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Acorn Squash Soup with Parmesan and Herb Croutons

Acorn Squash Soup with Parmesan and Herb Croutons
danny graham
Cook Time:
30 mins
Prep Time:
5 mins

Chef notes

This recipe just tastes and feels like fall to me. It's so comforting, easy to make and impressive to serve to guests because the flavors are far bolder than the 30 minutes cook/prep time should allow.

Technique tips: Your crouton size is entirely up to you. You can make them more rustic by just tearing the bread, or dicing them small for a more refined look. If you don't have an immersion blender, you can use a regular blender to make the soup smooth. Just make sure the acorn squash and vegetable stock mixture is cool before you add it to the blender.

Swap options: This recipe can be made vegan by removing the Parmesan cheese on the croutons, using extra-virgin olive oil in place of butter and finding a vegan crème fraîche alternative.


  • 2 acorn squash, cut into chunks
  • 2 tablespoon extra virgin olive oil, plus more for drizzling
  • salt and freshly ground black pepper, to taste
  • 1 quart vegetable stock
  • 1/4 cup crème fraîche
  • 2 tablespoons salted butter
  • 1 baguette, cut into cubes or torn in small pieces
  • 2 sprigs thyme, plus more
  • freshly grated Parmesan



Preheat oven to 350 F.


Place the acorn squash chunks in a large Dutch oven or pot on the stove over medium-high heat. Add the olive oil and season with salt and pepper. Roast acorn squash in the pot until caramelized and broken down. After 10 minutes, add vegetable stock. Turn to low heat and simmer for 20 minutes. Add crème fraîche and butter. Use immersion blender to make smooth. Add salt and pepper to taste.


Toss pieces of baguette with a drizzle of olive oil, salt and thyme.


Scatter on a baking sheet and bake for 15 minutes. Sprinkle the cheese over the croutons and let cook for 8 more minutes. Once done, remove from the oven, sprinkle with more thyme and let cool.


Ladle hot soup into bowls and top with croutons.