Acorn Squash Soup

Dinner, Soups

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.

Acorn Squash Soup

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:

  1. 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.
  2. Cook the squash. Add everything else but the half and half and bring to a simmer. Cook just until the squash has softened.
  3. Blend! Here’s when we make the soup smooth. You can do this in a stand up blender, or use an immersion blender.
  4. Add the creaminess. After the soup has been blended, add the half and half and heat through. Serve with the giant crouton.

Acorn Squash Soup

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.

Acorn Squash Soup

Acorn Squash Soup Recipe

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Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: 4
Calories: 230kcal
This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a giant cheesy crouton.

Ingredients

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

Directions

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.
CourseSoup
CuisineFrench
KeywordAcorn Squash, Soup
Calories: 230kcal | Carbohydrates: 21g | Protein: 21g | Fat: 2g | Saturated Fat: 12g | Cholesterol: 23mg | Sodium: 24mg | Potassium: 3mg | Fiber: 2g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg
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Looking for more soup recipes? Here are some of my favorites:

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60 Comments

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  • Reply Nail Paints March 12, 2014 at 12:32 am

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  • Reply Laura October 12, 2013 at 7:07 pm

    This was delicious! Will definitely be making this again. I added a dollop of goat cheese to the top because I couldn’t even help myself. Thanks Adrianna!

    • Reply Adrianna Adarme October 12, 2013 at 7:12 pm

      Yum! That sounds awesome! Glad you loved it. I miss this soup. I need to make it again!

  • Reply taylor January 11, 2013 at 7:10 am

    hey! first of all, i love this soup. i have had so many compliments everytime i make it. i’m actually making tonight for a girls’ night and have a vegetarian friend who will be joining tonight. what do you think about subbing veggie stock for chicken? thx!

    • Reply Adrianna January 11, 2013 at 8:47 am

      Yes! That substitute will work out just fine.

  • Reply Rachele December 20, 2012 at 3:36 pm

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  • Reply Dana Browning November 3, 2012 at 2:31 pm

    I totally know what you mean about Jeff Goldblum… I have the same irrational crush… I also loved Phillip Seymore Hoffman in Twister (so WIERD!) when I was little…and still 🙂

    Anyway, I made this tonight and added a smoky chipotle cream to the top (I swirled it, made it pretty) I also hollowed out 2 of the squashes and served it in the acorn squash. Turned out amazing! Thanks for the recipe!

  • Reply Abby September 26, 2012 at 8:34 pm

    Can I buy canned acorn squash? I’m a college student so it’s a whole lot easier for me to buy canned acorn squash then to cut up fresh acorn squash!

    • Reply Adrianna September 26, 2012 at 8:55 pm

      Hmm…you know I’ve actually never seen canned acorn squash and I just did a quick google search and no cans came up. You could always cube acorn squash, place them in a bowl of water and cook them in the microwave that way. OR you could buy canned pumpkin and turn this into pumpkin soup. Will work just fine!

  • Reply Karen November 21, 2011 at 7:31 pm

    Actually, Jeff Goldblum wasn’t eaten while sitting on the john – that was the greedy lawyer played by Martin Ferrero. Jeff was a good guy who didn’t get eaten – I don’t think.

    Your squash soup looks divine – looking forward to trying it.

  • Reply LForsythe November 19, 2011 at 5:52 pm

    I tried this for a dinner get together the other night and it was amazing! I was hoping to get your permission to use the image of the soup in a blog that I am writing for a class (giving you all the credit and letting them know the link to your amazing blog obviously). The blog will only be seen by my classmates.

    • Reply Adrianna November 19, 2011 at 6:26 pm

      Totally fine to do that. 🙂 So glad you liked it!! Yay!

      • Reply LForsythe November 19, 2011 at 7:05 pm

        thanks so much!

  • Reply Lucie (Thursday Night Dinner) November 13, 2011 at 7:31 pm

    I tried this recipe last night and I couldn’t have been happier! I had to do it without the croutons of course (I’m gluten free) I was wondering if you had any suggestions for other gluten-free toping options?

    • Reply Adrianna November 13, 2011 at 7:37 pm

      YAY! That makes me happy. Whole Foods actually sells gluten-free croutons. Or you could take gluten-free bread and toast it just as I did above. 🙂

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