Take advantage of winter squash season with this comforting Acorn Squash Soup. It’s a perfect blend of creamy, sweet squash with savory spices and a hint of heat. This soup recipe is incredibly easy to make, especially with the help of a stand or immersion blender to ensure a smooth and velvety texture with minimal effort. Topped with crispy bacon, it’s a delightful dish that’s ideal for cozy dinners or as a starter for festive meals.
Ingredients for Acorn Squash Soup
- Onion: We recommend using yellow onions. They have a mild, slightly sweet flavor that perfectly complements the soup.
- Celery: Finely chopped celery brings a mild, aromatic flavor and a bit of crunch.
- Butter and all-purpose flour: These ingredients form a roux, a base of cooked fat and flour used to thicken milk into a creamy sauce.
- Chicken bouillon granules: These sprinkles of powdered dehydrated broth add an extra layer of rich, concentrated flavor to the soup.
- Seasonings: Fresh dill weed, curry powder, cayenne pepper, salt and pepper add a perfect balance of herbaceous, aromatic, spicy and savory notes to enhance the soup’s flavor.
- Chicken broth: You can use chicken broth or stock for this soup base.
- Evaporated milk: For a rich, creamy texture use a can of evaporated milk. None on hand? Try one of these substitutes for evaporated milk.
- Acorn squash: This soup’s creamy, sweet and nutty base is provided by the squash, which delivers a rich and velvety texture. Its natural sweetness perfectly balances the savory and spicy flavors of the other ingredients.
- Bacon: Cooked and crumbled bacon adds a delightful crunch and a smoky, savory flavor. It provides the perfect contrast to the sweet acorn squash base. Sprinkle it on top just before serving for an irresistible finishing touch.
Directions
Step 1: Make the soup base
In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil, cook and stir for two minutes. Add the squash, salt and pepper; heat through.
Step 2: Blend the soup and serve
In a blender, process the soup in batches until smooth. Pour into bowls and sprinkle with bacon.
Recipe Variations
- Roast the squash: For enhanced flavor, roast the acorn squash before mashing. Roasting caramelizes the natural sugars, adding depth and sweetness to the soup.
- Make it vegan: Substitute the chicken broth and bouillons with vegetable versions, replace the evaporated milk with coconut milk, swap butter for oil and omit the bacon for a vegetarian and vegan-friendly soup. Add a touch of smoked paprika to mimic the smoky flavor of bacon.
- Top it off: Garnish the soup with a dollop of sour cream, a sprinkle of fresh herbs like parsley or chives, or a handful of toasted seeds for added texture and flavor.
How to Store Acorn Squash Soup
Once the soup has cooled to room temperature, transfer it into airtight containers and refrigerate the soup for up to four days. Reheat gently on the stovetop over medium heat, stirring occasionally to maintain its smooth, creamy consistency.
Can you freeze Acorn Squash Soup?
To freeze this soup, let it cool completely after cooking. Pour the soup into airtight containers or freezer-safe bags, leaving some space at the top to allow for expansion as the soup freezes. The soup can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it as described above.
Acorn Squash Soup Tips
Can you use other types of squash?
Absolutely, you can use other types of squash to make this soup. Each brings its unique flavor and texture. Butternut squash is a popular alternative, offering a slightly sweeter and nuttier taste. Pumpkin can also substitute, providing a similar sweetness but with a different, earthy undertone. Delicata squash is another option known for its creamy texture and mild flavor. Even sweet potatoes can be substituted for a heartier, richer version of the soup.
Can you make this acorn squash soup in the Instant Pot?
Yes, you can make acorn squash soup in an Instant Pot for a quicker and more convenient cooking process. Start by selecting the sauté function on your Instant Pot and sautéing the chopped onion and celery in butter until softened. Add the flour, chicken bouillon granules, dill weed, curry powder and cayenne pepper, stirring until well blended. Pour the chicken broth and evaporated milk then add the mashed acorn squash. Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release. Carefully open the lid and use an immersion blender to blend the soup until smooth.
How do you fix a soup that is too thick or too thin?
If your soup is too thick, gradually add more liquid, such as broth, milk, cream or water. If your soup is too thin, let it simmer uncovered to reduce and thicken naturally or blend in more cooked acorn squash or similar vegetables. You can also use a flour or cornstarch slurry, stirring in a mixture of one tablespoon of flour or cornstarch with cold water.
