If you are looking for a soul-warming dish that beautifully blends sweet, savory, and herbal notes, this Caramelized Acorn Squash Soup with Crispy Sage Recipe will instantly become a beloved staple in your kitchen. Roasting the acorn squash to caramelized perfection brings out its natural sweetness while adding layers of complexity to this hearty, velvety soup. Paired with the crispy sage topping, every spoonful offers a delightful contrast of textures and flavors that will charm your taste buds. This soup is not only comforting but also a stunning main course or side dish for any occasion, from a cozy weeknight dinner to a festive holiday spread.
Ingredients You’ll Need
Simple yet thoughtfully selected ingredients are the heart of this soup. Each one plays a special role in building the perfect harmony of flavor, texture, and color that makes this Caramelized Acorn Squash Soup with Crispy Sage Recipe so memorable.
- 3 whole acorn squash: The star ingredient; roasting them caramelizes their natural sugars for a rich, sweet base.
- Extra virgin olive oil (3 tbsp, divided): Adds a silky mouthfeel and a delicate fruitiness that complements the squash.
- Kosher salt (1 ½ tsp plus more to taste): Enhances and balances the natural sweetness of the squash and other veggies.
- Unsalted butter (2 tbsp): Brings creaminess and depth to the sautéed vegetables.
- 1 shallot, thinly sliced: Introduces a subtle onion flavor with a hint of sweetness when caramelized.
- 2 medium carrots, peeled and thinly sliced: Adds earthiness and natural sweetness.
- ¼ tsp ground black or white pepper: Provides a gentle kick without overpowering the soup.
- 6 garlic cloves, smashed and peeled: Infuses warmth and aroma.
- 2 tbsp honey: Amplifies the caramelized sweetness of the squash while adding complexity.
- 4 cups low sodium vegetable or chicken stock, plus more if needed: Creates a flavorful, light broth for the soup’s base.
- 10 sprigs fresh thyme: A fragrant herb that adds earthiness and freshness.
- 1 bay leaf: Introduces subtle depth and a hint of herbal bitterness.
- ½ tsp rubbed sage: Compliments the crispy sage topping and deepens the herbaceous tones.
- ¼ tsp ground nutmeg (freshly grated preferred): Adds warmth and spice for a cozy finish.
- ¼ cup finely grated Parmesan cheese: Brings umami richness and a nutty flavor; can be substituted to keep vegan.
- Canola oil (for crispy sage): Ideal for frying sage leaves to a perfect crisp.
- 12 fresh sage leaves: The star garnish that adds stunning color and a crispy, aromatic texture.
- Kosher or flaky sea salt (for crisped sage): Enhances the crispy leaves with a delicate crunch of seasoning.
How to Make Caramelized Acorn Squash Soup with Crispy Sage Recipe
Step 1: Roast the Acorn Squash
Begin by cutting the squash in half carefully, scooping out the seeds and stringy bits. Roasting the halves cut-side up in the oven at 400 degrees Fahrenheit with a light brush of olive oil and a sprinkle of salt allows the natural sugars to caramelize beautifully. When the edges wrinkle and the flesh is tender, you’ll notice a sweet, rich aroma filling your kitchen — this is the secret to the depth in the Caramelized Acorn Squash Soup with Crispy Sage Recipe.
Step 2: Sauté the Aromatics
While the squash cools, heat butter and olive oil in a large soup pot over medium heat. Add thinly sliced shallot and carrots along with a pinch more salt and pepper. Cook gently until the shallots start to caramelize, about 8 minutes. This slow sauté develops sweetness and creates a rich base that complements the roasted squash perfectly.
Step 3: Build the Soup Base
Deglaze the pan with half a cup of stock, scraping up any browned bits that carry tons of flavor. Stir in the roasted squash flesh, smashed garlic, and honey. Cook just a moment until the garlic releases its fragrant aroma, then add the remaining stock along with thyme and bay leaf. Bringing the soup to a gentle simmer concentrates the flavors further while blending the layers smoothly.
Step 4: Blend the Soup Until Silky
After simmering for about 15 minutes, remove the herb bundle and bay leaf. Use an immersion blender to puree the soup until luxuriously smooth—or transfer carefully to a blender in batches. Stir in rubbed sage, nutmeg, and Parmesan cheese, letting these final touches elevate the flavor with subtle earthiness and umami richness. Taste and adjust seasoning as needed for a perfectly balanced soup.
Step 5: Prepare the Crispy Sage Topping
This optional step transforms the soup from comforting to show-stopping. Heat a thin layer of canola oil in a small skillet until shimmering, then fry the fresh sage leaves for 30 to 45 seconds until crisp but not burnt. Drain on paper towels and immediately season with kosher or flaky sea salt. This crispy sage topping adds an incredible texture contrast and an aromatic pop that ties the whole dish together beautifully.
How to Serve Caramelized Acorn Squash Soup with Crispy Sage Recipe
Garnishes
Serve the soup steaming hot with a generous sprinkle of freshly grated Parmesan and the crispy sage leaves right on top. These garnishes add visual appeal and layers of flavor — the saltiness of the cheese balances the sweetness of the squash, while the crispy sage adds a satisfying crunch and a perfume of earthy spice that makes every spoonful a little celebration.
Side Dishes
This soup holds its own as a hearty main dish, but it pairs wonderfully with crusty artisan bread or warm, buttered dinner rolls to soak up every last drop. For a more substantial meal, serve alongside a fresh green salad dressed with lemon vinaigrette, which offers a bright contrast to the soup’s natural sweetness and richness.
Creative Ways to Present
For a festive touch, serve this Caramelized Acorn Squash Soup with Crispy Sage Recipe in individual mini pumpkins or hollowed-out acorn squash bowls to impress your guests. Drizzle a swirl of cream or coconut milk on top for added richness and an inviting swirl pattern. Garnishing with toasted pepitas or a few drops of chili oil can also add surprising flavor twists and texture contrasts that make this soup uniquely yours.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to airtight containers and refrigerate for up to four days. The flavors meld beautifully as the soup rests, so you might find it even more delicious the next day. Just remember to store the crispy sage separately to keep it from getting soggy.
Freezing
This soup freezes wonderfully, making it a great meal prep option. Once cooled, ladle it into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup slowly over medium-low heat on the stovetop to retain its creamy texture, stirring occasionally. If using a microwave, heat in short bursts and stir well to ensure even warmth without breaking the emulsion. Add a splash of broth or water if the soup feels too thick after reheating.
FAQs
Can I make the soup vegan?
Absolutely! Simply replace the butter with olive oil, swap honey for pure maple syrup, and substitute the Parmesan with nutritional yeast. Adding a tablespoon of fresh lemon juice brightens the flavors and keeps the soup just as delicious and creamy.
Is it necessary to use fresh thyme and sage?
Fresh herbs provide the best flavor and aroma, but dried thyme and rubbed sage can be used if fresh isn’t available. Just use about half the amount, as dried herbs are more concentrated.
Can I use a different type of squash?
You can experiment with other fall squashes like butternut or kabocha, though acorn squash offers a perfect balance of sweetness and texture. Keep in mind that cooking times may vary.
How do I get the crispy sage leaves without burning them?
Use a small amount of oil heated until just shimmering, and fry the leaves for under a minute on each side. Watch carefully and remove them as soon as they turn crisp and the bubbling settles, preventing burning and bitterness.
Can I make this soup gluten-free?
Yes! The recipe is naturally gluten-free as long as you use gluten-free stock and avoid any bread sides containing gluten. It’s a great option for gluten-sensitive diets.
Final Thoughts
This Caramelized Acorn Squash Soup with Crispy Sage Recipe is one of those treasured dishes that feels like a warm hug in a bowl. It’s simple enough to make any night but special enough to showcase for friends or family during the holidays. The incredible depth of flavor from caramelizing the squash, combined with fresh herbs and that addictive crispy sage, makes every bite memorable. I can’t wait for you to try it and find out why it’s become such a personal favorite of mine!
Print
Caramelized Acorn Squash Soup with Crispy Sage Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings (approximately 8 cups)
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Acorn Squash Soup features caramelized roasted acorn squash for a deeply flavorful and hearty vegetarian soup. Enhanced with a blend of aromatic herbs, garlic, and a touch of honey, it’s perfect as a healthy main dish or an elegant holiday side. The recipe includes an optional crispy sage topping for added texture and flavor.
Ingredients
For the Soup:
- 3 whole acorn squash
- 3 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt, plus additional to taste
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 medium carrots, peeled and thinly sliced
- ¼ teaspoon ground black or white pepper
- 6 garlic cloves, smashed and peeled
- 2 tablespoons honey
- 4 cups low sodium vegetable or chicken stock, plus additional as needed, divided
- 10 sprigs fresh thyme, tied into a bundle
- 1 bay leaf
- ½ teaspoon rubbed sage
- ¼ teaspoon ground nutmeg, freshly grated if possible
- ¼ cup finely grated Parmesan cheese, plus additional for serving (see notes to make vegan)
Crispy Sage Topping:
- Canola oil (for frying)
- 12 fresh sage leaves
- Kosher salt or flaky sea salt (for sprinkling)
Instructions
- Bake the Squash: Preheat oven to 400°F and place a rack in the center. Line a rimmed baking sheet with parchment paper for easy cleanup. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to base. Scoop out and discard the stringy core and seeds. Brush the cut sides of each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon kosher salt. Arrange the halves cut-sides up on the prepared sheet and bake for 40 to 50 minutes until the edges wrinkle and the flesh is fork-tender. Let cool, then scoop out and reserve the flesh.
- Sauté the Vegetables: In a large Dutch oven or heavy soup pot, heat butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced carrots, shallot, remaining ½ teaspoon salt, and ground pepper. Cook, stirring occasionally, until the shallot starts to caramelize and the vegetables soften, about 8 minutes.
- Deglaze and Combine Ingredients: Pour ½ cup of the stock into the pot to deglaze, stirring to loosen any browned bits stuck to the pan—they add flavor. Reduce heat to medium-low and add the reserved squash flesh, smashed garlic, and honey. Cook for about 30 seconds until the garlic is fragrant. Stir in the remaining stock.
- Add Herbs and Simmer: Add the thyme bundle and bay leaf to the pot. Increase heat to bring the soup to a gentle simmer. Let it simmer for 15 minutes, stirring occasionally and adjusting heat as needed.
- Blend the Soup: Remove the thyme and bay leaf. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
- Finish the Soup: Stir in the rubbed sage, ground nutmeg, and grated Parmesan cheese. Taste and adjust seasoning with additional salt as desired.
- Prepare Crispy Sage Topping (Optional): In a small skillet, heat about 1/8 inch of canola oil over medium-high heat until very hot. Add the fresh sage leaves and fry for 30 to 45 seconds, turning to crisp on both sides, being careful not to burn yourself. When bubbling subsides and the leaves are crisp, remove and drain on paper towels. Immediately sprinkle with kosher or flaky sea salt.
- Serve: Ladle soup into bowls and garnish with additional Parmesan and crispy sage leaves if desired. Serve hot.
Notes
- To store: Refrigerate soup in an airtight container for up to 4 days.
- To reheat: Warm leftovers gently on the stovetop over medium-low heat or in the microwave.
- To freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make vegan: Replace honey with pure maple syrup, butter with olive oil, Parmesan with nutritional yeast, and add 1 tablespoon freshly squeezed lemon juice for brightness.
