Creamy Roasted Acorn & Pumpkin Soup

Roasted Acorn Squash Soup

Creamy Roasted Acorn & Pumpkin Soup is like Fall in your mouth. Only it’s ten times better.




  1. Preheat oven to 400 degrees F.
  2. Cut Acorn Squash in half and remove seeds. Drizzle cut side with olive oil and salt and pepper. Place cut side down in baking dish and cover with tin foil. Roast for 30-40 minutes until tender.
  3. Meanwhile in a large pan 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.
  4. 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.
  5. Add 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.

Keywords: acorn squash, pumpkin, chicken broth, soup