This roasted acorn squash soup is easy, vegan, paleo, clean eating, and the perfect soup for cold weather. This is one of my all-time favorite acorn squash recipes.
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.
It has been so cold everywhere that soup is always on my mind.
Alas – I decided to make this roasted acorn squash soup. <— not a single word I don’t love right there.
This is a delicious, healthy, vegetarian/vegan soup that is quite easy to make and perfect for the Fall and Winter. I add a tart granny smith apple to balance out the natural sweetness of the acorn squash. Also, I chose to add some cayenne pepper for a little kick, but that is entirely up to you.
How to Roast Acorn Squash
If you’ve never roasted acorn squash before, it can be a little intimidating. Fortunately, once you know how to cook acorn squash, it’s super simple.
Basically think of cooking an acorn squash like you would a pumpkin or an other squash. Here are the step by step instructions for how to roast an acorn squash like a pro:
Preheat your oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil or parchment paper.
- Carefully slice the acorn squash in half (you’ll likely need to put your weight into it so make sure you’re careful).
- Remove and discard the acorn squash seeds and any membranes (again: think pumpkin).
Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper.
Place squash, cut-side-down, onto the baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced.
Remove from oven and allow to cool.
Once cool, remove flesh from skin by using a spoon and scooping out the flesh.
Follow these easy directions and you’ll be able to make roasted acorn squash in your sleep. If you’re interested in making a sweeter roasted acorn squash recipe, check out my how to roast acorn squash post.
How to Cut Acorn Squash
Since acorn squash skin is pretty tough, you’ll want to make sure you’re using a sharp, large knife. Holding the squash with one hand, carefully cut the acorn squash in half through the stem. This can be difficult if you don’t put your weight into it, so make sure to really press down hard. You might want to steady the acorn squash on a kitchen towel to keep it from slipping.
Once you’ve cut it into halves, remove and discard the acorn squash seeds and any membranes. Then, it’s ready to roast — no need to make any further cuts.
How to Freeze Roasted Acorn Squash Soup
You can easily freeze leftover roasted acorn squash soup to enjoy later. Here are some tips for how to freeze:
- Allow the soup to cool completely. You may want to transfer to a large bowl and place in the refrigerator to cool.
- Freeze in either gallon– or quart-sized freezer bags or freezer safe containers for easy thawing and storage.
- Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely.
- Place the soup-filled freezer bags in the freezer, in a single, flat layer (using a rimmed baking sheet is helpful). Allow to freeze completely. Then, stack them on top of each other or standing side by side.
- Thaw bags of frozen soup in the refrigerator overnight when ready to reheat.
Roasted Acorn Squash Soup
This roasted acorn squash soup is easy, vegan, and the perfect soup for cold weather. This is one of my all-time favorite acorn squash recipes.
- 3 acorn squashes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 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
- 1/2 tsp dried ginger
- 1/4 tsp dried sage
- 1/8 tsp cayenne pepper
- 1/8 tsp ground allspice
- 4 cups vegetable stock
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil or parchment paper.
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.
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 ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
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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