Creamy Acorn Squash Soup (Simple and Healthy)

Easy Homemade Acorn Squash Soup Served in a Black Ceramic Bowl, and garnished with red pepper flakes and cilantro.

5 from 11 votes

Creamy Acorn Squash Soup (Simple and Healthy)

Creamy Acorn Squash Soup is a healthy, nutritious, and easy-to-make soup recipe prepared using acorn squash, fresh ginger, and garlic, making it a perfect winter soup! This soup is low in fat and can be prepared in 30 minutes. Each serving comes under 250 calories!

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American, European

Diet: Vegetarian

Servings: people

Calories: 246kcal

Author: Kushi

Ingredients

1 medium Acorn Squash between 1 to 1.5 lbs
2 tablespoon Olive oil or butter
1 medium Onion chopped
4 cloves Garlic chopped
1 inch Ginger chopped
½ teaspoon Black peppercorns about 6 to 8 corns
½ teaspoon Salt adjust to taste
½ cup Water use more to adjust the consistency of the soup

Instructions

Step 1 - Prep Acorn Squash

Peel the skin and chop the squash into cubes and wash them. See notes if you want to use roasted acorn squash.
1 medium Acorn Squash

Step 2 - Saute the veggies and cook the squash

Heat olive oil/butter in a pan on medium-high heat. Add onion, ginger, and garlic and saute until onion becomes translucent.
2 tablespoon Olive oil, 1 medium Onion, 4 cloves Garlic, 1 inch Ginger
Add acorn squash cubes (from Step 1), peppercorns, salt to taste, and around half a cup of water (see notes) and bring it to a boil.
½ teaspoon Black peppercorns, ½ teaspoon Salt
Switch the flame to medium, cover it with a lid, and cook for 10 to 12 minutes or until the squash becomes soft.

Step 3 - Prepare the soup

Blend together all the ingredients to form a thick and smooth paste. I have not added any water while blending.
Transfer the paste to a pan and boil for 2 minutes. Adjust the salt and add water (see notes) if you like to have thin soup.
Creamy Acorn Squash Soup is ready. Garnish it with red pepper flakes, cilantro, and drizzle olive oil. Serve hot and enjoy!

Notes

Expert Chef Tips

For a more robust caramelized flavor, roast the acorn squash for about 40 minutes in a preheated 400 degrees F oven. Add this directly to the blender along with water, sauteed onions, ginger, and garlic.
For a creamier soup, add a splash of heavy cream. Vegans can add some coconut cream or cashew paste.
To make this soup for a holiday party, consider adding other holiday spices such as bay leaf, cinnamon, sage, etc.
Consider garnishing the soup with grated parmesan, fried sage leaves, basil leaves, chili oil, crispy bacon bits, croutons, crackers, etc.

Storage Instructions

The acorn squash soup can be prepared ahead of time and kept at room temperature for 4 to 6 hours.
Any leftover soup, or if a big batch of soup is made well ahead of time, can be stored in an airtight container or pot for up to 3 to 4 days in the refrigerator. Reheat gently on the stovetop or microwave until heated through.
The soup also freezes well. It can be frozen for up to 3 to 4 months. Thaw to room temperature and then reheat on the stovetop or microwave before serving.

Nutrition