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:
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Preheat your oven to 400 degrees F.
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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).
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Lightly sprinkle the flesh of the acorn squash with sea salt and ground black pepper.
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Place squash, cut-side-down, onto the baking sheet and roast for 45-50 minutes, or until the flesh is tender and easily pierced.
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Remove from oven and allow to cool.
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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 🙂
Marianna
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! =)
Lacey Baier
Oooh, I like ALL of your additions 🙂
Arlene Davis
This is the second time making the Roasted Acorn Squash Soup.
Delicious. Easy. Understandable.
Love it. Thanks.
Arlene
Lacey Baier
Awesome. Thanks for sharing, Arlene So glad you enjoy the recipe 🙂
GardenofEP
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!
Lacey Baier
Glad you enjoyed it!
Chef
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.
Lacey Baier
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!
Lacey Baier
Hi Chef! Good news! I have added servings to this recipe. I hope you find this useful and thanks for the suggestion!
Kristi
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. 🙂
Lacey Baier
Wow, Kristi, that sounds great. Thanks for sharing your variation with us!
Barbara
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!
Lacey Baier
Perfect! You're very welcome, Barbara 🙂
Glenn
I added a diced sweet potato and it enhanced the flavor even more!
Lacey Baier
Good to know! Thanks for sharing 🙂
Andita
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.
Lacey Baier
Haha, those darn apples carrots! Thanks for the feedback, Andita 🙂
angelica
making this right now!
going to add kale 🙂
Lacey Baier
Ooh, I bet that made a delicious addition!
Lindsey
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!
Lacey Baier
That's so cool, Lindsey. Thanks for sharing 🙂
Nick
Just tried it and it turned out great. Thanks so much.
Lacey Baier
Awesome! I'm glad you enjoyed it, Nick. You're so very welcome 🙂
Nina
I'm making this my daughter for Valentines day. It sounds like a warm & cozy meal. Neither of us have a date tonight!
Lacey Baier
I hope you and your daughter enjoyed the cozy soup 🙂
Sara
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!!
Lacey Baier
Oooh, I love the idea of adding in some curry! I wouldn't have ever thought of that. Thanks for the idea, Sara!
Jennifer
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!
Lacey Baier
Awesome! Thanks for sharing 🙂
Nicole
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!
Lacey Baier
Yay! 🙂