Italian Acorn Squash Soup
Creamy Italian acorn squash soup combines roasted squash, potatoes, and Parmesan for a comforting, flavorful dish perfect for cozy gatherings or a hearty weeknight meal.
Ingredients
Instructions
- Split the acorn squash in half and scoop out the strings and seeds.
- Cut the squash into quarters and steam for 30 minutes or until very soft. Scoop out the pulp and set aside.
- In a skillet, melt the butter and add the oil.
- When hot, add the chopped onion and sauté until wilted.
- Add the cubed potato to the skillet and stir.
- Cook for 15 minutes.
- Place the potato mixture, chicken stock, and squash pulp in a large kettle.
- Bring to a boil, then stir in the thyme.
- Simmer the soup for 25 minutes.
- Let the soup cool slightly and puree in a blender.
- Return the pureed soup to the kettle, stir in the milk, and heat again.
- Serve hot, sprinkled with Parmesan cheese and minced parsley.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream instead of milk. You can also substitute the chicken stock with vegetable stock for a vegetarian version. If you prefer a bit of spice, add a pinch of red pepper flakes while sautéing the onion. Fresh herbs like basil or sage can also complement the flavors beautifully.
Serving Suggestions
Serve this rich Italian Acorn Squash Soup with a crusty bread or a side salad for a complete meal. It pairs beautifully with Italian Chicken With Rice for a hearty dinner. For an elegant touch, garnish with freshly grated Parmesan cheese and a sprinkle of minced parsley. A drizzle of olive oil can enhance the flavor as well.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. You can also use a microwave, but be sure to cover the bowl to prevent splatters. If the soup thickens, add a bit of water or stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Acorn Squash Soup contains roughly 735 calories, with 4g protein, 12g carbohydrates, and 77g fat. It is an excellent source of vitamin C (36% of the Daily Value) and iron (29% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 653mg per serving (28% 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 make this soup in advance?
Yes, this soup can be made a day or two ahead of time. It often tastes even better after the flavors meld together in the refrigerator. Just make sure to store it properly and reheat gently before serving.
Can I freeze the soup?
Absolutely! This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for acorn squash?
If acorn squash is unavailable, you can use butternut squash or pumpkin as a substitute. These varieties will provide a similar sweetness and texture, making them great alternatives in this soup recipe.
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).