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Best Creamy Acorn Squash Soup with Walnuts (Easy 30-Min Recipe)

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A velvety, comforting soup made with roasted acorn squash, finished with cream and topped with crunchy toasted walnuts. This easy 30-minute recipe is perfect for fall gatherings and weeknight dinners.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup walnuts, chopped
  • 4 sprigs fresh thyme

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Halve the acorn squash from stem to tip using a sharp chef’s knife. Scoop out seeds and stringy pulp.
  3. Place squash halves cut-side down on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and rub over skin. Roast for 20-25 minutes until tender when pierced with a fork.
  4. While squash roasts, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside.
  5. In a large soup pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1 minute more.
  6. Pour in vegetable broth and add fresh thyme sprigs. Bring to a gentle simmer, then reduce heat to low.
  7. Once squash is cool enough to handle, scoop flesh from skin and add to the pot.
  8. Increase heat to medium and bring to a gentle boil, then reduce heat to low and simmer for 5 minutes. Remove and discard thyme sprigs.
  9. Blend soup until smooth using an immersion blender, or let cool 10 minutes and blend in batches in a countertop blender (remove center cap and cover with a towel).
  10. Stir in heavy cream, apple cider vinegar, and maple syrup (if using). Add salt, black pepper, and cayenne pepper. Adjust seasonings to taste.
  11. Ladle into bowls and top with toasted walnuts and fresh thyme leaves. Drizzle with extra cream if desired.

Notes

Roast squash cut-side down for even cooking. Toast walnuts in a dry pan and watch closely to prevent burning. Do not skip the apple cider vinegar—it brightens the flavors. For a vegan version, replace heavy cream with full-fat coconut milk. Soup can be made ahead and tastes even better the next day. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: acorn squash soup, creamy squash soup, fall soup, easy soup recipe, 30-minute soup, walnut soup, vegetarian soup, gluten-free soup

Find it online: https://flurpchef.com/best-creamy-acorn-squash-soup-with-walnuts-easy-30-min-recipe/