Cream of Roasted Acorn Squash And Tarragon Soup

This cream of roasted acorn Squash and tarragon soup is creamy, velvety, and easy to make. Enjoy it on a cozy fall evening with your friends and family.

Cream of Acorn Squash Soup

This cream of roasted acorn squash, apple, and tarragon soup is easy, vegan, paleo, clean-eating and the perfect soup for chilly weather. It is one of my all-time favorite acorn squash recipes. It is also one of my favorite combinations of flavors!

Fall is here, so it is time to make soups with all of those beautiful vegetables that are in abundance. I love fall cooking and going to farmers market that this time. The veggies and all the colors are amazing! I kept seeing acorn squash there, and they were teasing me with their simple and sweet acorn squash goodness. And since it is getting colder, soup is always on my mind. So I’ve decided to make a squash soup. is the perfect season to embrace the abundance of hearty vegetables that nature offers.

From sweet pumpkins to earthy root vegetables, fall brings a vibrant palette of comforting and nourishing flavors. Acorn squash, with its slightly sweet and nutty flavor, is a perfect addition to cozy up to on cooler evenings. When roasted, it develops a caramelized richness that pairs beautifully with fresh tarragon’s subtle, licorice-like taste. This cream of roasted acorn squash and tarragon soup is a delicious way to enjoy the bounty of fall while indulging in the warming essence of seasonal vegetables.

Roasting the acorn squash brings out its natural sweetness, while tarragon adds a lovely herbal complexity. A splash of creamy goodness balances the dish, making it the perfect bowl of comfort. This soup is simple yet elegant, ideal for a weeknight meal or a starter for a cozy fall dinner. Pair it with crusty bread, and you’ve got a wholesome, soul-warming dish that celebrates the season’s flavors.

Why to Make This Soup?

There are many great reasons to make this Cream of Roasted Acorn Squash and Tarragon Soup, especially as fall sets in:

1. Seasonal Ingredients: Fall vegetables like acorn squash are at their peak in flavor and freshness during this time of year. Incorporating seasonal produce makes this soup taste better and more nutrient-rich.
2. Nourishing and Comforting: Roasted acorn squash is packed with vitamins like A and C, and it brings a natural sweetness and depth of flavor that is comforting on chilly days. Paired with tarragon, the soup offers a balanced, nourishing meal that feels like a warm embrace.
3. Easy to Make: With simple ingredients and straightforward steps, this soup can be whipped up without much fuss. It’s perfect for busy weeknights when you want a satisfying dish without spending hours in the kitchen.
4. A Great Way to Use Fresh Herbs: Tarragon has a distinct flavor that pairs well with roasted squash, creating an intriguing herbal twist. It’s a fantastic way to use fresh herbs and elevate the dish beyond a basic squash soup.
5. Warm Up Your Fall Evenings: As temperatures drop, this soup offers a comforting warmth that’s perfect for fall evenings.

This is a delicious, filling, hearty, healthy, vegetarian/vegan soup that is easy to make and perfect for the Fall and Winter. I add tart granny smith apple to balance out the natural sweetness of the acorn squash. I added some tarragon because I like that bittersweet, pungent, licorice-like taste, which makes the soup more interesting.

It is all about the fresh herbs when I’m cooking! Herbs are true gifts from nature that can give your dishes a deep flavor and distinct aroma. Also, I chose to add some black pepper for a little kick, but that is entirely up to you.

Ingredients for Creamy Roasted Acorn Squash Soup

Acorn Squash: This beautiful, ribbed winter squash has a rich, nutty flavor and subtle sweetness. When roasted, acorn squash develops a caramelized depth that makes it perfect for creamy soups. Its soft, vibrant orange flesh is also loaded with vitamins A and C, making it as nutritious as it is delicious.

Leek: A member of the allium family, leeks have a delicate onion-like flavor but are much milder and sweeter. They add a soft, aromatic base to the soup, bringing a gentle, savory note that complements the sweetness of the squash.

Fennel: Known for its slight anise-like flavor, it adds complexity to the soup. Its subtle licorice undertones pair beautifully with the sweetness of the roasted squash and apples, offering a bright, fresh note.

Apples: Tart and slightly sweet green apples balance the earthiness of the vegetables with a touch of natural fruitiness. They bring a lovely contrast to the squash, enhancing its flavor while adding a hint of acidity.

Tarragon: This aromatic herb has a distinct licorice-like flavor with a slightly sweet and peppery note. Tarragon adds a refreshing herbal depth to the soup, perfectly complementing the roasted squash and vegetables without overpowering them.

Vegetable Stock: The backbone of the soup, vegetable stock adds a savory richness that ties all the ingredients together. A good stock enhances the flavors of the vegetables while keeping the soup light and balanced.

Garlic: With its pungent, slightly spicy flavor, garlic adds a warm, aromatic depth to the soup. When sautéed with leeks and fennel, garlic enhances the overall savory profile while balancing out the sweetness of the squash and apples.

How to Make The Soup

1. Roast the Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the acorn squash in half, remove the seeds, and drizzle the flesh with olive oil. Sprinkle with salt and pepper.
   • Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 35-45 minutes until the flesh is tender and caramelized.
2. Sauté the Vegetables:
   • While the squash is roasting, heat a little olive oil in a large pot over medium heat.
   • Add the chopped leek (white and light green parts), onion, fennel, celery, tarragon and apple. Sauté for about 8-10 minutes until they soften and become fragrant.
   • Add minced garlic and cook for another minute.
3. Scoop and Blend:
   • Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables.
   • Pour in the vegetable stock (enough to cover the vegetables), add spices and bring to a simmer.
   • Let everything cook together for about 30 minutes to melt the flavors.
   • Add coconut milk, and apple cider vinegar.
4. Blend Until Smooth:
   • Use an immersion or high-speed blender to blend the soup until it is creamy and smooth. Alternatively, transfer the mixture to a blender in batches and blend until silky.
5. Season and Add Tarragon:
   • Season with salt and pepper to taste, and let the soup simmer for another 5 minutes. If using cream or coconut milk, stir it in at this point to add extra creaminess.
6. Serve:
   • Ladle the soup into bowls and garnish with a drizzle of olive oil, a few fresh tarragon leaves, or even some toasted seeds or croutons for added texture.

How To Roast Acorn Squash

If you’ve never roasted acorn squash before, it can be a little intimidating. Fortunately, once you know how to cook acorn squash, it’s super simple.

Think of cooking an acorn squash like you would a pumpkin or butternut squash. I’m going to give you the instructions for how to roast an acorn squash like a pro:

● Preheat your oven to 400 degrees F

● Line a rimmed baking sheet with unbleached parchment paper
● Slice the acorn squash in half
● Remove and discard the acorn squash seeds and any membranes (again, think pumpkin)
● Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper
● Place squash, cut-side down, onto the baking sheet; roast for 45-50 minutes or until flesh is tender and easily pierced
● Remove from oven and allow to cool
● Once cool, remove flesh from skin by using a spoon and scooping it out

How to Cut Acorn Squash

The skin on most fall squashes is pretty tough, so you want to make sure that you’re using a sharp, large chef’s knife. Hold the squash with one hand and carefully cut the acorn squash in half through the stem. This may be difficult if you don’t put your weight into it, so make sure to really press down hard. You might want to steady the acorn squash on a kitchen towel to keep it from slipping. Once you’ve cut it into halves, remove and discard the acorn squash seeds and any membranes. Then, it’s ready to roast — no need to make any further cuts.

Storage

To store your Cream of Roasted Acorn Squash and Tarragon Soup, follow these steps:

1. Refrigeration: Let the soup cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or microwave, stirring occasionally to ensure an even consistency.
2. Freezing: This soup freezes well, making it perfect for meal prep. Once cooled, pour the soup into freezer-safe containers or ziplock bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop.

Tip: If the soup contains dairy, like cream, it might separate a little when frozen. To fix this, simply whisk the soup while reheating to restore its smooth texture. Alternatively, freeze the soup before adding any cream and stir it in after reheating.

This Cream of Roasted Acorn Squash and Tarragon Soup is the perfect way to embrace the cozy flavors of fall. With its rich, roasted squash, subtle hints of fennel and tarragon, and velvety texture, it’s a comforting dish that warms both body and soul. Whether you’re preparing it for a simple weeknight meal or to impress guests at a fall gathering, this soup brings the best of the season to your table.

The base of the soup is a mixture of leek, onion, garlic, and fennel, which will give that amazing deep flavor to the soup. Then I added tarragon to infuse plenty of classic fall soup flavor. You can serve it as an appetizer or as a main dish. It is the perfect soup for the Thanksgiving table as well.

So why not gather your favorite fall ingredients and try this delicious recipe? It’s a satisfying, nourishing dish that will quickly become a seasonal favorite in your kitchen. Happy cooking!

I hope you all love this Cream of Roasted Acorn Squash and Tarragon Soup.

It is:

Savory
Creamy
Vegetable-heavy
Full of flavor
Fiber-rich
Comforting
& Delicious

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