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Acorn Squash Soup

Golden hue, velvety smooth texture, and a subtly sweet and nutty flavour, Acorn Squash Soup is autumn in a bowl. This comforting and creamy soup captures the essence of the season with roasted acorn squash, warm spices, and a rich broth, making it the perfect dish for cozy evenings.

  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium acorn squash (about 3 lbs total)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Toasted pumpkin seeds, for garnish (optional)
  • Chopped fresh parsley, cilantro, or chives (optional)
  • Swirl of coconut milk, yogurt, or cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out seeds.
  2. Drizzle squash halves with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Place squash cut-side down on a baking sheet. Add diced onion and garlic to the sheet, drizzling with remaining olive oil and seasoning with salt and pepper.
  4. Roast for 40-50 minutes, until squash is tender and onion is caramelized.
  5. Let cool slightly, then scoop out squash flesh and transfer to a blender.
  6. Add roasted onion, garlic, vegetable broth, cinnamon, and nutmeg. Blend until smooth.
  7. Transfer soup to a pot and heat over medium heat until warmed through, about 5-10 minutes.
  8. Taste and adjust seasoning as needed.
  9. Ladle into bowls and garnish with pumpkin seeds, fresh herbs, and a swirl of coconut milk if desired.
  10. Serve immediately and enjoy the warm, velvety flavours of autumn!

Notes

For a sweeter twist, add 1-2 tablespoons maple syrup. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop before serving.

  • Author: Camilia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 160
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Acorn Squash Soup, fall soup, creamy soup, squash soup, autumn recipes