Creamy Acorn Squash Soup – Perfect for Fall & When Squash is in Peak Season
Indulge in the velvety comfort of our creamy acorn squash soup, a delicious vegetarian dish that captures the essence of autumn. Acorn squash reaches its peak season from late September through November, making now the ideal time to enjoy this sweet, nutty vegetable at its freshest. Its popularity stems from its rich flavor, versatility, and health benefits—it’s low in fat, packed with fiber and vitamins, and lends itself beautifully to warming, hearty dishes.
This soup is lightly spiced with nutmeg and cinnamon, creating a cozy, aromatic flavor profile that pairs wonderfully with crusty bread, roasted vegetables, or a fresh salad. To elevate your presentation, garnish with toasted pumpkin seeds, a drizzle of olive oil, or a dollop of Greek yogurt.
Ingredients:
- 2 cups chicken broth
- 1/2 cup low-fat evaporated milk
- 1/2 medium acorn squash, cooked, peeled, and seeded
- 1 teaspoon maple syrup
- A pinch of nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
Directions:
Place all ingredients into your Vitamix 5200 Blender or similar high-speed blender in the order listed. Secure the lid, blend until smooth and hot, then serve immediately.
Perfect Pairings & Garnishes:
- Serve with crusty sourdough bread or toasted baguette slices.
- Add a sprinkle of toasted pumpkin seeds or chopped fresh herbs like parsley or thyme.
- Pair with a side salad, roasted root vegetables, or a light grain like quinoa for a complete fall-inspired meal.
Enjoy this comforting, nutrient-rich acorn squash soup as a cozy starter or a main course during the chilly season. It’s an easy, wholesome dish that brings the flavors of fall to your table!
