Acorn Squash Soup is the perfect creamy soup for cold nights this time of year! Loaded with fresh vegetables that have been roasted to perfection, it just adds more goodness to delicious soup recipe.
This soup has fantastic savory and nutty flavors, with just a touch of sweetness, all blended together with the roasted acorn squash.
So get out your Dutch oven and few fresh herbs to make the best acorn soup recipe that will have your taste buds soaring (and help warm you up on chilly nights ahead!).
You could even add this recipe to your Thanksgiving dinner, or serve with any leftovers for a hearty dinner recipe.
Recipe Ingredients:
For the roasted acorn squash
- Winter squash: use a fresh acorn squash that has been halved and seeded
- Oil: use either olive oil or avocado oil
- Seasoning: be sure to have salt, black pepper, garlic powder, and powdered sage
For the soup
- Oil: use your favorite olive oil
- Vegetables: use diced yellow onion and sliced carrots
- Seasoning: you will need to have salt, ground black pepper, garlic powder, chopped fresh thyme, powdered sage, and bay leaves
- Liquid: to complete this soup use vegetable stock from the grocery store
- Optional garnishes: Toasted pepitas (a really yummy type of toasted pumpkin seed you can find in the nut aisle), Crème Fraiche or sour cream.
How To Make Acorn Squash Soup:
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Season the squash. Rub the olive oil, salt and pepper, garlic powder, and sage all over the cut sides of the squash.
- Roast. Place the squash cut-side down on the prepared baking sheet and roast for 40 minutes, or until fork tender.
- Saute. While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot. Season with salt. Saute until the veggies are softened.
- Build the soup. Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
- Blend. Scoop the flesh of the squash into a blender, discard skin, and pour the soup over it. Blend until smooth and creamy.
- Serve. Serve warm, topped with toasted pepitas and a drizzle of crème fraiche.
Frequently Asked Questions for the most delicious recipe for acorn squash soup:
You can use butternut squash but then this would be a butternut squash soup recipe and the flavor would definitely be different. If you want a butternut squash recipe, try this soup instead.
You can eat acorn squash skin, however, for this soup, we chose to scoop the flesh out of the acorn and discard the skin.
The best way to cut a winter squash is to cut it in half lengthwise.
Expert Tips:
- If you want to make it super simple to get the creamy texture for soup, use an immersion blender to create this acorn squash soup recipe.
- Take the time to roast the squash to get the best texture and flavor for this soup recipe.
Freezing & Reheating Instructions:
Freezer: Once cooled down to room temperature, transfer the soup into a freezer safe bag or container and store it for up to 3 months.
Reheat: Pour your soup into a large pot and reheat the soup over medium heat for a few minutes or place the leftover soup recipe in a microwave-safe bowl a microwave it in 30-second increments until it reaches your desired temperature.
Other soup recipes:
- Low Carb Chicken Pot Pie Soup Recipe
- Instant Pot Healthy Chicken Vegetable Soup Recipe
- Coconut Curry Chicken Soup from Disney’s Animal Kingdom
- Easy Chicken Parmesan Soup Recipe
Acorn Squash Soup
Ingredients
For the roasted acorn squash
- 3 large acorn squash, halved and seeded
- 3 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ Tablespoon powdered sage
For the soup
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 3 medium carrots, sliced into rounds
- 1 teaspoon salt
- 4 cups vegetable stock
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons chopped fresh thyme
- 1 teaspoon powdered sage
- 2 bay leaves
- Toasted pepitas, for garnish
- Crème fraiche, for garnish
Instructions
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Season the squash. Rub the olive oil, salt, pepper, garlic powder, and sage all over the cut sides of the squash.
- Roast. Place the squash cut-side-down on the prepared baking sheet and roast for 40 minutes or until fork tender.
- Saute. While the squash is roasting, heat the olive oil over medium-high heat in a soup pot. Add the onion and carrot. Season with salt. Saute until the veggies are softened.
- Build the soup. Add the vegetable stock to the soup pot and stir in the pepper, garlic powder, thyme, sage, and bay leaves.
- Simmer. Bring the soup to a boil and then reduce the heat to low. Simmer for 15 minutes.
- Blend. Scoop the flesh of the squash into a blender and pour the soup over it. Blend until smooth.
- Serve. Serve warm, topped with toasted pepitas and a drizzle of crème fraiche.
Notes
- If you want to make it super simple to get the creamy texture for soup, use an immersion blender to create this acorn squash soup recipe.
- Take the time to roast the squash to get the best texture and flavor for this soup recipe.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
