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Creamy Acorn Squash Soup

This creamy acorn squash soup has become one of my favorites in the house as it screams fall! Warm notes of brown sugar and nutmeg, mixed with the brightness of ginger and honey will warm the belly and create that atmosphere of homeyness. 
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Author Aminah

Ingredients

  • 2 acorn squash
  • 2 tablespoons of brown sugar
  • Olive oil
  • 1 shallot
  • 2-3 cloves garlic
  • 2-3 tablespoons honey
  • ½ tsp nutmeg
  • 1 tsp cayenne optional
  • 1 inch ginger optional
  • 1/3 cup Milk
  • Stock or water

Instructions

  • Preheat the oven to 400 degrees
  • Cut the acorn squash into thirds. Place into a sheet pan drizzling olive oil over each squash along with the brown sugar. Cook for 45 minutes or until the fork easily goes through. 
  • Dice shallot and mince the garlic. Saute in a pan until onions are translucent. 
  • To the blender add in the cooked squash, shallot, garlic, honey, cayenne, nutmeg, salt, ginger, and milk. Blend until fully combined. 
  • Add the mixture into the pot adding in water or stock until achieving the consistency you would like

Notes

I enjoy when the squash is extra roasty. It gives a depth of flavor to the soup, so don’t be afraid to throw it on the grill or roast it longer.