Can I substitute a different type of squash in this recipe?

Absolutely! Butternut squash, red kuri squash, or kabocha squash work beautifully in place of acorn squash. The cooking time may vary slightly depending on the squash size, so check for fork-tenderness.

My soup tastes slightly bitter. How can I fix it?

Sometimes underripe acorn squash can be bitter. Stir in a teaspoon of maple syrup, honey, or brown sugar to balance the flavors. This small addition won't make it overly sweet but will counteract any bitterness.

How can I make my acorn squash soup thicker?

If your soup is too thin, simmer it uncovered over low heat for 10 to 15 minutes to reduce and concentrate the flavors. Alternatively, blend in 1/2 to 1 cup of mashed cooked sweet potato or additional roasted squash for instant thickness.

Can I make this soup in a slow cooker?

Yes! Peel and chop the acorn squash into 1-inch cubes, then add it to your slow cooker with all the vegetables and broth. Cook on low for 6 to 7 hours or high for 3 to 4 hours until tender, then blend until smooth.

Creamy Acorn Squash Soup Recipe: Easy Vegan Comfort Food in 1 Hour

Name: Acorn Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium acorn squash (about 1.5 to 2 pounds); 3 tablespoons olive oil, divided; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 small onion, diced; 2 celery stalks, chopped; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 3 cups vegetable broth; 1 tablespoon pumpkin seeds, optional for garnish; 1 teaspoon red pepper flakes, optional for garnish; 1 teaspoon fresh thyme, optional for garnish

Acorn Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This acorn squash soup is creamy, savory, and filled with flavors that can warm you up on chilly days. Made with simple and wholesome ingredients, this vegan recipe is easy to make and ready in about an hour.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Soup
Method: Roast, Simmer, Blend
Cuisine: American

Ingredients

Scale

1 medium acorn squash (about 1.5 to 2 pounds)
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small onion, diced
2 celery stalks, chopped
1 medium red bell pepper, diced
3 cloves garlic, minced
3 cups vegetable broth
1 tablespoon pumpkin seeds, optional for garnish
1 teaspoon red pepper flakes, optional for garnish
1 teaspoon fresh thyme, optional for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Cut acorn squash in half lengthwise from stem and scoop out seeds.
Drizzle 2 tablespoons olive oil evenly over insides of squash, rubbing to coat. Sprinkle with salt and pepper.
Place squash halves cut side up on baking sheet and bake 40 minutes or until fork-tender and lightly caramelized.
Meanwhile, heat 1 tablespoon olive oil in large pot over medium heat. Add onion, celery, red bell pepper, and garlic. Cook, stirring often, until vegetables soften and become fragrant, about 5 minutes.
Pour in vegetable broth and allow mixture to simmer for about 10 minutes.
Scoop flesh out of roasted acorn squash. If serving soup in shells for presentation, leave thin 1/4-inch layer of flesh attached. Add squash flesh to pot and cook 1 minute to blend flavors.
Using handheld immersion blender or working in batches with regular blender, carefully blend mixture for 1 to 2 minutes until completely smooth. If using regular blender, remove vent lid and cover with thick towel to absorb steam.
Taste and adjust salt as needed. Garnish with pumpkin seeds, red pepper flakes, and thyme if desired. Serve hot in bowls or in squash shells.

Notes

Blend thoroughly for 1 to 2 minutes for smooth, silky texture. Pass through fine-mesh strainer if needed for extra smoothness.
If acorn squash tastes slightly bitter (underripe), add 1 teaspoon honey, maple syrup, or brown sugar to balance flavors.
For thicker soup, simmer uncovered to reduce or blend in 1/2 to 1 cup mashed cooked sweet potato or additional roasted squash.
Ripe acorn squash should have hard skin with no soft spots and sound hollow when tapped.
Vegetable broth sodium varies by brand. Taste before serving and add more salt if needed.
For slow cooker: Peel and chop squash into 1-inch cubes. Add with vegetables and broth. Cook on low 6-7 hours or high 3-4 hours, then blend smooth.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 165 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/creamy-acorn-squash-soup/