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.
Creamy Pumpkin and Acorn Squash Soup
- 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)
- 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.
Be sure to check back on the old post and read about life back in 2010! 😉