Roasted Acorn Squash Soup

This post has been updated to include new images and a recipe video.

Roasted Acorn Squash Soup

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.

Roasted Acorn Squash Soup - Fresh Acorn Squash

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??

Roasted Acorn Squash Soup - The Vegetables

And, you know what Autumn means??

Soup!  Roasted Acorn Squash Soup, that is.  Finally!

Roasted Acorn Squash Soup - Roasted Acorn Squash

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.

Roasted Acorn Squash Soup

This is a delicious, healthy, vegetarian and vegan Roasted Acorn Squash Soup that is quite easy to make and perfect for the Fall. 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.

Roasted Acorn Squash Soup

Oh, Autumn… Come out, come out wherever you are….!

And let’s have some soup!  Oh — and check out the video below to see me making this yummy soup, too!

Roasted Acorn Squash Soup

Roasted Acorn Squash Soup
 
Prep time
Cook time
Total time
 
Delicious, healthy, vegetarian and vegan Roasted Acorn Squash Soup that is quite easy to make and perfect for the Fall.
Author:
Recipe type: Easy
Serves: 4-6
Ingredients
  • 3 acorn squashes, sliced in half (through stem) and seeds removed
  • 1 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 2 tbsp. olive oil
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 shallot, chopped
  • ½ yellow onion, chopped
  • ½ red onion, chopped
  • ½ tsp. dried ginger
  • ¼ tsp. dried sage
  • ⅛ tsp. cayenne pepper
  • ⅛ tsp. ground allspice
  • 4 cups vegetable stock
Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.
  3. Lightly sprinkle with kosher salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
  4. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  5. 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 ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  6. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  7. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.

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Comments

  1. Tracey says

    Sitting here eating a delicious bowl of this soup. I have never even made an acorn squash before. Love the subtle hint of spice in this. I was really surprised it even showed up as a flavor. I followed the recipe exactly, except I prefer a little sweetness and after it was completely done, and pureed I added a small amount of pure maple syrup. Really tasty soup.

    • says

      Yay! So glad you enjoyed the soup, Tracey. I love the idea of adding a little sweetness with the maple syrup. I’m so happy you enjoyed your first experience making acorn squash :)

  2. Terra says

    Made this in the vitamix yesterday…didn’t have allspice or red onion…it was sooooo delicious! Paired wonderfully with vegan Gardein chicken salad sandwiches. Thank you!

  3. Marianna says

    I made this soup tonight for dinner. I added a can of coconut milk. I also added seasoned ground beef with onion and celery to go on top of the soup. Thanks so much for the recipe! Will have to make this again! =)

  4. GardenofEP says

    Thanks for the recipe. I made it tonight and it was yummy. I didn’t have the allspice, so I didn’t use that. I also used homemade chicken stock because I didn’t have any vegetable stock on hand. Yum!

  5. says

    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.

    • says

      Thanks for the suggestion, Chef. I am actually planning to revamp all the recipes on this site to start including both those things because, I agree, they are valuable to have in a recipe. Stay tuned!

  6. says

    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. :)

  7. Barbara says

    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!

  8. Andita says

    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.

  9. says

    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!

  10. Sara says

    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!!

  11. says

    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!

  12. says

    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!

  13. says

    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!!!!

  14. says

    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.

  15. says

    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!

  16. says

    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!

  17. Laura says

    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!

  18. Lexi says

    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

  19. brenda m says

    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.

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