This roasted acorn squash soup is made with roasted carrots and acorn squash along with a carrot top pistou. This creamy Fall soup is so delicious. This soup makes a great soup for Fall, Thanksgiving, or whenever the mood strikes.
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 in our fridge in the Fall.
Carrots and acorn squash go so well together! 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.
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 or vegetable stock
- Garlic
- Heavy whipping cream
- Bay leaf
- Dried thyme
- Shallot
- Olive oil
- Salt and pepper
Pistou
- Carrot top greens
- Parmesan cheese
- Olive oil
- Garlic
Ingredients Note
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!
How to make roasted acorn squash and carrot 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.
- Blend: 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.
- Simmer: 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, add your heavy cream and simmer gently for about 10 minutes.
- Make the pistou: Just add the ingredients for this topping to a food processor and blend until smooth.
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.
- Do you need to roast squash for acorn squash soup? Yes. 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.
- Can I freeze the leftover soup? 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.
More soup recipes
- Sausage, Black Bean and Sweet Potato Soup
- Pasta Fagioli
- Vegetable Soup with Cabbage
- Coconut Curry Ramen Soup
- Sausage and Tortellini Soup
More like this
If you love this carrot and squash soup, you may also like these:
Roasted Acorn Squash Soup with Carrots
Equipment
- High powered blender for pureeing the soup
Ingredients
- 2 acorn squash cleaned, cut in half and seeds removed
- 8 medium fresh carrots cleaned and peeled and green tops reserved
- 32 ounces chicken stock good quality
- 2 cloves of garlic minced
- 1 cup heavy whipping cream
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 shallot diced
- 3 tablespoon good quality olive oil plus a little more for drizzling on vegetables
- 1 teaspoon salt and pepper plus more to taste
Carrot Top Pistou (carrot top pesto)
- ¼ cup grated Parmesan cheese
- ⅛ cup extra virgin olive oil
- 1 whole bunch of carrot top greens rinsed and coarse chopped
- 1 clove of garlic course chopped
Instructions
- Pre-heat your oven to 400 degrees
- Add your cut and cleaned carrots (not the green tops) and cut and halved acorn squash to a sheet pan and drizzle with olive oil and sprinkle with salt and pepper.8 medium fresh carrots, 2 acorn squash
- Roast your vegetables for about 20-25 minutes or until they start to brown a little and are soft all the way though
- Once cooked, remove from the oven and let cool for a minute before handling
- In the meantime, heat a large heavy bottom pot over medium heat and add ½ of your olive oil3 tablespoon good quality olive oil
- Now add your diced shallots and 1 clove of your minced garlic and cook for about 4-5 minutes1 shallot diced, 2 cloves of garlic minced
- Now add your chicken stock, thyme and bay leaf32 ounces chicken stock, ¼ teaspoon dried thyme, 1 bay leaf
- Now you are going to get the roasted vegetables ready to add to the pot by scooping the flesh of the acorn squash away from the skin. You may be able to just peel the skin of the squash right off.
- Once this is done, you can add your whole carrots and the flesh of the squash right into your soup.
- You can mash it down a bit with the back of your spoon. Don't worry about smoothness here since we will be pureeing it all in a blender.
- Now add your salt, pepper and your cream1 cup heavy whipping cream, 1 teaspoon salt and pepper
- Mix it well and let it come to a light simmer
- Once it has simmered for a few minutes, remove your bay leaf and discard.
- Bring your pot over to the blender (If you have an immersion blender, you can just puree your soup right in the pot and skip the blender steps)
- Add your soup to the blender making sure to only fill it ¾ of the way to the top as hot soup will expand in the blender
- Place the top on your blender tightly and cover with a towel. Puree your soup on high for 2 minutes or until smooth
- You may need to do this in batches to make sure you do not over fill your blender
- Once your soup is all blended and smooth, add it back to your pot. Taste for any seasoning (add salt and pepper to taste) then place over low heat with a lid on top.
Carrot top pistou (carrot top pesto)
- Take the green tops from your carrots and finely chop them
- Add this to a food processor along with the remaining ⅛ cup of olive oil, 1 clove of minced garlic and your Parmesan cheese and blitz until it is smooth.¼ cup grated Parmesan cheese, 1 whole bunch of carrot top greens, 1 clove of garlic, ⅛ cup extra virgin olive oil
- Add your pistou to a small bowl
Assemble
- Ladle your soup into bowls and top with a dollop of the pistou
- Enjoy!
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Melissa says
I am glad you enjoyed it!