This Acorn Squash Soup Recipe won first place in my reader-submitted Thanksgiving recipe contest! One bite and you’ll see why. It’s creamy, rich, and full of flavor!
Author’s Notes
And the Winner Is…SOUP!
This year, I hosted a Thanksgiving recipe contest over on my Substack. I asked readers to send in their favorite family recipes and traditions, and then I got to test my favorites and choose the winners. It was a lot harder than I expected!
After weeks of testing, I realized my best way of narrowing things down was pretty simple: Which recipes could I not stop thinking about? And which ones was I most excited to share with others?
Ultimately, this soup took first place, with a very close second going to the easiest cranberry fluff salad and third to an incredibly good sweet potato pie!
If you’ve been here for a while, you know I’m a soup girl through and through. But I’m actually pretty picky when it comes to puréed soups. Without lots of texture or toppings, every single bite needs to be delicious enough to keep me coming back for more. And that’s exactly what happened with this one. I could NOT stop eating it!
I’ve also never served soup at Thanksgiving, but I love the idea of offering it as a starter. Something a little different to kick off the meal!
Lou, who submitted this recipe, shared that her mom made it for most of their Thanksgiving dinners growing up. I love the idea of bringing a little piece of her family’s tradition to my own Thanksgiving table.
Acorn Squash Soup Recipe Ingredients
| Ingredient | My Tips |
|---|---|
| Acorn Squash | Choose squash that feels heavy for its size with firm skin and no soft spots. |
| Russet Potatoes | My secret to thick, velvety soups! I use them in my creamy potato soup, too. |
| Butter, Onion & Carrot | Build a savory, flavorful base that balances the squash’s sweetness. |
| Chicken Broth | Use a good-quality broth since it makes up so much of the soup’s flavor. I love Swanson’s. |
| Heavy Cream & Whole Milk | The combo makes the soup rich and silky without being too heavy. |
| Seasonings | White pepper adds subtle warmth, while cayenne or paprika gives the soup a little extra kick. You can adjust to personal preference. |
| Bacon | Optional, but I love the salty crunch against the smooth, creamy soup! |
chelsea’s recipe tip
How To Peel Acorn Squash (Without Fighting It!)
Acorn squash has all those ridges, which can make peeling it a pain! Here’s what helps:
- Use a sharp knife: Cut off the stem end to give yourself a stable surface.
- Cut into sections: Slice the squash in half, remove the seeds, and cut along the natural ridges.
- Peel smaller pieces: Use a sharp vegetable peeler or paring knife to remove the skin from each section.
My Favorite Shortcut: Microwave the whole squash for 1–2 mins to slightly soften the skin before cutting. Let it cool enough to handle and cut carefully.
How To Make This Acorn Squash Soup Recipe
The full recipe is below, but these little tricks make all the difference!
- Measure the squash. Sizes vary, so measure the cubed squash instead of using the whole thing. Have extra? Try this stuffed acorn squash recipe next!
- Don’t rush the veggies. Let them soften without browning to build a flavorful base. I use this same trick in my creamy chicken soup.
- Check the potatoes. They should practically fall apart when pierced.
- Blend really well. A high-powered blender gives the soup that ultra-smooth, restaurant-style finish. Be careful with hot soup!
- Adjust the thickness. Too thick? Add broth. Too thin? Simmer uncovered before adding the dairy.
Storage
Refrigerate this acorn squash soup recipe in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed. For best results, freeze before adding the dairy for up to 3 months.
More Creamy Soups To Love:
Soups And Stews
Pumpkin Soup With Canned Pumpkin
Soups And Stews
Roasted Red Pepper Soup
Soups And Stews
Sweet Potato Soup Recipe
Soups And Stews
Tomato Basil Soup Recipe
Acorn Squash Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 cup coarsely chopped yellow onion 1 onion
- 1/4 cup finely diced carrot 1 carrot
- 1-1/4 teaspoon salt divided
- 1/2 teaspoon white pepper divided
- 2 cups peeled and cubed Russet potatoes about 2 medium
- 4-1/2 cups peeled and cubed acorn squash about 2 medium, see note 1
- 4 cups chicken broth good-quality
- 1/2 cup heavy cream
- 1/2 cup whole milk
- Cayenne pepper or paprika, for topping
- Finely chopped cooked bacon for topping (optional)
Instructions
- Prep: Peel and chop the potatoes and squash into roughly 1-inch cubes. Finely dice the carrot and coarsely chop the onion.
- Sauté: Melt butter in a large pot over medium heat. Add onion, carrot, 1/4 teaspoon salt, and 1/4 teaspoon white pepper. Stir to coat, then cook, stirring occasionally for about 7 minutes or until the vegetables are softened. Reduce heat if needed to prevent browning. Add potatoes and squash, and continue to cook for about 5 more minutes, stirring occasionally.
- Simmer: Add chicken broth. Stir and bring to a gentle boil, then reduce heat to low. Cover and simmer for about 25-30 minutes, or until the potatoes and squash are very tender and easily pierced with a fork.
- Blend: Remove from heat and let cool slightly. Carefully transfer soup in batches to a countertop blender, filling no more than halfway. Follow your blender's instructions for blending hot liquids, allowing steam to escape safely. Blend until completely smooth. Alternatively, use an immersion blender to purée the soup directly in the pot.
- Finish: Return the pot to low heat. Stir in heavy cream, milk, remaining 1 teaspoon salt, and remaining 1/4 teaspoon white pepper. Heat gently until warmed through, stirring occasionally. Do not boil. Taste and adjust seasonings as needed.
- Serve: Ladle into bowls and garnish with a light sprinkle of cayenne pepper (more spice) or paprika (less spice). Add crispy crumbled bacon, if desired. Serve warm!
