This Creamy Pumpkin and Acorn Squash Soup is thick and hearty, and perfect for warming up on a cool winter’s night.
I’ve been blogging for almost 6 years now, and there are some older recipes on my site that have not gotten the attention they deserve because they were either photographed poorly or just buried under the hundreds of recipes on my site and forgotten.
I have decided it was time to resurrect some of the old recipes, breathe a little life into them and retake their glamour shots. Take this delicious soup for instance. I remember making this for the first time 5 years ago when I lived in Kansas, in a 5th wheel trailer. I took the photos outside on a picnic table beside our trailer as the sun had just barely set.
We were traveling around the country with my husband for his work. I was raising 3 kids (pregnant with the 4th), homeschooling, and trying to get my little blog off the ground in less than 300 square feet of living space. I’ve come a long way since then, but this soup still reminds me of the good ‘ol days.
I start this soup by roasting an acorn squash in the oven for 40 minutes. After that, this recipe is smooth sailing, super quick and mega delicious.
There is nothing quite as comforting on a cold night than a warm bowl of soup. The weather here in Southern Utah has taken a nose-dive over night. We have dropped nearly 20 degrees over night and I’m about ready to crank up the fireplace and sit there for the rest of the day.
I made a big batch of this soup, so we can enjoy it again tonight.
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Creamy Pumpkin and Acorn Squash Soup
Ingredients
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 tsp salt
- 1 tsp ground sage
- 1/2 tsp thyme leaves, dried
- 4 cups chicken broth*
- 1 acorn squash
- 2 pumpkin puree, 15 oz cans
- 1 cup heavy cream*
- black pepper, freshly ground
- sour cream , for garnish
- pumpkin kernels, roasted (for garnish)
Instructions
- Preheat oven to 400 degrees F.
- Cut Acorn Squash in half and remove seeds. Drizzle cut side with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a foil lined baking sheet and roast for 30-40 minutes or until tender.
- Meanwhile in a large pot, heat remaining 2 tbsp of olive oil. Saute garlic and onions for 5 minutes or until fragrant and tender. Stir in salt, sage, and thyme. Add chicken broth, stir together and bring to a boil. Reduce heat, cover and simmer 10 minutes.
- Remove skin from squash and coarsely chop. Add squash and pumpkin to soup stir, cover and simmer on low for another 10 minutes. Use immersion blender to blend soup until creamy. Or blend in batches with a blender or food processor. Return to soup to pan. Add freshly ground black pepper to taste.
- Stir in 1 cup of heavy cream. *(to make a healthier soup you can add 1 cup broth in place of cream). Stir until evenly combined. Serve with a dollop of sour cream and roasted pumpkin kernels.
Notes
Nutrition
Be sure to check back on the old post and read about life back in 2010! 😉
Lemon and Herb Roasted Chicken
James Marcotte
I love this soup! It’s sooo good.
Shawn
So glad you’re enjoying it!
Christine Szalay-Kudra
On my soup site various pumpkin or squash soups are a core as it is one of the original niche sites that made up the combined site so it is near and dear to my heart. Nothing says fall like the big orange orb and as far as I’m concern it is a beautiful marriage with any of the winter squash – acorn, butternut or buttercup among the more well known. I always love looking at new recipes that incorporate the two together as there are so many ways to mix the two you could have a different one every day and never have two quite the same.
Thanks for sharing,
Christine
Melissa
Thank you for the recipe! Funny my soup looks so orange compared to yours and I followed it perfectly…funny to say this since pumpkins are orange and it shouldn’t be a surprise..just noticed the difference in my end result and yours. Still delish though! Thank you!
Shawn
It might just be the coloring on your computer? My soup was a pretty orange color too! 🙂
Ami
Every single year when I carve my pumpkin I wish I have prepared a soup recipe to make with the pumpkin. I hate wasting it but I also hate the idea of eating pumpkin, I really should try it though, I could be pleasantly surprised!
Ami x
Shawn
You would love this soup! 🙂
marta Rebolledo Harrington
Ami, just open them and leave them out in the woods, wildlife would eat them. Seeds included. And is good for them.
ritesh45
Really this is the best butternut squash recipe ever, but it is even better by adding a teaspoon of all spice at the same time the half and half is added. Will make this soup soon!
Shawn
Thanks! 🙂