Roasted Acorn Squash Soup

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.

Looking for a comforting yet healthy soup? Check out my Easy Lobster Bisque or my Creamy Sweet Potato Soup for another creamy, flavorful dish that's perfect for any occasion!

this RECIPE

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:

1. Preheat your oven to 400 degrees F.
2. Line a rimmed baking sheet with aluminum foil or parchment paper.
3. Carefully slice the acorn squash in half (you'll likely need to put your weight into it so make sure you're careful).
4. Remove and discard the acorn squash seeds and any membranes (again: think pumpkin).
5. Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper.
6. Place squash, cut-side-down, onto the baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced.
7. Remove from oven and allow to cool.
8. 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:

Roasted Acorn Squash Soup

Lacey Baier

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.

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 4

Calories 255 kcal

Equipment

• Rimmed Baking Sheet
• Stock Pot or Large Deep Skillet
• Food Processor

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 3 acorn squashes
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon ground black pepper
• ▢ 2 tablespoon olive oil
• ▢ 2 carrots, chopped
• ▢ 1 granny smith apple, cored and chopped
• ▢ 1 shallot, chopped
• ▢ ½ yellow onion, chopped
• ▢ ½ red onion, chopped
• ▢ ½ teaspoon dried ginger
• ▢ ¼ teaspoon dried sage
• ▢ ⅛ teaspoon cayenne pepper
• ▢ ⅛ teaspoon ground allspice
• ▢ 4 cups vegetable stock

Instructions

 

• 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.
• Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
• Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.

Video

Nutrition

Serving: 2 cupsCalories: 255 kcalCarbohydrates: 48.9 gProtein: 3.9 gFat: 7.4 gSaturated Fat: 1.1 gSodium: 547.6 mgFiber: 8.2 gSugar: 8.3 gVitamin A: 1800 IUVitamin C: 56.9 mgCalcium: 140 mgIron: 2.9 mg

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