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Holiday Soup: Roasted Acorn Squash Soup with Sage and Sour Cream

Full of fall flavors, this vibrant Roasted Acorn Squash Soup with Sage and Sour Cream will certainly liven up any dinner table. Sponsored by OXO.

Roasted Acorn Squash Soup with Sage and Sour Cream by FamilySpice.com

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. I wear my fuzzy boots to keep my toesies warm until about noon. Then I kick off the boots and sport my flip flops until the sun goes down and the house gets cold again. Such is the life while living the winter months in Southern California. But, that doesn’t mean it is not soup season.

Two of my kids believe that every day is a good soup day. I make a giant pot of chicken noodle soup EVERY SINGLE WEEK for these two to take thermos full of soup for lunch each day. I have done this for the past 5 years. Yeah, that’s a lot of soup! It could be a scorching 100-degree day and these two kids will still happily eat up their soup. So you can imagine that soup is a welcome meal in the cold months, too.

Acorn Squash by FamilySpice.com

Today’s soup is something more festive for this time of year: roasted acorn squash soup. 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. A terrific way to boost your immune system during the cold and flu season.

To make the flavors of this soup pop some more, I roasted (and did not sauté) the acorn squash along with some carrots – hello, beta carotene! After the veggies were browned from roasting, I added it to my pot of sautéed onions and poured in some vegetable broth.

Now this is my favorite part to making this easy soup.

I used my Illuminating Digital Immersion Blender from OXO to purée everything together in the pot. My engineering husband is very, very picky about our small appliances and kitchen tools. He analyzes and scrutinizes everything. Is it easy to use? Is it powerful? Does the design make sense?

Roasted Acorn Squash Soup with Sage and Sour Cream by FamilySpice.com

This light is pretty strong. My kitchen was dark when this photo was taken and my soup is illuminated solely by my immersion blender.

(Those of you with engineering husbands, raise your hands and shake your heads with me.)

Is it easy to use? Well, yes. It fits very comfortably in my hand.

Is it powerful? Oh yeah, with six speeds to choose from, you can easily whip up something delicate or hearty.

Does the design make sense? It’s OXO – of course it does! I love that this immersion blender has a built-in light so I can easily see what I’m mixing and whether or not it is smooth. Another nifty feature is that the shaft can removed from the handle whenever you have some serious cleaning to do. No fretting about getting any electrical components wet.

The vegetables puréed very smoothly without any troubles. Garnished with more fresh sage, sour cream and pomegranate, and you have one vibrant soup.

Roasted Acorn Squash Soup with Sage and Sour Cream by FamilySpice.com

Roasted Acorn Squash Soup with Sage and Sour Cream


Laura Bashar

By roasting the vegetables instead of sautéing them, your soup will be packed with flavor. Recipe by Laura Bashar of Family Spice


  • 1 acorn squash
  • 4 tsp extra virgin olive oil
  • 7 oz carrots
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper, ground
  • 1/2 cup onions, chopped
  • 1 garlic clove, chopped
  • 3 tsp fresh sage, chopped
  • 4 cup vegetable stock
  • 1/4 cup sour cream (optional)
  • 1 TBS water
  • 1/4 cup pomegranate arils


  1. Preheat oven to 385ºF.
  2. Cut in half and scoop out seeds from:
    • 1 acorn squash
  3. Cut into wedges and brush flesh with:
    • 2 tsp extra virgin olive oil
  4. Place squash in one layer onto a baking sheet.
  5. Cut into 2-inch pieces:
    • 7 oz carrots
  6. Brush carrot pieces with:
    • 1 tsp extra virgin olive oil
  7. Season squash and carrots with:
    • 1/2 tsp kosher salt
    • 1/8 tsp black pepper, ground
  8. Roast vegetables until cooked through, approximately 45-60 minutes.
  9. Allow vegetables to rest until cool enough to handle, about 15-20 minutes.
  10. Heat a medium-szied pot over high heat and add:
    • 1 tsp extra virgin olive oil
  11. When oil is hot, sauté:
    • 1/2 cup onions , chopped
  12. When onions start to soften, reduce heat to medium and continue cooking for another 10 minutes.
  13. Stir in:
    • 1 garlic clove , chopped
    • 2 tsp fresh sage , chopped
  14. Using a spoon, scoop out flesh from acorn squash and add it and the carrots to the pot.
  15. Pour in the pot:
    • 4 cup vegetable stock
  16. Using an immersion blender, purée the soup until smooth and creamy.
  17. Continue cooking until soup is hot and bubbly.
  18. In a small bowl, whisk until smooth:
    • 1/4 cup sour cream
    • 1 TBS water
  19. Ladle soup into bowls and drizzle with sour cream. Garnish with:
    • 1 tsp fresh sage , finely chopped
    • 1/4 cup pomegranate arils

Prep Time:

Yield: Serves 4

Cook Time:

Total Time:

And you can learn more about OXO’s Illuminating Digital Immersion Blender here.

Disclosure: OXO sent me an immersion blender to use in a recipe. If I didn’t like it, I wouldn’t blog about it.