Description
Creamy Acorn Squash Soup with Sage and Cream offers warm, savory comfort. This recipe brings a touch of autumn to your table, perfect for cozy evenings.
Ingredients
Scale
- Garden Staples:
- 2 medium acorn squash
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Broth & Dairy:
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Flavor Enhancers:
- 2 tbsp olive oil
- 8–10 fresh sage leaves, chopped (plus more for garnish)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- Pinch of nutmeg
- Finishing Touches:
- Fresh sage leaves or toasted pumpkin seeds, for garnish (optional)
Instructions
- Roast the Squash:: Preheat your oven to 400°F (200°C). Carefully halve the acorn squash, scoop out the seeds (I usually just use a spoon, it gets a bit messy, but that’s kitchen life!). Drizzle the cut sides with a little olive oil, sprinkle with salt and pepper, then place them cut-side down on a baking sheet. Roast for about 30-40 minutes, until they’re fork-tender and slightly caramelized. Honestly, the smell filling your kitchen at this point is just glorious, a promise of the delicious acorn squash soup to come.
- Sauté Aromatics:: While the squash is roasting, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Add your chopped onion and sauté for 5-7 minutes until it’s softened and translucent. Then, toss in the minced garlic and chopped fresh sage, letting them cook for another minute until fragrant. This step really builds the foundational flavor for your sage and cream soup, so don’t rush it!
- Scoop & Simmer:: Once the squash is cool enough to handle (don’t burn your fingers like I almost did once!), scoop the soft flesh out of the skins and add it to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes, allowing all those lovely flavors to meld together. You’ll see the color deepen, and it starts to smell incredibly comforting.
- Blend for Creamy Acorn Squash Soup:: Now for the fun part! Carefully use an immersion blender right in the pot, blending until the soup is completely smooth and creamy. If you’re using a regular blender, work in batches, being super careful with hot liquids (I learned that lesson the hard way, trust me!). Return the blended acorn squash soup to the pot. This is where it goes from chunky to velvety, and it’s so satisfying to watch.
- Add Cream & Season:: Stir in the heavy cream and a pinch of nutmeg. Season generously with salt and black pepper to taste. I always start with a little, then add more as needed, because everybody’s salt preference is different. Let it warm through for a few more minutes on low heat, but don’t let it boil after adding the cream – we don’t want it to curdle! This step makes your acorn squash soup truly luxurious.
- Serve It Up:: Ladle the warm acorn squash soup into bowls. For a little extra flair, you can garnish with a fresh sage leaf or a swirl of extra cream. Or, if you’re like me and like a bit of texture, some toasted pumpkin seeds are amazing. Take a moment to just breathe in that comforting aroma before you dig in. It’s the perfect bowl of warmth, a real treat for any day.