Acorn Squash Soup with Parmesan Croutons

This creamy acorn squash soup is a simple way to warm up on a cool day. Roasting the squash brings out its natural sweetness, while garlic, sage, and a splash of cream add rich flavor. Top each bowl with homemade Parmesan croutons for a crisp, cheesy bite. You can use regular bread or your favorite low carb bread to make them!

Why You'll Love This Recipe

This acorn squash soup turns a short list of simple ingredients into a warm, comforting meal. The roasted squash blends into a smooth, creamy soup, and the Parmesan croutons add a little crunch to each bowl. It's easy enough for a weeknight but also makes a nice first course for a holiday dinner.

• Roasting adds flavor. It brings out the squash's natural sweetness, which pairs well with garlic and sage.
• No flour needed. The squash gives the soup its thick, smooth texture without a flour-based sauce.
• Easy homemade croutons. Use regular bread or low carb bread for the crisp, cheesy topping.
• Great for making ahead. Make the soup in advance and store the croutons on their own so they stay crisp.

Ingredients You'll Need

Roasted acorn squash is the base of this creamy soup. A few simple seasonings add flavor, while toasty bread and parmesan make an easy, crunchy topping. See the recipe card below for amounts.

• Acorn squash: Choose squash that feel heavy for their size, with firm skin and no soft spots. You'll roast them until tender, then scoop out the flesh for the soup.
• Olive oil: Drizzle over the squash before roasting.
• Garlic: Roasts with the squash for added flavor. Fresh garlic or jarred minced garlic will work.
• Salt and pepper: Season the squash before roasting, then taste the finished soup and add more as needed.
• Cayenne pepper: Adds a little heat to balance the sweet squash. Use less or leave it out if you prefer.
• Chicken broth: Helps the squash blend into a smooth soup. Low sodium broth gives you more control over the salt.
• Ground dried sage: Adds a warm, savory flavor that goes well with squash.
• Heavy cream: Gives the soup a rich, creamy finish.
• Bread: Use regular bread or your favorite low carb bread, cut into cubes. Slightly stale bread works well for croutons.
• Shredded Parmesan cheese: Bakes with the bread to make a crisp, cheesy coating.

How to Cut Acorn Squash

Acorn squash has a hard skin, which can make it tricky to cut. A few minutes in the microwave helps soften it so it's easier to work with.

1. Soften the squash. Pierce the skin in several places with the tip of a sharp knife. Microwave on high for 3-5 minutes, until it's slightly easier to cut. Let it cool enough to handle.
2. Cut in half. Set the squash on a sturdy cutting board. Place a folded, damp towel underneath the board to keep it from sliding. Cut from beside the stem down to the bottom, working carefully around the squash. Avoid cutting through the hard stem.
3. Remove the seeds. Use a spoon to scoop out the seeds and stringy bits. The halves are now ready to season and roast.

The squash will be hot after microwaving, so use a kitchen towel to protect your hands. If it's still too hard to cut, microwave it for another minute instead of forcing the knife

How to Make Acorn Squash Soup

Step 1

Roast the squash. Preheat the oven to 400°F. Place the seeded squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with garlic, salt, and pepper. Roast until the flesh is very tender, about 30-45 minutes if softened in the microwave first.

Step 2

Combine and blend. Let the squash cool enough to handle, then scoop the flesh into a large pot. Add the chicken broth, cayenne, and sage. Blend with an immersion blender until smooth, then stir in the heavy cream.

Step 3

Make the croutons. Cut your bread into 1-inch cubes and lightly toss with olive oil. Spread the shredded Parmesan on a parchment-lined baking sheet and arrange the bread cubes over it in a single layer. Bake at 400°F for 10-15 minutes, until the bread is crisp and the cheese is golden. Check often toward the end to keep the cheese from burning.

Step 4

Bring it all together. Warm the soup over medium-low heat, stirring often, until heated through. Add more broth if you prefer a thinner soup, then taste and adjust the salt and pepper. Let the croutons cool slightly before lifting them from the pan with a thin spatula. Ladle the soup into bowls and top with the Parmesan croutons just before serving.

Tips for the Best Acorn Squash Soup

• Roast until very tender. A fork should slide into the squash with little effort. If the flesh is still firm, give it more time in the oven so it blends smoothly.
• Adjust the thickness. Squash can vary in size. If your soup is too thick, add a little more broth until it's the way you like it.
• Taste before adding more salt. Broth and Parmesan can both be salty. Taste the soup after adding the cream, then add salt and pepper as needed.
• Use care with a blender. If you use a countertop blender, check that it can handle hot liquids. Blend in small batches and vent the lid as directed by the maker so steam can escape.
• Watch the croutons closely. Bread and Parmesan can go from golden to burnt quickly. Start checking early, especially if your bread cubes are small.
• Add the croutons just before serving. Keep them separate from the soup until you're ready to eat so they stay

Substitutions and Variations

• Use vegetable broth. Swap the chicken broth for vegetable broth for a vegetarian soup.
• Swap the cream. Half-and-half makes a lighter soup, though it won't be quite as rich.
• Try another squash. Butternut squash works well in place of acorn squash. Roast until tender, and adjust the broth as needed for the thickness you like.
• Change the herbs. Use a little dried thyme in place of the sage for a different savory flavor.
• Adjust the heat. Leave out the cayenne for a mild soup, or add a small pinch more if you like extra heat.
• Choose your bread. Regular bread or low carb bread both work for the croutons. To make the recipe gluten-free, use gluten-free bread and check the labels on your broth and other ingredients.

What to Serve with Acorn Squash Soup

This creamy soup makes a nice light lunch or a starter before dinner. To make it a full meal, pair it with chicken, pork, or a sandwich.

• Roasted or air fryer chicken: A simple chicken main dish adds protein and goes well with the sweet squash and sage.
• Garlic butter pork medallions: The savory garlic butter pairs well with the creamy soup.
• Grilled cheese: Serve half a sandwich with each bowl for a cozy lunch. Use regular or low carb bread.
• A green salad: Toss mixed greens with a tangy vinaigrette for a fresh side to balance the rich soup.

How to Store and Reheat

Let the soup cool slightly, then transfer it to airtight containers and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 4 days. Keep the croutons in a separate airtight container in the refrigerator.

To freeze, leave a little space at the top of each freezer-safe container for the soup to expand. Freeze for up to 3 months and thaw overnight in the refrigerator. The cream may separate a little after thawing. Stir well or blend briefly to bring it back together.

Reheat the soup in a saucepan over medium-low heat, stirring often, until hot throughout. Avoid a hard boil, and add a splash of broth if it's too thick. You can also microwave individual portions, stirring every 30-60 seconds.

To crisp up the croutons, place them on a baking sheet in a 350°F oven for a few minutes. Add them to the soup just before serving.

Frequently Asked Questions

Recipe Card

Acorn Squash Soup with Parmesan Croutons

Author: Jennifer Banz

5 from 1 vote

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Prep 10 minutes mins

Cook 40 minutes mins

Total 50 minutes mins

This Acorn Squash Soup with Parmesan Croutons is smooth, creamy, and full of roasted squash flavor. Garlic, sage, and a splash of cream make it rich and comforting, while homemade cheesy croutons add crunch. Use regular or low carb bread for the topping.

Servings 6

Course Appetizer, dinner, lunch, Soup

Cuisine American

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 2 Acorn squash
• ▢ 3 tablespoons Olive oil
• ▢ 4 cloves Garlic, minced
• ▢ kosher salt and pepper
• ▢ ¼ teaspoon Cayenne pepper
• ▢ 4 Cups Chicken Broth
• ▢ ½ teaspoon Ground dried sage
• ▢ ½ cup Heavy cream

For the parmesan croutons

• ▢ 4 slices bread
• ▢ ½ cup Shredded parmesan
• ▢ 1 tablespoon olive oil

Method

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1. Piece each acorn squash with a knife and microwave on high for 10 minutes. Let cool.
2. Preheat oven to 400F. Cut each acorn squash in half and scrape out the seeds. Place on a baking sheet flesh side up and drizzle each half with olive oil, and season with garlic, salt, and pepper. Roast for 30 minutes.
3. Remove the squash from the oven and let cool. Scrape out the flesh into a dutch oven. Add the cayenne, sage, and chicken broth. Put on the stove over medium heat. Using an immersion blender, puree the soup, stir in heavy cream, and season with salt to taste.

Croutons

1. Cut bread into 1 inch cubes and toss with the oil. Spread ½ cup parmesan cheese on a baking sheet and lay the bread cubes on top. Bake in the oven at 400F until crisp.  Let cool slightly and remove with a thin spatula.
2. To serve, ladle soup into bowls and top with parmesan croutons.  Garnish with extra parmesan if desired.

Notes

• Bread options: Use 4 slices of regular or low carb bread. You can also make my 90 Second Bread, let it cool, and cut it into cubes for low carb croutons. One batch makes a smaller amount, so double or triple it if you want more topping.
• Croutons: Toss the bread cubes with 1 tablespoon of olive oil. This is in addition to the oil used to roast the squash. Watch closely while baking so the Parmesan doesn't burn.
• Soup thickness: Acorn squash varies in size. Add more broth, a little at a time, if the soup is too thick.
• Seasoning: Taste after adding the cream, then adjust the salt and pepper. The amount of salt needed will depend on your broth.
• Storage: Refrigerate the soup in an airtight container for up to 4 days or freeze for up to 3 months. Store croutons separately and add just before serving.
• Gluten-free option: Use gluten-free bread and check that your broth and seasonings are gluten-free. Low carb bread is not always gluten-free.
• Nutrition: The type of bread and amount of croutons will change the nutrition per serving.

Nutrition

Calories304Carbohydrates26gProtein8gFat20gSaturated Fat7gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.01gCholesterol31mgSodium813mgPotassium589mgFiber3gSugar2gVitamin A922IUVitamin C17mgCalcium193mgIron2mg

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