This acorn squash soup recipe is perfectly velvety and creamy. And it makes the ultimate seasonal comfort food.
Pair it with a slice of freshly baked bread for a perfect cozy and hearty meal.
What you’ll love about this recipe:
- DELICIOUS – This yummy soup recipe combines the sweetness of carrots with the mild and slightly nutty flavor from the acorn squash and the richness of the chicken broth.
- HEALTHY – Acorn squash, also known as the pumpkin squash, is grown for its delicious, sweet flesh. Acorn squash is an excellent source of fiber, beta-carotene, potassium and B vitamins.
Plus add in the creaminess from the butter & heavy cream, this soup is absolutely scrumptious. It makes a big batch perfect for family dinner or to save for leftovers to enjoy through the week.
This soup simmers slowly in a flavorful chicken broth and is blended until smooth and creamy.
With only a few simple ingredients, you’ll have dinner on the table for a delicious family meal that will take the chill out of those blustery fall and winter nights.
This creamy soup only requires a few simple ingredients. Here’s what you’ll need:
- medium/large acorn squash
- 6 medium carrots
- olive oil
- sea salt
- chicken broth – I recommend a homemade bone broth if possible. The more flavorful the broth, the better this soup will taste!
- heavy cream
- salt & pepper to taste
🥣 Recipe tips
- Blending the hot liquid and vegetables can be hazardous if not done carefully. Use a kitchen towel or oven mitts and hold the lid of the blender down while mixing to prevent splattering the hot soup mixture.
- You could use an immersion blender if you don’t have a blender. But I much prefer the blender for this recipe since it gives a better texture.
→ Be sure to check out the full recipe and ingredient list below
This recipe isn’t super complicated to make. With a bit of simmer time and blending of the ingredients until creamy and smooth. Here’s what you’ll need to do…
Begin by peeling the carrots and acorn squash, remove seeds from the squash. Next, give them a chop until they are pretty consistent in size.
Sauté the carrots and squash in olive oil inside of a large saucepan until they are slightly tender. Next, add in the broth and simmer over low-medium heat until all veggies are cooked through.
Once the veggies are cooked, allow the soup to cool slightly, (for about 15 minutes) before adding to the blender.
Carefully add them to the bowl of the blender puree until smooth.
Add the heavy cream and butter a little at a time and continue to blend until smooth and incorporated.
Season with salt and pepper to taste & add your favorite toppings.
How to store leftovers:
This recipe stores really well in the refrigerator for a few days. Add to a glass bowl with airtight lid in the refrigerator for up to 5 days.
To reheat it, just simply add to a pot and simmer slowly over medium low heat until warmed through. Be sure to stir occasionally.
Additional topping ideas
This soup does well on its own, but a few toppings really elevate it into a delicious meal.
Here are just a few of my favorite ideas to add to the top of this creamy soup.
- fresh herbs such as parsley or chives
- roasted garlic
- caramelized onions
- pinch of nutmeg
- crispy or fresh sage
FAQ (frequently asked questions)
You could. However, the flavor is so much better with a rich homemade chicken bone broth. So, I highly recommend this for the best outcome in this recipe.
The texture and flavor will be different so I would not recommend changing or substituting the squash in this soup.
More of my favorite comforting soup recipes to try:
Or pair it with one of these super easy homemade bread recipes! There are more than 20 delicious EASY bread recipes to choose from in this yummy collection.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Acorn Squash Soup Recipe
- Peel and chop the acorn squash into small cubes. Remove the ends and slice carrots evenly and try to keep in similar sizes of the acorn squash cubes. This will help aid in cooking consistently.
- In a large soup pot or dutch oven, add the olive oil, squash and carrots. Heat over medium heat and sauté for about 10 minutes to soften the squash and carrots a bit. Stir occasionally.
- Add the chicken broth and sea salt, allow to simmer on low until reduced by half, about 40 minutes.
- Once the vegetables are cooked through, remove from heat and allow to rest for about 15 minutes. Very carefully, add a little bit at a time to a blender. Blend until smooth. Add the heavy cream and butter a little at a time and continue to blend until smooth and incorporated.
- Season with sea salt and fresh cracked black pepper to taste.