This acorn squash soup recipe is the perfect answer to a cold fall night. It’s smooth and creamy and served with a giant cheesy crouton.
I’ve made this soup a million times…a million different ways, with all pumpkin…making it pumpkin soup. I’ve made it with all butternut squash…and all acorn squash. My favorite combo–hands down–is the combo of acorn squash and pumpkin. The flavors don’t compete one bit.
And while I love creamy soups, I don’t like ones that make me feel like I’m eating a bowl of warm milk with a spoon. Just no. No. This has just the perfect amount.
The second best part about this soup is the cheesy croutons. I sliced up a French baguette, toasted them with butter in a pan, topped them with a bit of cheese and then finished them up in the oven.
A perfect bowl of soup for when you’re kinda chilly with the sniffles.
How to cook acorn squash soup:
- Cook the onions and garlic. Melt down the butter and olive oil then add the onion and cook until translucent. Add the garlic towards the end, adding it any earlier can result in burnt garlic.
- Cook the squash. Add everything else but the half and half and bring to a simmer. Cook just until the squash has softened.
- Blend! Here’s when we make the soup smooth. You can do this in a stand up blender, or use an immersion blender.
- Add the creaminess. After the soup has been blended, add the half and half and heat through. Serve with the giant crouton.
What to serve with acorn squash soup:
- These giant croutons! They’re super easy to make, just toast some baguette slices and melt some cheese over them.
- Any good rustic loaf of bread. My first choice is croutons but if you don’t have the cheese or you don’t want to toast the bread any good quality loaf of rustic bread will do just fine.
Tips and Tricks:
- Use whatever combo you want for the squash! If you don’t have acorn squash feel free to use butternut or all pumpkin even! For the pumpkin, just use 2 cans of the pumpkin puree instead of the 1.
For the Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 15oz can pumpkin puree
- 1 1/2 pounds acorn squash, peeled and cut into chunks
- 3 cups chicken stock
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half and half
For the Croutons
- 1 tablespoon unsalted butter
- 1/2 french baguette, sliced into 1-inch slices
- 3 ounces Gruyere cheese, grated
To Make the Soup:
- Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook until fragrant, about 1 minute.
- Add the pumpkin purée, acorn squash, chicken stock, 1 teaspoon of the salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the acorn squash is very tender. Process the mixture, in batches, using a blender. Be sure to let the hot air to escape so you don't have an explosions on your hands. Return to the pot, add the half-and-half, and heat slowly.
- Salt to taste. The soup might need the remaining teaspoon of salt, or it might not, depending on the chicken stock you've used.
To Make the Croutons:
- For croutons, pre-heat oven to 350F. Melt the butter in a medium-skillet over medium heat. Add sliced bread to skillet. When toasted on one side, flip and toast for a minute or two, or until golden brown. Take off the heat, top pieces of bread with cheese and transfer to oven for 3-5 minutes, or until cheese is melted. Serve soup hot with melty, cheesy croutons.
Did you make this recipe? Let me know on Instagram!
Looking for more soup recipes? Here are some of my favorites: