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Creamy Roasted Acorn Squash Bisque

creamy roasted acorn squash bisque - featured image
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A silky, velvety fall soup made by roasting acorn squash to concentrate its natural sweetness, then blending it with sautéed aromatics, warm spices, and heavy cream for a comforting, restaurant-quality bisque.

Ingredients

Scale
  • 1 large acorn squash, halved and seeded
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of nutmeg
  • Salt and black pepper to taste
  • Olive oil (for roasting squash)
  • Optional garnish: toasted pumpkin seeds, olive oil, or fresh chives

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, rub cut sides with olive oil, and sprinkle with salt. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly.
  2. While squash roasts, melt butter in a heavy-bottomed pot over medium heat. Add diced onion and cook until translucent (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Scoop the soft flesh from the roasted squash skins into the pot with the onions. Pour in the broth and add cinnamon, ginger, and nutmeg. Stir and bring to a gentle simmer. Cook for 10-15 minutes to meld flavors.
  4. Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a standard blender, being careful with hot steam.
  5. Stir in the heavy cream. Taste and season with salt and pepper as needed. If too thick, add more broth; if too thin, simmer briefly to reduce.
  6. Ladle into bowls and garnish with toasted pumpkin seeds or a drizzle of olive oil. Serve immediately.

Notes

Roast squash cut-side down to steam the flesh and enhance sweetness. Do not boil the soup after adding cream to prevent curdling. For a vegan version, substitute butter and cream with olive oil and full-fat coconut milk. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: acorn squash bisque, fall soup recipe, roasted squash soup, creamy soup, easy fall dinner, gluten-free soup, comfort food

Find it online: https://lunafeast.com/creamy-roasted-acorn-squash-bisque-best-easy-fall-soup-recipe/