I look forward to trying this soup. But I urge you to use the seeds. They make a great topping for the soup, or for stuffed squash.
When I make anything with acorn squash, I never discard the seeds. I boil them* for about 15-20 minutes. This has two benefits: It boils away the stringy mess, and it makes them toast better.
After boiling, I pull off the stringy stuff, and lay the seeds out to dry on paper towels, then scrape them into a bowl, coat them with a small amount of olive oil, toss them in spices (I usually do salt, pepper, cinnamon, nutmeg, ginger powder, and a pinch of cayenne), spread them in a single layer on a small baking pan, and toast them at 350 until they become fragrant and start to brown. Keep an eye on them, or they’ll burn.
I sprinkle the toasted seeds on top of the soup as a garnish. It provides a delightful crunch and sweet spiciness to the soup.
*If you don’t boil them first, they tend to stay soggy, even when roasting. Boiling first ensures they’ll come out of the oven crisp.
I left the garlic in larger pieces and sautéed it with the other veggies (included celery) and then pulled out a few of the larger pieces before adding to the blender. This soup was delicious!!! Was skeptical of the garlic and honey but it was 100% delish.
So delicious! I swapped the acorn squash with butternut squash and wow! Yummy! I don’t know why it took me so long to try this recipe but I’m so glad I did!
It’s all good Hailey. This is why tasting is important. Soups are notorious for eating up salt (hence, “salt to taste”). With these recipes I tend not to follow measurements for that reason.
Instead, brush the olive oil onto the squash halves but then use your fingers to pinch and slowly release salt onto the halves, ignoring measurements. It’s hard to overdo it at this step.
Don’t “salt to taste” until everything is in the pot and you’re finalizing the taste of the dish because salt can concentrate as you cook down the volume of the soup and also various ingredients can be salt-heavy (the parmesan added at the end).
Savory cooking can be difficult because there’s a lot of “winging it”. The book that helped change my salt approach (and many others) was “Salt Fat Acid Heat” by Samin Nosrat, the salt chapter alone will transform your cooking.
This was my first time cooking with acorn squash and this soup made me love it! It’s such a warm and cozy recipe. I will definitely be making this again through the fall and winter months. I love getting a healthy dose of vegetables but still eating something slightly sweet. Great recipe! Thanks!!
Who knew I was prepping the too many acorn squash for your soup! I did take the skin off and used fresh sage but will use your suggestion next time. It’s a lovely soup.
Thank you! I’m glad I found your site!
It’s all good Hailey. This is why tasting is important. Soups are notorious for eating up salt (hence, “salt to taste”). With these recipes I tend not to follow salt measurements for that reason.
Instead, brush the olive oil onto the squash halves but then use your fingers to pinch and slowly release salt onto the halves, ignoring measurements. It’s hard to overdo it at this step.
Don’t “salt to taste” until everything is in the pot and you’re finalizing the taste of the dish because salt can concentrate as you cook down the volume of the soup and also various ingredients can be salt-heavy (the parmesan added at the end).
Savory cooking can be difficult because there’s a lot of “winging it”. The book that helped change my salt approach (and many others) was “Salt Fat Acid Heat” by Samin Nosrat, the salt chapter alone will transform your cooking.
Yum! A wonderful fall/winter soup. It is a little on the sweet side, so I added a few extra shakes of cayenne which helped even it out for our taste. Would definitely recommend!
I roasted the squash in the air fryer and pureed it in the blender with the skin on. Only took 15 minutes to cook in the Ninja air fryer. It was delicious!
Hi Lisa, in the blog post you’ll find useful information. If it’s not needed you can simple click the “jump to recipe” button at the top of the screen to get you to the recipe faster. If the tips and tricks are not your thing, you can even hit the print button in the recipe card. Hope this helps!
I thought the soup was great until I added the nutmeg. The sweet/spicy of the honey/ squash with undertones of thyme was simple and delicious. But after the nutmeg it tasted like hearty nutmeg soup. My personal preference I’m sure but I will halve or eliminate the nutmeg when I make it in the future.
What should the consistency be like? I’ve never had or made a squash soup before. I’d say it came out comparable to baby food, not sure if I should’ve added more stock or something to make it a little runnier? The taste is really good, just wondering if I did it right.
Hi! We like our soup super thick; it’s honestly completely personal preference! If you like it thinner, just keep splashing in broth. You can add more broth to leftovers too.
This came out absolutely perfect. I did use a butternut squash instead of one of the acorn squashes with no issue with the final result. I also put a heaping couple teaspoons of turmeric on the carrots and shallots, which imparted a very nice earthy flavor. Will make again!
I look forward to trying this soup. But I urge you to use the seeds. They make a great topping for the soup, or for stuffed squash.
When I make anything with acorn squash, I never discard the seeds. I boil them* for about 15-20 minutes. This has two benefits: It boils away the stringy mess, and it makes them toast better.
After boiling, I pull off the stringy stuff, and lay the seeds out to dry on paper towels, then scrape them into a bowl, coat them with a small amount of olive oil, toss them in spices (I usually do salt, pepper, cinnamon, nutmeg, ginger powder, and a pinch of cayenne), spread them in a single layer on a small baking pan, and toast them at 350 until they become fragrant and start to brown. Keep an eye on them, or they’ll burn.
I sprinkle the toasted seeds on top of the soup as a garnish. It provides a delightful crunch and sweet spiciness to the soup.
*If you don’t boil them first, they tend to stay soggy, even when roasting. Boiling first ensures they’ll come out of the oven crisp.
Thanks Gail! Hope you enjoy it!
I did! My husband did, too.
Great! Thanks Gail!
I left the garlic in larger pieces and sautéed it with the other veggies (included celery) and then pulled out a few of the larger pieces before adding to the blender. This soup was delicious!!! Was skeptical of the garlic and honey but it was 100% delish.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious! I swapped the acorn squash with butternut squash and wow! Yummy! I don’t know why it took me so long to try this recipe but I’m so glad I did!
Glad it worked well for you Paula! Thank you!
I accidentally added 1 teaspoon of salt to each half. I am 21 and pretty new to cooking. I will try again tomorrow 😂.
Hope it turns out for you Hailey!
It’s all good Hailey. This is why tasting is important. Soups are notorious for eating up salt (hence, “salt to taste”). With these recipes I tend not to follow measurements for that reason.
Instead, brush the olive oil onto the squash halves but then use your fingers to pinch and slowly release salt onto the halves, ignoring measurements. It’s hard to overdo it at this step.
Don’t “salt to taste” until everything is in the pot and you’re finalizing the taste of the dish because salt can concentrate as you cook down the volume of the soup and also various ingredients can be salt-heavy (the parmesan added at the end).
Savory cooking can be difficult because there’s a lot of “winging it”. The book that helped change my salt approach (and many others) was “Salt Fat Acid Heat” by Samin Nosrat, the salt chapter alone will transform your cooking.
Best of luck, hope your dish turned out well!
Thanks Jared!
make great again
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
This was my first time cooking with acorn squash and this soup made me love it! It’s such a warm and cozy recipe. I will definitely be making this again through the fall and winter months. I love getting a healthy dose of vegetables but still eating something slightly sweet. Great recipe! Thanks!!
Hi Cassandra! So glad you enjoyed the recipe! Thank you for this kind review!
Who knew I was prepping the too many acorn squash for your soup! I did take the skin off and used fresh sage but will use your suggestion next time. It’s a lovely soup.
Thank you! I’m glad I found your site!
Hi Christine! So glad you enjoyed the recipe! Thank you for this kind review!
That was just awesome. I forgot how much flavor a bay leaf gives you .I will make this soup again.
Also I will try your other acorn recipe.
Thanks
Hi Sheila! So glad you enjoyed the recipe! Thank you for this kind review!
It’s all good Hailey. This is why tasting is important. Soups are notorious for eating up salt (hence, “salt to taste”). With these recipes I tend not to follow salt measurements for that reason.
Instead, brush the olive oil onto the squash halves but then use your fingers to pinch and slowly release salt onto the halves, ignoring measurements. It’s hard to overdo it at this step.
Don’t “salt to taste” until everything is in the pot and you’re finalizing the taste of the dish because salt can concentrate as you cook down the volume of the soup and also various ingredients can be salt-heavy (the parmesan added at the end).
Savory cooking can be difficult because there’s a lot of “winging it”. The book that helped change my salt approach (and many others) was “Salt Fat Acid Heat” by Samin Nosrat, the salt chapter alone will transform your cooking.
Best of luck, hope your dish turned out well!
Hands down best soup! Easy to make and taste nutty and creamy.
Hi Tracey! So glad you enjoyed this recipe! Thank you for this kind review!
Yum! A wonderful fall/winter soup. It is a little on the sweet side, so I added a few extra shakes of cayenne which helped even it out for our taste. Would definitely recommend!
Thanks so much Jody!
I’ve been looking for a winter squash recipe for years. I’ve tried several over the past 5 yrs & this is The One! It is so good!
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
I roasted the squash in the air fryer and pureed it in the blender with the skin on. Only took 15 minutes to cook in the Ninja air fryer. It was delicious!
Thank you for the recipe. :-)
Hi Lâm Lý! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! Grew acorn squash for the first time and loved them in this recipe! Labor intensive for a small dish…but well worth it!
Laura, I am so pleased to hear it. Thanks for sharing!
Just lay out the recipe
Leave out the bullshit that makes it unreadable
Hi Lisa, in the blog post you’ll find useful information. If it’s not needed you can simple click the “jump to recipe” button at the top of the screen to get you to the recipe faster. If the tips and tricks are not your thing, you can even hit the print button in the recipe card. Hope this helps!
I thought the soup was great until I added the nutmeg. The sweet/spicy of the honey/ squash with undertones of thyme was simple and delicious. But after the nutmeg it tasted like hearty nutmeg soup. My personal preference I’m sure but I will halve or eliminate the nutmeg when I make it in the future.
Thanks for the feedback Dave!
What should the consistency be like? I’ve never had or made a squash soup before. I’d say it came out comparable to baby food, not sure if I should’ve added more stock or something to make it a little runnier? The taste is really good, just wondering if I did it right.
Hi! We like our soup super thick; it’s honestly completely personal preference! If you like it thinner, just keep splashing in broth. You can add more broth to leftovers too.
Never made a soup like this, so good
Yay! Happy to hear!
Easy and very delicious!! Thank you!!
So glad you enjoyed it, Heather!
This came out absolutely perfect. I did use a butternut squash instead of one of the acorn squashes with no issue with the final result. I also put a heaping couple teaspoons of turmeric on the carrots and shallots, which imparted a very nice earthy flavor. Will make again!
Great to hear, thank you John!
We absolutely loved it! What depth of flavor…delish! Will surely make again and again!
Great to hear, thank you Mari!