Today, I decided to make soup.
I kept seeing acorn squash on sale at the store. Teasing me with its simple and sweet acorn squash goodness.
Each week, I’d think, “Neh, it’s too hot for soup.” And, each week, I’d pass it by. *Sniff*
But, alas, I realized it is almost Autumn. My goodness, how is it almost Autumn, already??
And, you know what Autumn means??
Soup! Roasted Acorn Squash Soup, that is. Finally!
Never you mind that the temperature out here in Austin has set a record for the most consecutive triple-digit days. Never you mind. It’s almost Autumn.
So, I made my soup. And it was super yummy — as only acorn squash can be.
This is a delicious and healthy (vegetarian) soup that is quite easy to make. I added a tart granny smith apple to balance out the sweetness of the acorn squash. Also, I chose to add some cayenne pepper for a little kick, but that is entirely up to you.
Oh, Autumn… Come out, come out wherever you are….!
Roasted Acorn Squash Soup
3 acorns, sliced in half and seeds removed
2 tbsp. olive oil
2 carrots, chopped
1 granny smith apple, cored and chopped
1 shallot, chopped
1/2 yellow onion, chopped
1/2 red onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger (or 1 tsp. fresh)
1/4 tsp. dried sage
1/8 tsp. cayenne pepper (optional)
1/8 tsp. ground allspice
4 cups vegetable stock
croutons, optional garnish
Directions
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil or parchment paper. Place squash, skin-side-down, onto baking sheet. Lightly sprinkle with kosher salt and ground black pepper. Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from oven and allow to cool. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes. Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Remove pot from heat and puree mixture, either with an immersion blender (best thing ever — I have this one
Once pureed, season to taste. Garnish with thinly sliced red onion or croutons, if desired.
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Posted in Entrees, Healthy Recipes, Soup, Vegetarian | 
Tags: autumn, healthy, healthy soup, roasted acorn squash, Vegetarian
45 Responses to “Roasted Acorn Squash Soup”
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This is great, can you share your recipe or any video tutorial, thank you for sharing..
hannamay recently posted..Luxury Chalet
Hi Hannamay! I’m actually working on video tutorials as we speak. I hope to share them soon. Thank you for your interest!
This soup is a treat for my eyes, perfect for a day like today.
Sylvia@bascooking recently posted..Two salads and thinking on spring
Enjoy, Sylvia!
Your pictures are Gorgeous! They alone make me want to try your recipes!
Thanks, Wendy!
My daughter gave me three acorn squashes. I was going to stuff and bake one and I still might but it would compel me to buy another acorn squash to make this soup which I might just do on Saturday or before. Can’t wait …. thanks for the spicy tips. Just what I was looking for.
I hope you get a chance to make the soup, Brenda! Thanks for stopping by.
DELICIOUS! Took me longer to get the carrots to soften up. I should have chopped them smaller. After pureeing, I added heavy cream and wild rice. =d
Thanks for sharing, Lexi! I’m glad you enjoyed it.
Im going to make this today and add yogurt!
Oooh, please share how it turns out!
Do you think a little coconut milk would be good? Creamy and vegan!
Hi Laura! It may make it a bit sweeter, but it would be lovely and creamier too.
Delicious soup! Even the kids–after skeptical examination–exclaimed, “This is actually yummy!”
Yay!!
i just got an immersion blender myself so i need to try this!! perfect for a chilly day
Yep! Enjoy your new immersion blender!
I made cinnamon and sugar croutons to go with it this time. And, after making this soup three times, I ran out of acorn squash, so I used baby bear pumpkins. It’s the perfect soup! Thanks so much, Lacey!
You’re so welcome, Laura! Love the crouton idea!
I made this for dinner tonight – easy (especially because I roasted the squash and prepped the veggies and spices earlier today) and so delicious. I only had one acorn so I adjusted the other ingredients by 1/2 or more. It’s too bad that I didn’t have more squash because I only got three servings out of what I made.
Thanks so much, I’ll be making this again – and I need to try out some of your other recipes, this was my first!
I’m glad to hear you enjoyed the soup, Stephanie. I hope you enjoy my other recipes as well
Thanks so much for the recipe, Lacey!
As I type this, the soup is simmering on the stove, filling the kitchen with the smell of harvest! YUM!
I had two acorn squashes and was wondering what to do with them, and when I saw this recipe called for three, I went and grabbed my carnival squash! I’m anxious to finally clear out my squash collection so they don’t just go bad on me!
And what a great use for the acorns! My husband was getting tired of just sticking them in the oven with butter and brown sugar, but we both love soup, so this is perfect!
Also, I added a big ol’ clove of garlic and substituted a Gala apple for Granny Smith since we don’t have any of the greenies lying around the house.
I’m so excited to try this! Thanks again!
Always happy to help, Hannah! You are very welcome
First time I’ve tried making soup and I loved! it, was so easy to make. Definitely going to make again
Hooray!! And congrats
I made this tonight. The pics of the roasted squash so something sprinkled on them but i dont see that in the recipe. My family wasnt a fan but I thought it was good.
Hi Angie — sorry, I forgot to mention to lightly sprinkle with kosher salt and ground pepper. I’m glad you still enjoyed it.
I am currently on a 7 detox program in which we are only allowed to consume vegetables and no more than 3 servings of fruit a day. I had 3 giant acorns and wanted to make a soup but didn’t have a recipe. I’m so happy your recipe came up high on my Google search because it was all vegetables (minus the croutons…which I’ll add at another time when not on detox). So many other recipes had milk or cheese or other ingredients we cannot have. SO HAPPY!! My wife and I could not get enough. Thanx again!!!!
Perfect! You are very welcome. Good luck on your program!!
I made this for dinner and it was great! thanks for the recipe. I subbed chicken broth because that’s just what I happened to have. We have a winter CSA and get an acorn squash almost every week. I was getting really bored with it and ended up having 3 that we didn’t use until I saw this recipe. Worked out great!
Nicole recently posted..Fabric Button Earring Posts in Turquoise Geometric Fall Print by Nicoles Threads
Yay!
Found some acorn squash on sale today and decided to give this recipe a whirl! Delicious. Even my neighbor who isn’t a fan of squash enjoyed it! Thanks!
Jennifer recently posted..I’ve Been Gone — But I Have Not Forgotten!
Awesome! Thanks for sharing
Came across your site while looking for healthier options for my family. Scaled down the recipe to fit for one acorn (perfect for me and my 2 yr old) and added some yellow currie. Smells good so far! Can’t wait to try it!!
I am simply pleased I discovered this web page. Maybe you would like to place my banner on site? How can I contact you on private?
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I’m making this my daughter for Valentines day. It sounds like a warm & cozy meal. Neither of us have a date tonight!
Just tried it and it turned out great. Thanks so much.
I’m not a huge fan of plain squash, so when my mom gave me some from her garden, I went on a hunt for some squash soup. Love this recipe! Turned out delicious and my family enjoyed it too! Thanks!
making this right now!
going to add kale
I really liked this recipe. It was well balanced, easy to make and delish. I followed it exactly as written except I only had two squash on hand, luckily they were big ones and I used two apples because they were little ones. I had to increase the roasting time, again b/c the squash were so darn big and I ended up having to add some water to just get the liquid to cover the veggies during the simmer. The only thing I might try differently next time is one more carrot. It’s hard to tell, maybe my carrots were too small like my apples. Darn you produce! Thanks for this, its a keeper.
I added a diced sweet potato and it enhanced the flavor even more!
Love this recipe….. I bought an acorn squash, but had no clue really what to do with it…. So I went searching on the internet and found this very yummy recipe…. Thank you!
Thanks for posting. Used your recipe as a bit of a springboard. I figured what’s better than roasted squash? Roasted everything. I roasted the carrots and even the apple (apple needed much less time) for a hearty taste. Cooked the carrot whole (just peeled) and apples cut-side down. After removing the skins (apple skins were a tasty snack), and adding ingredients to pan, I took some boiling water and added it to the foil. That step allowed me to get all the yummy pan drippings. It was so nice. Cooked up a package of gnocchi and served the soup on top of a bed of gnocchi.
Recipe looks great but there is no indication of portion size and yield. I have not checked out any other recipes but this is a good thing to add to recipes.