Roasted Acorn Squash Soup

Roasted acorn squash soup is made with roasted carrots and acorn squash along with carrot top pistou. This creamy Fall soup is so delicious. The pistou for this roasted squash soup is a pesto that is made from carrot greens and it is so easy to make and adds such wonderful flavor. This soup makes a great soup for Fall, Thanksgiving, or whenever the mood strikes.

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Total Time: 40 minutes minutes

About this roasted acorn squash soup

For this roasted carrot and squash soup I like using acorn squash and carrots because they have a delicate flavor and are not too sweet. This is one of our favorite acorn squash recipes and such a great way to use this squash when it is in season.

Although I prefer acorn squash to all others, you can certainly substitute butternut squash if that is what you have on hand. Another thing I love about this soup is it uses carrots that we always have lots of them in our fridge in the Fall.

Carrots and acorn squash go so well together!

I love making this soup and lots of carrot cake to use up our supply of carrots. To me, this soup is a complete win in the Fall because it tastes so delicious and it makes use of veggies I have in the house.

Carrot top pistou that tops this soup

If you are not familiar with pistou, it is like a French pesto. It comes from the Provence region and is usually made with basil, garlic and olive oil and it's used to top soups.

This recipe forgoes the basil and uses the green tops of the carrots instead. It is essentially a carrot green pesto. It is amazing!

This roasted carrot and acorn squash soup goes so well as a main dish or as a side for Thanksgiving or larger gatherings. It is really easy to make and really big on flavor.

Ingredients needed

There are not too many ingredients needed. Half of the ingredients are split between the soup and the other half the carrot top pistou.

• Acorn squash
• Carrots (green tops reserved for the pistou)
• Chicken stock
• Garlic
• Heavy whipping cream
• Bay leaf
• Dried thyme
• Shallot
• Olive oil 
• Salt and pepper

Pistou

• Carrot top greens
• Parmesan cheese
• Olive oil
• Garlic

How to make this easy acorn squash soup

• Add all of your veggies to a large sheet pan.

You are going to roast the carrots and acorn squash in the oven. Add just a little bit of olive oil to them before roasting.

This will bring out a beautiful deep flavor in your squash and carrots and make the soup taste amazing. You will remove the skins from the acorn squash after it is done roasting.

• Mash down the Carrots and Acorn Squash:

Now add the fully roasted vegetables into a large pot.

In this step, you are going to mash down your vegetables. You don't have to mash too much since they will be going into the blender later.

• Add your stock:

Mix the stock into your mashed veggies.

You will add your chicken stock to your mashed-up veggies and mix it well. Once you do this you will start to bring it over to your blender to puree it into a soup.

This can be done in batches. You always want to make sure to only fill your blender halfway with hot liquids so it doesn't pop out of the container during blending.

• Add the pureed carrot and squash soup back into your large pot:

Once you add the pureed soup back into the pot on the stove, you add your heavy cream.

This is where it all starts to come together. After you are done pureeing your soup in the blender add it back to your pot and mix in the heavy cream. The soup will become thick and silky.

• Gently Warm:

Once the cream is well incorporated you begin warming the soup over low heat

Now that you have a creamy delicious soup, the last steps are making sure it is nice and warm all the way through and tasting for seasoning. This is a great time to add any salt or pepper that it may need (to taste).

You would be surprised how much cream takes away from the saltiness of soup.

That is it. It is very easy. To serve the squash and carrot soup, just ladle some soup into a bowl and top with a dollop of your pistou. The pistou is so good!

Tips

What can I serve with this acorn squash soup?

In our house, all soups are served with a good crusty bread and this one is no exception. I like making my crostini, homemade ciabatta, homemade yogurt biscuits, or Parmesan bread to serve alongside this soup for dipping.

If you want a lighter item to pair with this carrot and squash soup, try a simple spinach and mushroom salad, roasted radicchio salad, or chopped kale salad.

Do you need to roast squash for acorn squash soup?

Yes. This roasting the acorn squash and carrots is where all the flavor comes from with the vegetables. The roasting brings out the sweetness from the vegetables and helps soften them up for pureeing.

If I am serving this as a side dish, what meat goes well with this squash soup?

I always make this as a main dish but at larger gatherings, I will make this as a side. For the holidays I like to serve this squash soup as a first course to my Baked ham with glaze or alongside cast iron chicken when I entertain.

Can I freeze the leftover soup?

Yes. This soup freezes beautifully. Just let it cool completely and place it in a freezer-proof container or bag. Freeze for up to 2 months.

To thaw, place the frozen soup in the fridge overnight to gently defrost.

To reheat, place your soup into a large pot and heat on low until fully warmed through.

Highlights of this easy carrot and acorn squash soup:

• The carrots and squash are roasted until caramelized adding a great lightly sweet and nutty flavor
• There is little food waste since we are using carrot tops to make the pistou
• The garlic and Parmesan from the pistou complement the sweetness of the soup adding depth of flavor

This is so easy to make and such a delicious fall squash soup!

If you want more soup inspiration for the cooler weather you might like:

• Winter minestrone
• Indian garlic soup
• Pasta Fagioli
• Vegetable Soup with Cabbage
• Coconut Curry Ramen Soup
• Sausage and Tortellini Soup
• Italian Wedding Soup

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