worlds. Making a grilled cheese sandwich cut into crouton-sized pieces is a win-win situation.

Recipe Tip

Use any combination you like for the pumpkin! If you don’t have acorn squash soup, use kabocha squash, butternut squash, sugar pumpkin puree, hubbard squash, or honey pumpkin.
If using pumpkin, definitely omit the carrot.This is to add more sweetness and you won’t need it with pumpkin as it is naturally sweet.
This soup freezes very well. Let it come to room temperature and then transfer it to a freezer-safe container.

Acorn squash soup in a bowl with spoons on the side.

More comforting soups

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To make the soup:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 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 pepper slivers. Turn the onion and garlic over so that the cut side down is touching the baking sheet. This will cause them to steam and slowly roast instead of burning.
Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to cook until tender, about 45 minutes. Remove the baking sheet from the oven and set it on the counter to cool for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skin.
In a blender, add half of the vegetable broth or chicken broth. Scoop out the pulp from the pumpkin and kabocha squash and add it to the blender. Then add the removed thyme leaves, carrots, peeled onion, and squeeze in the roasted garlic cloves. Finally, add the sour cream or crème fraîche and a few pinches of salt and a few slices of black pepper.
Blend until smooth, making sure to let some steam escape. Continue until smooth. Add the remaining broth and blend again. Taste and adjust salt and pepper to taste. If you want it creamier, you can add one or two more tablespoons of sour cream or crème fraîche.
If the soup is cold, feel free to add it to a pot or saucepan and heat until hot. Ladle into bowls and drizzle with crème fraîche, crispy sage and a drizzle of good olive oil.

Nutritional information is calculated automatically and should only be used as an approximation.

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