30+ Delicious Acorn Squash Soup Recipes to Savor All Season Long

When the weather turns crisp and cool, there’s nothing better than a warm bowl of soup to comfort you.

And among the many seasonal ingredients available, acorn squash stands out as one of the most versatile and flavorful.

With its naturally sweet and earthy flavor, this winter squash makes the perfect base for creamy, hearty, and delicious soups.

Whether you prefer your soups smooth and velvety, chunky and rustic, or infused with aromatic spices, acorn squash can do it all.

In this blog, we’ve gathered 30+ acorn squash soup recipes that are sure to become your go-to dishes this fall and winter.

From classic comforting recipes to more adventurous flavors, these soups are packed with nutrients and perfect for chilly nights, cozy dinners, or even festive gatherings.

Let’s dive into the world of acorn squash soups and discover a recipe (or several) that will soon have a permanent place in your kitchen rotation!

30+ Delicious Acorn Squash Soup Recipes to Savor All Season Long

Acorn squash soup is more than just a meal; it’s a celebration of seasonal flavors, offering warmth, nourishment, and comfort with every spoonful.

The 30+ recipes we’ve shared highlight the incredible versatility of acorn squash, allowing you to explore a variety of flavors, textures, and spice profiles.

Whether you enjoy a silky smooth soup or one that’s heartier with chunks of squash and vegetables, there’s a perfect acorn squash soup for every palate.

As the weather gets cooler and the days grow shorter, there’s no better way to embrace the season than with a bowl of homemade acorn squash soup.

So, gather your ingredients, fire up your stove, and enjoy the cozy goodness that acorn squash brings to your table.

Maple-Roasted Acorn Squash Soup

This Maple-Roasted Acorn Squash Soup is a blend of sweet and savory flavors that bring warmth to any autumn meal. Roasting the acorn squash with maple syrup intensifies its sweetness, while the addition of creamy coconut milk creates a silky texture. This soup is perfect for chilly nights and will become a favorite among family and friends with its rich flavor and satisfying taste.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 3 cups vegetable broth
• 1 cup canned coconut milk
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved acorn squash on a baking sheet and drizzle with maple syrup and olive oil. Sprinkle with salt and pepper.
3. Roast for 40 minutes or until the squash is tender. Let it cool slightly, then scoop out the flesh.
4. In a large pot, melt the butter and sauté the onion and garlic until softened.
5. Add the cinnamon, nutmeg, and ginger, stirring until fragrant.
6. Add the roasted squash and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season to taste.
8. Serve hot, garnished with fresh thyme.

The Maple-Roasted Acorn Squash Soup is a cozy, nutrient-packed bowl of comfort. Its natural sweetness from maple syrup and depth from spices will make it a go-to recipe for those who love a hint of sweetness in their savory dishes. Pair it with crusty bread, and enjoy the warmth it brings to your table.

Spicy Ginger and Acorn Squash Soup

This Spicy Ginger and Acorn Squash Soup brings a touch of heat to your palate, balanced with the earthy sweetness of roasted squash. With fresh ginger, red chili flakes, and a hint of cumin, this soup has an aromatic, vibrant taste that makes it ideal for cool-weather meals. Perfect for those looking for a bit of spice, it is sure to warm up the coldest of days.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground cumin
• 1/2 tsp red chili flakes (adjust to taste)
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil, salt, and pepper. Roast for 35-40 minutes or until tender. Scoop out the flesh and set aside.
3. In a large pot, melt the butter and sauté the onion, garlic, and ginger until softened and fragrant.
4. Add the cumin and chili flakes, stirring for an additional minute.
5. Stir in the roasted squash and add the broth. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
6. Puree the soup until smooth. Add the cream if you prefer a creamier consistency, and season to taste.
7. Serve hot with a sprinkle of fresh cilantro for a burst of flavor.

Spicy Ginger and Acorn Squash Soup is an adventurous twist on a classic fall soup. With its hints of ginger and spice, it’s a dynamic dish that can warm you up from the inside out. The flavors are layered and complex, making this soup an exciting addition to any fall or winter menu.

Apple and Acorn Squash Harvest Soup

This Apple and Acorn Squash Harvest Soup is a delightful combination of autumn’s best flavors. Sweet apples paired with roasted acorn squash create a mildly sweet and velvety soup that is both nourishing and comforting. With a dash of sage and thyme, this recipe brings out a harmonious blend of earthy and sweet tones, making it a lovely starter for fall dinners or holiday gatherings.

Ingredients:

• 1 large acorn squash, halved and seeded
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 1 large apple, peeled and chopped
• 2 cloves garlic, minced
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 3 cups vegetable or chicken broth
• 1/2 cup half-and-half or cream
• Pumpkin seeds, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes or until tender. Scoop out the flesh.
3. In a large pot, melt the butter and sauté the onion, apple, and garlic until softened.
4. Add the roasted squash, sage, and thyme. Stir until everything is well-combined.
5. Pour in the broth and bring the soup to a boil. Lower the heat and let it simmer for 15 minutes.
6. Use an immersion blender to blend the soup until smooth. Stir in the half-and-half or cream, and adjust seasoning to taste.
7. Serve hot, garnished with pumpkin seeds for a satisfying crunch.

Apple and Acorn Squash Harvest Soup is a blend of comfort and elegance. With its delicate balance of sweetness from the apple and earthiness from the squash, it captures the spirit of autumn in every spoonful. This soup is versatile enough for a casual weeknight dinner or as a refined starter for holiday feasts.

Curry-Spiced Acorn Squash Soup

This Curry-Spiced Acorn Squash Soup brings a bold and aromatic flavor to your table with the richness of coconut milk and the warming spices of curry powder and turmeric. It’s a creamy, slightly spicy soup that’s ideal for those looking to enjoy the heartiness of squash with a bit of global flair. Perfect as a main course or appetizer, this recipe offers a delightful twist on traditional squash soup.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter or coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 3 cups vegetable or chicken broth
• 1 cup canned coconut milk
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil, season with salt and pepper, and roast for 35-40 minutes until tender. Scoop out the flesh and set aside.
3. In a large pot, melt the butter and sauté the onion and garlic until softened.
4. Add the curry powder and turmeric, stirring until fragrant, about 1 minute.
5. Add the roasted squash and broth, then bring to a boil. Reduce the heat and simmer for 10 minutes.
6. Use an immersion blender to blend until smooth. Stir in the coconut milk and season to taste.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Curry-Spiced Acorn Squash Soup is a flavorful fusion of warmth and richness, with its exotic spices and creamy coconut milk base. This soup is both filling and comforting, making it a wonderful option for those looking to explore global flavors while staying cozy in the fall season.

Roasted Garlic and Acorn Squash Soup

The Roasted Garlic and Acorn Squash Soup is a rich, savory blend that combines the mellow sweetness of acorn squash with the depth of roasted garlic. This hearty soup is creamy and full-bodied, offering a sophisticated yet rustic flavor that’s perfect for any gathering or as a comforting weeknight dinner. Paired with fresh herbs, it’s a deliciously aromatic bowl of warmth.

Ingredients:

• 1 large acorn squash, halved and seeded
• 1 whole garlic bulb, top trimmed
• 3 tbsp olive oil, divided
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• Fresh sage or thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with 1 tbsp olive oil, season with salt and pepper, and place on a baking sheet.
3. Drizzle the garlic bulb with 1 tbsp olive oil, wrap it in foil, and place it on the baking sheet with the squash. Roast for 40 minutes until both are tender.
4. In a large pot, melt the butter and sauté the onion until softened.
5. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted squash.
6. Add the broth, then bring to a boil. Reduce the heat and simmer for 10 minutes.
7. Puree the soup until smooth, stir in the cream, and season to taste.
8. Serve hot, garnished with fresh sage or thyme.

Roasted Garlic and Acorn Squash Soup is a savory delight that brings out the natural sweetness of squash and the deep, aromatic notes of roasted garlic. This soup is a luxurious and comforting choice for any occasion, embodying the flavors of fall with every spoonful.

Smoky Bacon and Acorn Squash Soup

The Smoky Bacon and Acorn Squash Soup is an indulgent and hearty option that combines the rich flavor of roasted squash with the irresistible smokiness of crispy bacon. The soup is creamy and flavorful, with a subtle smokiness that complements the squash beautifully. This recipe is perfect for those looking for a satisfying, savory meal that’s ideal for the colder months.

Ingredients:

• 1 large acorn squash, halved and seeded
• 4 slices bacon, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup half-and-half or heavy cream
• Fresh chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the flesh and set aside.
3. In a large pot, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Sauté the onion and garlic in the bacon fat until softened.
5. Add the roasted squash and chicken broth, then bring to a boil. Reduce the heat and let simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Stir in the half-and-half or cream and season to taste.
7. Serve hot, garnished with crispy bacon and fresh chives.

The Smoky Bacon and Acorn Squash Soup is a rich and savory treat that’s sure to satisfy. The smoky bacon adds a layer of depth to the naturally sweet acorn squash, creating a soup that’s both hearty and flavorful. This recipe is perfect for a comforting meal after a long day or to impress guests at a dinner gathering.

Acorn Squash and Carrot Ginger Soup

Acorn Squash and Carrot Ginger Soup combines the natural sweetness of acorn squash and carrots with the zesty freshness of ginger. This soup has a bright, uplifting flavor that balances well with the creamy texture, making it a delightful dish to enjoy any time you need a little warmth and nourishment. The carrots and ginger provide an extra layer of flavor and a burst of color, making this soup both delicious and visually appealing.

Ingredients:

• 1 large acorn squash, halved and seeded
• 3 medium carrots, peeled and chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 1 tbsp fresh ginger, grated
• 3 cups vegetable or chicken broth
• 1/2 cup coconut milk or heavy cream
• Fresh parsley or chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the flesh and set aside.
3. In a large pot, melt the butter and sauté the onion, carrots, and ginger until softened, about 5 minutes.
4. Add the roasted squash and broth, then bring to a boil. Reduce heat and simmer for 15 minutes until the carrots are soft.
5. Puree the soup until smooth. Stir in the coconut milk or cream, and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or chives.

The Acorn Squash and Carrot Ginger Soup is a nutritious, vibrant dish that’s packed with flavor and perfect for cold days. The ginger adds a warming spice, while the carrots enhance the sweetness of the squash, creating a satisfying and balanced soup that’s both wholesome and tasty.

Acorn Squash and Apple Cider Soup

Acorn Squash and Apple Cider Soup is a unique, slightly sweet recipe that highlights the flavors of autumn. The tartness of apple cider complements the creamy acorn squash, creating a soup with layers of flavor. It’s a refreshing yet hearty option, and the addition of sage adds a nice herbal note, perfect for fall gatherings or cozy dinners.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 1 large apple, peeled and chopped
• 1/2 tsp dried sage
• 1 cup apple cider
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil and season with salt and pepper. Roast for 35-40 minutes until tender, then scoop out the flesh.
3. In a large pot, sauté the onion, apple, and sage until softened, about 5 minutes.
4. Add the roasted squash, apple cider, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Puree the soup until smooth, stir in the cream, and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme.

Acorn Squash and Apple Cider Soup is a delightful way to celebrate the flavors of autumn. The apple cider adds a subtle sweetness that enhances the acorn squash, while the sage and thyme bring an earthy balance. This soup is a fantastic addition to any fall menu, and it’s sure to impress with its comforting and unique flavor profile.

Acorn Squash and White Bean Soup

Acorn Squash and White Bean Soup is a protein-packed, hearty dish that combines the smooth texture of acorn squash with the richness of white beans. This soup is both filling and nutritious, perfect for a comforting meal on a cold day. The addition of rosemary adds an aromatic touch, creating a rustic, Italian-inspired flavor that will satisfy even the hungriest appetites.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh rosemary sprigs, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender, then scoop out the flesh.
3. In a large pot, melt the butter and sauté the onion, garlic, and rosemary until fragrant, about 5 minutes.
4. Add the roasted squash, white beans, and broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Puree the soup until smooth. Stir in the cream if desired, and adjust seasoning to taste.
6. Serve hot, garnished with a fresh rosemary sprig.

Acorn Squash and White Bean Soup is a robust, filling option that combines the earthy flavors of acorn squash with the creaminess of white beans. This soup is rich and comforting, making it an ideal meal for chilly evenings or as a satisfying lunch. The rosemary adds a rustic note, making each spoonful a flavorful experience.

Spiced Acorn Squash and Sweet Potato Soup

Spiced Acorn Squash and Sweet Potato Soup is a comforting and aromatic soup with a blend of warming spices like cinnamon and nutmeg. This recipe combines the creamy texture of acorn squash with the natural sweetness of sweet potatoes, creating a soul-warming, velvety soup. The added spices make it an ideal choice for fall and winter, adding depth and richness to every spoonful.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 cups vegetable or chicken broth
• 1/2 cup coconut milk or heavy cream
• Chopped pecans or pumpkin seeds, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves and sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the squash flesh.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the cinnamon, nutmeg, and cayenne pepper, stirring for about 1 minute.
5. Add the roasted squash, sweet potatoes, and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Puree the soup until smooth. Stir in the coconut milk or cream, and adjust seasoning as needed.
7. Serve hot, garnished with chopped pecans or pumpkin seeds.

Spiced Acorn Squash and Sweet Potato Soup is a rich and aromatic blend of fall flavors, perfect for warming up on chilly days. The spices bring a comforting warmth to the dish, while the sweet potatoes enhance the natural sweetness of the acorn squash. This soup is a seasonal favorite that’s both hearty and satisfying.

Acorn Squash and Red Lentil Soup

Acorn Squash and Red Lentil Soup is a protein-packed, hearty option with a creamy texture and earthy flavor. The red lentils add body and nutrition, while the acorn squash provides natural sweetness and a velvety consistency. This soup is an ideal choice for a nourishing meal and has a hint of spice for added warmth. It’s a satisfying choice for those looking for a filling yet healthy soup.

Ingredients:

• 1 large acorn squash, halved and seeded
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 cup red lentils, rinsed
• 4 cups vegetable or chicken broth
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil, season with salt and pepper, and roast for 35-40 minutes until tender. Scoop out the flesh.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the cumin, coriander, and turmeric, stirring until fragrant, about 1 minute.
5. Add the roasted squash, red lentils, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
6. Puree the soup until smooth and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro and a squeeze of lemon.

Acorn Squash and Red Lentil Soup is a nourishing and flavorful option that’s both hearty and healthy. The red lentils give the soup a protein boost, making it an ideal main course, while the warm spices and lemon add depth and brightness. This soup is a filling, nutrient-dense dish that’s perfect for chilly nights.

Acorn Squash and Pear Soup

Acorn Squash and Pear Soup is a delightful and slightly sweet soup that highlights the gentle sweetness of ripe pears and roasted squash. The pears add a subtle fruitiness that complements the earthy flavor of acorn squash, creating a delicate and unique soup. Finished with a touch of cream and a garnish of fresh thyme, this soup is elegant enough for a dinner party yet simple enough for a cozy dinner at home.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 ripe pears, peeled, cored, and chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 1/2 tsp ground ginger
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the flesh.
3. In a large pot, sauté the onion until softened, then add the ginger and cook for another minute.
4. Add the roasted squash, pears, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the pears are tender.
5. Puree the soup until smooth. Stir in the cream and adjust seasoning as needed.
6. Serve hot, garnished with fresh thyme.

Acorn Squash and Pear Soup is a unique and subtly sweet option that brings together the flavors of fall in a refined way. The pears add a delicate fruitiness, while the cream and thyme create a rich, comforting finish. This soup is an ideal starter for a special occasion or a comforting meal on a cool evening.

Acorn Squash and Roasted Bell Pepper Soup

Acorn Squash and Roasted Bell Pepper Soup is a flavorful and vibrant soup that combines the smoky sweetness of roasted red bell peppers with the creamy texture of acorn squash. This soup has a hint of spice from smoked paprika, making it perfect for chilly days. The bright color and rich taste make it a beautiful and warming addition to your fall menu.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 large red bell peppers
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 3 cups vegetable or chicken broth
• 1/4 cup heavy cream or coconut milk (optional)
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the flesh.
3. Roast the red bell peppers alongside the squash, turning occasionally until the skin is charred. Let them cool, then peel and remove seeds.
4. In a large pot, sauté the onion and garlic until softened, about 5 minutes.
5. Add the smoked paprika, roasted squash, bell peppers, and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Puree the soup until smooth. Stir in the cream if desired, and adjust seasoning as needed.
7. Serve hot, garnished with fresh basil.

Acorn Squash and Roasted Bell Pepper Soup offers a beautiful combination of smoky and sweet flavors that will warm you up from the inside out. The roasted red peppers give the soup a deep flavor and bright color, making it as visually appealing as it is delicious. This dish is ideal for those looking for a comforting, bold-flavored soup that brings seasonal produce to the forefront.

Acorn Squash, Leek, and Potato Soup

Acorn Squash, Leek, and Potato Soup is a hearty, creamy soup that brings together the mild, earthy flavor of leeks with the creamy textures of acorn squash and potatoes. This soup has a smooth consistency and a delicate flavor that’s comforting and filling, ideal for chilly evenings or as a starter for a larger meal. The leeks provide a subtle onion flavor that pairs beautifully with the richness of the squash and potatoes.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 medium potatoes, peeled and cubed
• 1 large leek, cleaned and sliced
• 2 cloves garlic, minced
• 1 tbsp butter
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or milk
• Chopped chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until tender. Scoop out the flesh.
3. In a large pot, melt the butter and sauté the leek and garlic until softened, about 5 minutes.
4. Add the potatoes, roasted squash, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
5. Puree the soup until smooth. Stir in the cream, and adjust seasoning as needed.
6. Serve hot, garnished with chopped chives.

Acorn Squash, Leek, and Potato Soup is a creamy, filling soup that’s perfect for a cozy dinner. The combination of leeks, potatoes, and squash creates a balanced and mild flavor profile that’s wonderfully comforting. This is an ideal soup for anyone who loves a rich, smooth texture and subtle, earthy flavors.

Acorn Squash and White Wine Soup with Thyme

Acorn Squash and White Wine Soup with Thyme is an elegant, aromatic soup that combines the sweet, earthy flavor of acorn squash with the subtle acidity of white wine. The thyme adds a fragrant, herbal note, giving this soup a gourmet feel. Perfect for dinner parties or a special night in, this soup pairs beautifully with crusty bread and a light salad.

Ingredients:

• 1 large acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 3 cups vegetable or chicken broth
• 1/2 tsp fresh thyme leaves (plus extra for garnish)
• 1/2 cup heavy cream or half-and-half
• Croutons or fresh thyme sprigs, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the squash halves with olive oil, season with salt and pepper, and roast for 35-40 minutes until tender. Scoop out the flesh.
3. In a large pot, sauté the onion and garlic until softened.
4. Add the white wine, scraping up any bits on the bottom of the pot. Let it simmer for 2-3 minutes.
5. Add the roasted squash, broth, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Puree the soup until smooth, then stir in the cream. Adjust seasoning as needed.
7. Serve hot, garnished with croutons or a fresh thyme sprig.

Acorn Squash and White Wine Soup with Thyme is a sophisticated, flavorful dish with a delightful balance of earthy and herbaceous flavors. The white wine adds a layer of depth, and the thyme brings a fragrant, gourmet touch. Perfect for a cozy dinner or special occasion, this soup offers an elevated experience for anyone who loves refined flavors.

Note: More recipes are coming soon!