This creamy acorn squash soup is perfect for fall and packed with aromatic spices like cinnamon, allspice and nutmeg. Ready in just 30 minutes.
Soup weather descended upon Toronto this week, which works out pretty well because I’ve been planning on sharing this spiced acorn squash soup for a while. I started working on it back in August, and I’ve been eagerly anticipating the first cool week of the fall to share it.
Making a pot of soup is something that I do every week. I love having something warming in the fridge that I can reach for when I get home from work, or if I’m working from home and need a quick lunch.
I alternate between this acorn squash soup and my butternut squash soup during the fall months.
A faster acorn squash soup–no need to roast the squash
Typically you’ll find squash soups require you to roast the squash in the oven first. This is done for a few reasons; first squash gets caramelized and sweeter when roasted (as do pretty much all vegetables!).
Secondly, squash is a fibrous vegetable and is easier to handle once it has been softened.
For this soup I wanted to skip the time consuming roasting step, while still giving you a squash that is easy to handle.
How to soften acorn squash
To soften the acorn squash I use the microwave. First, use a pairing knife (or another sharp knife) to make several large slits through the skin of your squash. This helps the air release as your squash heats up (so your squash doesn’t explode when you microwave it).
Microwave on high until softened, about 4-5 minutes (if you have a large acorn squash, it may take more time).
Once it’s cool enough to handle, you simply slice off the bottom and the stem, slice in half and scoop out the flesh, discarding the skin and seeds.
Pre-cooking the squash in the microwave also cuts down on the cooking time–this soup only takes 20 minutes to cook.
I opt for aromatic fall spices in this soup; sweetness from cinnamon, with a hint of spice from the smoked paprika and cayenne pepper. Allspice and nutmeg round out the flavour.
I finish the soup off with a touch of cream, which makes it extra luxurious and velvety smooth. If you ever wonder why restaurant soups are so much better than the ones you make at home?
Cream, butter and salt are alwaus the answers.
Creamy Spiced Acorn Squash Soup
- 2 acorn squash
- 2 tbsp butter
- 1 onion, chopped
- ¾ tsp salt
- ½ tsp smoked paprika
- ¼ tsp allspice
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cayenne pepper, optional
- 5 cups water
- ¼ cup 35% cream
- Prepare squash. Use a pairing knife to make several large slits through the skin of your squash. This helps the air release as your squash heats up (so your squash doesn’t explode when you microwave it). Microwave on high until softened, about 4-5 minutes (a larger squash may take more time). Allow to cool, slice off the stem, cut the squash in half, scoop out flesh, discarding the seeds and rind.
- Heat butter over medium-low heat in a large pot. Add onion and cook until softened, about 5 minutes. Add spices and salt, cook for 30 seconds.
- Add squash and water. Turn up heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10-12 minutes. Puree with an immersion blender or in batches in a blender.
- Stir in cream and serve.
Keep yourself warm this season with a big bowl of a healthy spiced acorn squash soup.
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