Rating: 4.8/5
Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 65-75 minutes
POV: It’s a cold fall day and you are craving an orange-colored hot soup. What is better than acorn squash soup to get you through this craving? And who doesn’t love a warm soup belly after you’re done watching some Halloween flicks? I mean, I do.
Invention of Acorn Squash Soup Recipe
Origin – The Acorn Squash Soup recipe has been around in America since the Indigenous folks used to grow squash as a staple crop, along with corn and beans. The vegetable was used in stews and porridges and soon developed its importance as a soup ingredient when the European settlers started using it with cream, butter, and spices. Even though the current version is a more modernized way of using the vegetable in a soup which incorporates the French way of pureéd soup or velouté, the true origin does belong to the Native American tribes.
Inspiration – Survival inspired the North American tribes to use Acorn Squash as a soup because it is nourishing. The vegetable is also easily storable as it is harvested during fall and can be stored for longer periods which is perfect for the harsh winters that occur around the region. Squash is sort of sweet and has a rich texture which makes it perfect to be used as a soup base. And when we mix it with herbs and spices, the vegetable forms a hearty taste that is loved by all.
Popularity – What raised Acorn Squash Soup in popularity among Americans is its comforting flavor and versatility. The soup is designated as a fall staple in almost every household because it aligns with seasonal eating trends. Given the fact that veganism is on the rise in the continent, this soup truly serves a range of diets.
Also, Acorn Squash Soup can prominently be seen on holiday menus such as Thanksgiving. It is because of the warm and earthy flavors of this dish. You can always find places where it is served with a twist such as roasted garlic or caramelized onions that further enhances the soup’s taste. There are quite a few variations available as well, such as dairy-free, vegan etcetera. It is truly a seasonal classic and I hope it stays that way.
Ingredients:
- 2 medium acorn squash
- 2 tablespoons olive oil (or butter)
- 1 medium onion, chopped
- 2 garlic cloves, minced (optional)
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg (optional, for warmth)
- 1-2 tablespoons maple syrup or honey (optional, for sweetness)
- ½ cup heavy cream or coconut milk (optional for creaminess)
- Toasted pumpkin seeds or croutons for garnish
Also read: Creamy Pumpkin Polenta Recipe: A Cozy Fall Comfort Dish
Instructions
Step 1: Preparation
Start by preheating your oven to 400°F or 200°C. In the meantime, cut your acorn squash in half and scoop out all the seeds. We don’t want them roasted along with the vegetables. Now, get a tray and put a baking sheet over it. You are supposed to put the squash halves on it, flesh sides up. Next, drizzle olive oil on top, and please be generous with it because it is the holiday season.
Step 2: Roasting
Now, you are supposed to let the squash sit in the oven for 40 to 50 minutes, depending on when it becomes soft and caramelized at the edges. You can always check the process of caramelization and put it in longer if needed. After it is done and cooled, take the acorn squash, scoop the flesh out of its cover, and set it aside for now.
Step 3: The Aromatics
Take a large pot and in it, heat a little olive oil and then add butter. Yes, both! You are supposed to do this on medium heat. Add your chopped onions and sauté till they are translucent and soft. Add the garlic as well if you are using the same and stir it along the onions while making sure nothing burns. If it’s getting too heated, you can turn the burner off for a minute and then turn it back on, on low heat.
Step 4: Blending the Soup
Add the acorn we just roasted with salt, pepper, and nutmeg. Also, add the chicken or vegetable broth. You can even add water if the broth is not available at the moment for you. Let it simmer for a while with the onions until your home smells a bit heavenly. After it is done boiling, you will need to let it cool for another 15 to 20 minutes so that the flavors will meld into each other.
Step 5: The Blending
Now, you can either use an immersion blender or a normal blender to pureé the soup until it gets its signature smooth and creamy texture. However, while you are transferring the batch to a regular blender, be careful with the hot liquids.
Step 6: Adjustments
Make the soup better according to your tastebuds. Add salt and black pepper. I have tasted a few acorn squash soups where the chefs have added a bit of honey or maple syrup especially if they preferred a tad bit of sweetness. Although, I am more of a spicy soup kind of girl. On that note, you can always add cream or coconut milk for extra richness in the soup.
Step 7: Serve and Garnish
Transfer the soup to a bowl where you could garnish it with roasted garlic cloves or croutons and a drizzle of cream, totally your choice. In the image, we have served it with roasted pumpkin seeds. You can also serve along with a slice of buttery toast or a fresh salad.
Nutritional Value (Per Serve)
Calories: 150-200 (depends on optional ingredients)
Protein: 2-3 grams
Fat: 8-12 grams (higher with cream or coconut milk)
Carbohydrates: 20-25 grams
Fiber: 4-6 grams
Sugar: 6-10 grams (including natural sugars from squash and optional maple syrup)
Sodium: 500-700 mg (depending on broth used)
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