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!
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
Roasted Acorn Squash Soup
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 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
This post contains affiliate links for the kitchen item(s) I use 🙂
Robert
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!!!!
Lacey Baier
Perfect! You are very welcome. Good luck on your program!!
angie
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.
Lacey Baier
Hi Angie -- sorry, I forgot to mention to lightly sprinkle with kosher salt and ground pepper. I'm glad you still enjoyed it.
Amber
First time I've tried making soup and I loved! it, was so easy to make. Definitely going to make again
Lacey Baier
Hooray!! And congrats 🙂
Hannah
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!
Lacey Baier
Always happy to help, Hannah! You are very welcome 🙂
stephanie
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!
Lacey Baier
I'm glad to hear you enjoyed the soup, Stephanie. I hope you enjoy my other recipes as well 🙂
Laura
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!
Lacey Baier
You're so welcome, Laura! Love the crouton idea!
Anna Claire
i just got an immersion blender myself so i need to try this!! perfect for a chilly day 🙂
Lacey Baier
Yep! Enjoy your new immersion blender!
amy
Delicious soup! Even the kids--after skeptical examination--exclaimed, "This is actually yummy!"
Lacey Baier
Yay!!
Laura
Do you think a little coconut milk would be good? Creamy and vegan!
Lacey Baier
Hi Laura! It may make it a bit sweeter, but it would be lovely and creamier too.
sara
Im going to make this today and add yogurt!
Lacey Baier
Oooh, please share how it turns out! 🙂
Lexi
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
Lacey Baier
Thanks for sharing, Lexi! I'm glad you enjoyed it.
brenda m
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.
Lacey Baier
I hope you get a chance to make the soup, Brenda! Thanks for stopping by.
Wendy
Your pictures are Gorgeous! They alone make me want to try your recipes!
Lacey Baier
Thanks, Wendy!
Sylvia@bascooking
This soup is a treat for my eyes, perfect for a day like today.
Lacey Baier
Enjoy, Sylvia! 🙂
hannamay
This is great, can you share your recipe or any video tutorial, thank you for sharing..
Lacey Baier
Hi Hannamay! I'm actually working on video tutorials as we speak. I hope to share them soon. Thank you for your interest!