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Creamy Acorn Squash Soup: Best Easy One-Pot Family Recipe

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This creamy acorn squash soup is rich, velvety, and comes together in about 45 minutes. Roasting the squash brings out natural sweetness, and a touch of cream cheese adds tangy creaminess without being heavy.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 ounces cream cheese, softened
  • 1/4 cup heavy cream or full-fat coconut milk
  • Optional toppings: toasted pumpkin seeds, a drizzle of cream, fresh thyme leaves, or a sprinkle of cinnamon sugar

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Cut each half into 1-inch thick wedges or slices.
  3. Arrange squash pieces on the prepared baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are caramelized.
  4. While squash roasts, dice onion and mince garlic. Measure out broth and spices.
  5. When squash is about 5 minutes from being done, heat a large soup pot or Dutch oven over medium heat. Add butter and let it melt until foamy. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in broth, then add dried thyme, nutmeg, and cayenne if using. Stir and bring to a gentle simmer.
  7. Once squash is done, let cool for a few minutes. Scoop flesh away from skin and add to the pot. Discard skins.
  8. Let soup simmer gently for 10 minutes to blend flavors.
  9. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, work in batches, filling no more than halfway.
  10. Return pot to low heat. Add softened cream cheese and stir until melted and incorporated. Stir in heavy cream or coconut milk. Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick.
  11. Serve hot with desired toppings.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars and deepens flavor. Cut squash evenly for consistent roasting. Watch garlic carefully to avoid burning. Let soup cool slightly before blending to prevent splattering. Taste and adjust seasoning as squash sweetness varies. For a vegan version, use olive oil instead of butter, skip cream cheese, and use full-fat coconut milk. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: acorn squash soup, creamy squash soup, easy soup recipe, one-pot soup, fall soup, winter soup, family dinner, comfort food

Find it online: https://breezybake.com/creamy-acorn-squash-soup-best-easy-one-pot-family-recipe/