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Home » easy » Creamy Spiced Acorn Squash Soup

Creamy Spiced Acorn Squash Soup

Published: Oct 1, 2015 · Modified: Sep 24, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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30 minutes 6 Comments

This creamy acorn squash soup is perfect for fall and packed with aromatic spices like cinnamon, allspice and nutmeg. Ready in just 30 minutes.

With aromatic fall spices like nutmeg and cinnamon, this creamy and spiced acorn squash soup is light and perfect for cool fall days. | livinglou.com

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.

With aromatic fall spices like nutmeg and cinnamon, this creamy and spiced acorn squash soup is light and perfect for cool fall days. | livinglou.com

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.

With aromatic fall spices like nutmeg and cinnamon, this creamy and spiced acorn squash soup is light and perfect for cool fall days. | livinglou.com

Creamy Spiced Acorn Squash Soup

Author: Louisa Clements
4.50 from 6 votes
A perfectly creamy homemade acorn squash soup with cinnamon, nutmeg, allspice and smoked paprika. Cut down on the cooking time by pre-cooking the acorn squash in the microwave.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
servings icon
Servings: 4

Ingredients

  • 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

Instructions

  • 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.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, lunch, quick recipes, soup, vegetarian

Keep yourself warm this season with a big bowl of a healthy spiced acorn squash soup.

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Comments

  1. Danielle

    February 22, 2017 at 8:46 am

    I love acorn squash and the addition of nutmeg, cinnamon and cayenne pepper. I like to roast my squash, so I will likely do that instead of microwaving, but this looks like a wonderful soup. I do have to ask, I'm not sure what is meant by 35% cream?
    Reply
    • Lou

      February 28, 2017 at 6:38 pm

      Hi Danielle, thank you! 35% cream is also known as whipping cream or heavy cream. Let me know if you give it a try!
      Reply
  2. Marie

    October 02, 2015 at 12:47 pm

    Such a perfectly seasonal soup! I like my squash soups with lotsa spice in them, but this recipe brings it to another level! I'm especially intrigued by the combination of smoked paprika and the more usual allspice/cinnamon/nutmeg combination. I had planned to make a big batch of squash soup this weekend, so I will make sure to try your twist on it!
    Reply
    • Lou

      October 04, 2015 at 11:48 am

      Thank you Marie! I love the heat and smokiness that comes from smoked paprika (it's one of my favourite spices). Let me know how it goes :)
      Reply
  3. Tristan

    October 01, 2015 at 7:16 am

    What a lovely post! You write beautifully.
    Reply
    • Lou

      October 01, 2015 at 8:18 am

      Thank you, Tristan.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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