Acorn Squash Soup Recipe
This acorn squash soup recipe is everything a good fall soup should be! Velvety smooth, full of flavor, and so delicious you'll want to make it all season long!
Servings: 6 servings
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!
Notes
Note 1: You can swap the acorn squash for another winter squash, like butternut squash.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth if needed. For freezing, set aside the soup before adding the cream and milk. Freeze for up to 3 months, then thaw, reheat, and stir in the dairy.