Oh, fall! Is there anything better than cozying up with a bowl of warm, creamy soup when the leaves start to turn? My absolute favorite is this Acorn Squash Soup. Seriously, it’s like a hug in a bowl! The creamy texture is just divine, and the flavors are so comforting. What really makes this Acorn Squash Soup special? It’s gotta be the crispy sage topping – that little bit of crunch and herbal goodness takes it to the next level.

I remember the first time I made this. It was a chilly October evening, and I was craving something hearty but not too heavy. I had a couple of beautiful acorn squash sitting on my counter, practically begging to be used. And wow, did this recipe deliver! Now, it’s a yearly tradition. I just know you’re gonna love it as much as I do!

Why You’ll Love This Acorn Squash Soup

Quick and Easy Acorn Squash Soup

Listen, I get it. Weeknights are busy! That’s why I love that this Acorn Squash Soup doesn’t take *forever* to make. The prep is super quick, and the cooking is pretty straightforward. You’ll be slurping down deliciousness in no time!

Creamy and Flavorful Acorn Squash Soup

Okay, let’s talk flavor. This soup isn’t just squash; it’s a symphony! The creamy texture is seriously dreamy, and the taste? Oh my gosh! It’s rich, it’s a little sweet, it’s savory…it’s everything! Trust me on this.

Vegetarian Acorn Squash Soup

Yep, you read that right! This Acorn Squash Soup is totally vegetarian. And guess what? It’s *so* easy to make it vegan too! A few simple swaps, and everyone can enjoy a bowl. How great is that?

Ingredients for Acorn Squash Soup

Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Acorn Squash Soup: 3 whole acorn squash, 3 tablespoons extra virgin olive oil (divided, we’ll use it in a couple of places!), 1 and 1/2 teaspoons kosher salt (plus more to taste, of course), 2 tablespoons unsalted butter, 1 shallot (thinly sliced, please!), 2 medium carrots (peeled and thinly sliced), 6 garlic cloves (smashed and peeled – don’t be shy!), 2 tablespoons honey, 4 cups low sodium vegetable or chicken stock (plus extra, just in case!), 10 sprigs fresh thyme (tied into a little bundle – cute, right?), 1 bay leaf, 1/2 teaspoon rubbed sage, 1/4 teaspoon ground nutmeg (freshly grated if you can!), 1/4 cup finely grated Parmesan (plus more for serving – yum!), canola oil, 12 fresh sage leaves, and kosher salt or flaky sea salt. Got it all? Let’s get cooking!

How to Make Acorn Squash Soup: Step-by-Step Instructions

Preparing the Acorn Squash for Acorn Squash Soup

First things first, let’s get that acorn squash ready! Preheat your oven to 400 degrees F. Now, carefully cut each squash in half. This can be a little tricky, so be super careful! Scoop out all those seeds and stringy bits – you don’t want those in your soup. Brush the cut sides with a tablespoon of olive oil and sprinkle with about 1/2 teaspoon of kosher salt. Pop ’em in the oven and bake for 40-50 minutes. You’ll know they’re done when you can easily pierce them with a fork. Let the squash cool a bit before you handle them – hot squash is no joke!

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Building the Flavor Base for Your Acorn Squash Soup

While the squash is cooling, let’s build that flavor base! In a large pot, melt the butter with the remaining olive oil over medium heat. Add the carrots, shallot, the rest of the salt, and pepper. Cook it all down until the shallot starts to caramelize – about 8 minutes. This step is *so* important for developing deep flavor, so don’t rush it!

Now, pour in about 1/2 cup of your stock and stir, scraping up any browned bits from the bottom of the pot. That’s called deglazing, and it’s gonna add even more deliciousness. Reduce the heat to medium-low, then add the cooked squash (scoop it right out of the skin!), garlic, and honey. Cook this for about 30 seconds. It smells amazing already, right?

Simmering and Pureeing the Acorn Squash Soup

Time to simmer! Stir in the remaining stock, thyme bundle, and bay leaf. Bring it all to a simmer for about 15 minutes, stirring occasionally. The thyme and bay leaf will infuse the soup with all sorts of wonderful flavors. Don’t forget to take out the thyme bundle and bay leaf before the next step!

Now for the fun part: pureeing! Use an immersion blender to blend the soup until it’s perfectly smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches – but be *super* careful with hot liquids!

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Adding the Finishing Touches to Your Acorn Squash Soup

Almost there! Stir in the rubbed sage, nutmeg, and Parmesan cheese. Give it a taste and add any extra salt or pepper you think it needs. Remember, taste as you go! Now, serve it up hot and top with extra Parmesan and that crispy sage we’re about to make.

Making Crispy Sage for Acorn Squash Soup

Okay, this is seriously the best part! Heat a good glug of canola oil in a skillet over medium-high heat. Add the fresh sage leaves and cook for just 30-45 seconds until they’re nice and crispy. Careful, they can burn quickly! Drain the sage leaves on paper towels and sprinkle with kosher salt or flaky sea salt. These little crispy leaves are like edible confetti, and they add the perfect finishing touch to your Acorn Squash Soup!

Tips for the Best Acorn Squash Soup

Want to take your Acorn Squash Soup from good to *amazing*? I’ve got a few tricks up my sleeve! First, make sure that squash is cooked *all* the way through. Nobody wants chunky soup! If it’s not fork-tender, give it a few more minutes in the oven.

Consistency is key! If your soup is too thick, just add a little extra stock until it reaches your perfect level of creaminess. And speaking of flavor, don’t be afraid to adjust the seasoning. A pinch more salt, a little extra nutmeg…trust your taste buds! The best Acorn Squash Soup is the one that *you* think tastes the best!

Acorn Squash Soup Variations

Okay, so you’ve made the basic Acorn Squash Soup and you’re loving it, right? But what if you want to mix things up a little? No problem! This recipe is super versatile. You can totally play around with different flavors and toppings. Let’s get creative!

Vegan Acorn Squash Soup

Want to make this vegan? Easy peasy! Just swap the honey for maple syrup (it adds a lovely flavor!), use olive oil instead of butter, and ditch the Parmesan for some nutritional yeast. Oh, and a squeeze of lemon juice brightens everything up! Boom – vegan Acorn Squash Soup!

Spiced Acorn Squash Soup

Feeling a little adventurous? Add a tiny pinch of cayenne pepper or a dash of curry powder for a little kick! Wow! It adds a warm, subtle heat that’s seriously amazing. Just be careful not to overdo it – a little goes a long way!

Serving Suggestions for Acorn Squash Soup

Alright, you’ve got your beautiful Acorn Squash Soup all ready to go. But what do you serve with it? Well, a big hunk of crusty bread is *always* a good idea – perfect for dipping! A simple side salad with a vinaigrette would be lovely too. Or, for the ultimate comfort food combo, how about a grilled cheese sandwich? Seriously, yum! You can’t go wrong!

Frequently Asked Questions About Acorn Squash Soup

Can I Freeze Acorn Squash Soup?

Absolutely! This Acorn Squash Soup freezes like a dream. Just let it cool completely, then pour it into an airtight container or freezer bag. It’ll happily hang out in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge. Easy peasy!

How Long Does Acorn Squash Soup Last?

If you’re not planning on freezing it, this Acorn Squash Soup will last in the fridge for up to 4 days. Just make sure it’s stored in an airtight container. It’s perfect for meal prepping or enjoying leftovers throughout the week. Who doesn’t love a quick and easy lunch?

Can I Make Acorn Squash Soup in a Slow Cooker?

You betcha! Slow cookers are awesome, right? To adapt this recipe, just skip the roasting part. Instead, cube the squash and toss it in the slow cooker with all the other ingredients (except the Parmesan and crispy sage, of course!). Cook on low for 6-8 hours, or until the squash is super tender. Then, puree it with an immersion blender and stir in the Parmesan before serving. So easy!

Nutritional Information for Acorn Squash Soup

Okay, let’s talk numbers! Here’s a little peek at the nutritional info for this Acorn Squash Soup. Keep in mind, though, that these are just estimates. It all depends on the exact ingredients you use and the brands you choose. So, don’t take these as gospel, okay?

Enjoy Your Acorn Squash Soup!

Okay, now go make this amazing Acorn Squash Soup! I really hope you love it as much as I do. If you try it, please leave a comment or rate the recipe! And if you snap a pic, share it on social media – I’d love to see your creations!