Cozy on up with a bowl of Acorn Squash Soup, a dish filled with delicious, warm flavors. Topped with crumbled feta and pumpkin seeds, you can’t go wrong with this meal!
Let’s be real: Most people don’t know the first thing about cooking an acorn squash! They don’t seem to get much attention, despite the fact that they’re so delicious. Luckily for those unfamiliar, acorn squash is this week’s ingredient of the week, and in this post all about acorn squash I detail everything you need to know.
So, in keeping with this week’s theme, let’s dive into one of my favorite ways to use this ingredient: acorn squash soup! This soup is made similarly to how you’d make butternut squash soup. You roast it for a bit, simmer with other veggies and ingredients, and then mash everything together!
If you’re looking for something warm and cozy to enjoy (especially on Thanksgiving), acorn soup is the perfect recipe. It’s made with loads of veggies (including sweet potatoes) and topped with feta, pumpkin seeds, and thyme, so you know it’s good!
Ingredients in acorn squash soup
This acorn squash soup recipe has two parts. First up is the acorn and sweet potato roasting, and second is the actual creation of the soup.
The veggie base will be roasted with a bit of olive oil, salt, and pepper. You’ll just need:
- Acorn Squash: Start off with 2 acorn squash. Cut them in half neatly if you plan to use them as bowls (the prettiest way to serve this dish).
- Sweet Potatoes: Next, you will need 2 medium sized sweet potatoes. We’ll be cubing and roasting these alongside the squash.
For the rest of the soup, we’ll be working on the stovetop. You’ll need:
- Onion: Choose either a yellow or white onion, and dice up 1 cup.
- Carrots: Do the same with carrots! These will soften and will taste delicious once cooked alongside the spices.
- Celery: And once again, repeat with the celery, dicing up 1 cup.
- Garlic: Add 3 cloves of minced garlic for flavor.
- Vegetable Broth: To liquify the soup we will be using 3 cups of vegetable broth. Feel free to use low-sodium!
- Cauliflower: Finally for the veggies, you will need 3 cups of roughly chopped cauliflower. This adds a smooth, velvety texture to the soup (while also helping to keep it relatively low calorie).
- Toppings: Optionally, top your acorn soup with pumpkin seeds, feta cheese, crushed red pepper, and herbs!
How to make acorn squash soup
Acorn squash soup requires 15 minutes of prep time which involves a bit of chopping, scooping, and mashing. All in all, it’s an easy soup that’s well worth the one hour cook time!
Step 1: Prep the squash & potatoes
Preheat the oven to 400°F (204°C). Cut the squash in half vertically (from north to south) and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of olive oil onto the potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
Step 2: Roast the veggies
Set the squash halves cut side up on a baking sheet, and then add the sweet potato chunks to the same sheet. Bake for 45 to 60 minutes, until fork tender.
Step 3: Create the flavor base
Meanwhile, heat 1 Tbsp of olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring often, until the veggies are softened (about 5 to 7 minutes).
Step 4: Add the broth & cauliflower
Add the broth and cauliflower. Allow everything to simmer until the cauliflower is fork tender, about 10 minutes.
Step 5: Blend the ingredients
Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup.
Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells.
This soup tastes great when topped with pumpkin seeds, feta cheese, and crushed red pepper!
What to serve with this acorn squash soup recipe
Though this soup is thick and hearty and perfect for eating as its own meal, you may be wondering what to pair it with. I have some ideas for you!
First up is the simplest route: pasta. Pasta is always a good idea, and a bowl of buttery noodles topped with your favorite sauce would be delicious alongside this soup.
Next up we have the classic combo: a sandwich! Because soup and a sandwich is always a good idea, consider pairing this with your favorite ‘wich. Perhaps a caprese panini?
Finally, though this soup is undeniably vegetable-packed on it’s own, you could pair it with a salad! After all, you can never have too many veggies. Try it with classic Caesar or Thai Cucumber!
More cozy meal ideas
Need some more options for this week’s dinner lineup? Here are some cozy dishes that are just as warm and yummy as acorn squash soup.
- Sweet Potato Fettuccine in Gorgonzola Sauce
- Butternut Squash Risotto
- Pesto Spaghetti Squash Bowls
- Sweet Potato and Black Bean Chili
- 2 acorn squashes
- 2 medium sweet potatoes
- 2 Tbsp olive oil 30 mL
- ¼ tsp each salt and pepper
- 1 Tbsp olive oil 15 mL
- 1 cup diced yellow or white onion about 1 medium onion
- 1 cup diced carrot about 2 carrots
- 1 cup diced celery about 2 to 3 ribs
- 3 cloves garlic minced
- 3 cups vegetable broth 700 mL
- 3 cups roughly chopped cauliflower about ½ a head
- Topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs
- Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
- Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
- Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
- Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
- Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!
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