Full of fall flavors, this vibrant roasted acorn squash soup with sage and sour cream studded with pomegranate will certainly liven up any dinner table. Sponsored by OXO.
Although San Diego is currently sunny with a high of 70ºF this time of year, I am freezing in my own house. You see, we have tile floors downstairs, and when I sit at my computer and type the day away, my fingers turn ice-cold.
That’s as close to soup season as we get here in Southern California!
Two of my kids believe that every day is a good soup day. I make a giant pot of my chicken noodle soup with lemon EVERY SINGLE WEEK for these two.
Today’s soup is something more festive for this time of year: roasted acorn squash soup.
Why this recipe is so great
You typically see butternut squash soup recipes, but I quite smitten with acorn squash. And why not? It’s delicious and packed with vitamin A, niacin, folate, thiamine and vitamin B-6 as well as vitamin C.
Both acorn and butternut squash have buttery textures and taste silky sweet when roasted. Instead of sautéing the squash, I roasted it to deepen the flavors. Roasted squash is perfection and its sweetness is really enhanced when roasted.
This is such a simple soup to make, but the flavor has such a great WOW factor! Its vibrant color really personifies fall and makes a terrific soup to enjoy for lunch or during the holiday meal.
Ingredients you need
- Acorn squash: This is the star of the show! Be sure to pick a squash that is not bruised. You could also use butternut squash or even pumpkin.
- Carrots: I also add roasted carrots for additional flavor into this soup. You can leave it out, if you want.
- Olive Oil: You can use olive oil or any other vegetable oil to sauté onions.
- Fresh Sage: You can use dried sage in the soup if you do not have fresh. But for the garnish, oooh, fresh sage is divine!
- Vegetable Stock
- Salt & Pepper
- Garnish: sour cream, fresh sage, pomegranate arils
Recipe step-by-step directions
1. Cut squash in half and scoop out seeds and discard. Cut into wedges, brush with olive oil and place on a baking sheet with carrots brushed with olive oil.
2. Season with salt and pepper and roast in a 385ºF oven until cooked through and browned, about 45-60 minutes.
3. Heat a medium-sized pot over medium heat and add olive oil. Add onions and sauté until softened, about 10 minutes. Stir in garlic and chopped sage.
4. When vegetables are cool enough to touch, scoop out the flesh and add it to the pot.
5. Add vegetable stock into the pot and mix in.
6. Using an immersion blender, purée the soup until smooth and creamy. Continue cooking until soup is hot and bubbly
7. Garnish with some sour cream, pomegranate arils and chopped sage.
Expert tips and recipe FAQS
This soup is creamy and delicious on its own. But I added some more flavors by adding garlic and fresh sage to my roasted acorn squash soup. And to garnish this soup? Here are some of my favorite ideas:
- To make a swirl of sour cream in your soup, whip it up in a small bowl thinning it with water to give it a consistency to heavy cream. Then spoon it in a swirl pattern over the soup.
- Add a spoonful of pomegranate arils.
- Sprinkle some chopped fresh sage or sauté a whole sage leaf in olive oil to crisp it up.
- Top with some toasted pepitas (pumpkin seeds).
- Toast some chunks of seasoned croutons and add that over your soup.
- Garnish with some chopped walnuts or pecans.
- For a bit of heat, sprinkle some red pepper flakes or some hot sauce.
Acorn and butternut squashes are both very popular to use in soups. You can also use pumpkin to make soup. You want to choose a squash with deep color and tremendous flavor.
If you roast the squash first, you can keep the skin on your squash. Once cool enough to touch, scoop out the flesh and add it to the pot and continue to make your soup.
- 1 acorn squash
- 4 tsp extra virgin olive oil
- 7 oz carrots
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ½ cup chopped onions
- 1 garlic clove, chopped
- 3 tsp chopped fresh sage
- 4 cup vegetable stock
- ¼ cup sour cream (optional)
- 1 TBS water
- ¼ cup pomegranate arils
- Preheat oven to 385ºF.
- Cut acorn squash in half and scoop out seeds.
- Cut into wedges and brush flesh with 2 tsp extra virgin olive oil.
- Place squash in one layer onto a baking sheet.
- Cut carrots into 2-inch pieces, brush with 1 tsp extra virgin olive oil and place on baking sheet with squash.
- Season squash and carrots with ½ tsp kosher salt and ⅛ tsp black pepper.
- Roast vegetables until cooked through, approximately 45-60 minutes.
- Allow vegetables to rest until cool enough to handle, about 15-20 minutes.
- Heat a medium-sized pot over high heat and add 1 tsp extra virgin olive oil.
- When oil is hot, sauté onions.
- When onions start to soften, reduce heat to medium and continue cooking for another 10 minutes.
- Stir in garlic and 2 tsp chopped sage.
- Using a spoon, scoop out flesh from acorn squash and add it and the carrots to the pot.
- Pour vegetable stock into the pot.
- Using an immersion blender, purée the soup until smooth and creamy.
- Continue cooking until soup is hot and bubbly.
- In a small bowl, whisk sour cream with 1 TBS water until smooth.
- Ladle soup into bowls and drizzle with sour cream.
- Garnish with additional fresh sage and pomegranate arils.
Serving Size:1 bowl
Amount Per Serving: Calories: 150Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 994mgCarbohydrates: 20gFiber: 5gSugar: 6gProtein: 2g
Disclosure: OXO sent me an immersion blender to use in a recipe. If I didn’t like it, I wouldn’t blog about it.
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