This incredibly comforting seasonal acorn squash soup recipe is a warming addition to those blustery evenings. With a few simple ingredients, it comes together easily and makes the ultimate comfort food!
Peel and chop the acorn squash into small cubes. Remove the ends and slice carrots evenly and try to keep in similar sizes of the acorn squash cubes. This will help aid in cooking consistently.
In a large soup pot or dutch oven, add the olive oil, squash and carrots. Heat over medium heat and sauté for about 10 minutes to soften the squash and carrots a bit. Stir occasionally.
Add the chicken broth and sea salt, allow to simmer on low until reduced by half, about 40 minutes.
Once the vegetables are cooked through, remove from heat and allow to rest for about 15 minutes. Very carefully, add a little bit at a time to a blender. Blend until smooth. Add the heavy cream and butter a little at a time and continue to blend until smooth and incorporated.
Season with sea salt and fresh cracked black pepper to taste.
Notes
When blending the soup mixture, I recommend using a blender instead of an immersion or stick blender. This gives it a better consistency. Be careful when blending the hot liquids. Use a kitchen towel or oven mitts and hold the lid in place when blending to prevent splattering the hot soup.