Acorn Squash Soup
A creamy, flavorful acorn squash soup infused with warming spices, perfect for cozy meals and suitable for autumn gatherings or family dinners.
Ingredients
Instructions
- Melt margarine or butter in a heavy skillet over low heat.
- Add flour and stir constantly until the roux turns dark brown, but not burned.
- Add seasonings such as nutmeg, allspice, and cinnamon to the roux.
- Gradually add water, evaporated milk, and milk to the roux, stirring constantly to create a smooth soup base.
- Add chopped acorn and butternut squash to the soup and simmer until the squash is tender.
- Season with salt and pepper to taste, and serve hot.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of evaporated milk. You can also substitute the butter with olive oil for a dairy-free option. If you prefer a sweeter soup, add a bit of maple syrup or honey. Adjust the spices according to your taste, as some may prefer more nutmeg or allspice. This soup pairs beautifully with Perfect Custard for dessert.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of nutmeg or a dollop of sour cream for added richness. It pairs wonderfully with crusty bread or a simple side salad. For a heartier meal, consider serving alongside Ham-It-Up Snacks or a grilled cheese sandwich. This comforting dish is perfect for cozy gatherings or a chilly evening.
Storage & Reheating
Store any leftover acorn squash soup in an airtight container in the refrigerator for up to three days. To reheat, warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. You can also microwave it in a microwave-safe bowl, heating in short intervals until hot, adding a splash of milk for creaminess if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Acorn Squash Soup contains roughly 1026 calories, with 7g protein, 37g carbohydrates, and 96g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash in this recipe?
Yes, you can substitute other types of squash, like pumpkin or even zucchini, depending on what's available. Each will bring a unique flavor to the soup, so feel free to experiment with different varieties for a personal touch.
How do I make this soup vegan?
To make this soup vegan, replace the butter with a plant-based margarine or olive oil, and substitute the evaporated milk and regular milk with coconut milk or any other plant-based milk. This will keep the soup creamy and delicious while adhering to vegan dietary preferences.
Is this soup suitable for meal prep?
Absolutely! This acorn squash soup stores well and is an excellent choice for meal prep. Make a large batch and portion it into containers for quick lunches or dinners throughout the week. Just make sure to reheat it properly for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).