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
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Joy Paul
I didn't have all the right ingredients, but I did have the spices, and I enjoyed the flavor that the spices produced. I also liked that it wasn't cream-based because it was naturally tasty this way. Thank you for the recipe!
Tara
Thank you for this recipe. I modified it to be a make ahead soup for Thanksgiving.
Tawnya Manion
I’ve been making this recipe for years, it’s my go to squash soup recipe!
Tawnya
Thespicybananas.com
Geneva
I want to serve the acorn squash soup at a luncheon, what do I serve with it?
Saia
Sooooo delicious. The flavor is such a nice surprise! I added chopped walnuts and pepitos as a garnish. Yummmmmm!
Mona
I made this in my instant pot! I pressure cooked my squash first, then added all the ingredients and set it to pressure cook for 15 minutes. It is absolutely divine. I used two squash and eyeballed the spices. I then threw the entire soup in my vita-mix. I read how someone stuck hemp seeds on top and I did the same (for extra plant based protein). Great soup, so throwing it in the weekly rotation and may even try different types of squash now that fall is almost here. Thank you!!!
Tais
Definitely 5 stars!!!!!
Lacey Baier
Woohoo!
Tais
I used just one squash and half of the rest of the ingredients. The soup came out perfect, maybe a bit too spicy for some, but just right for me. Enough for two people for two meals. In addition to your suggested garnish, I also sprinkled it with chia and roasted flex seeds. Yummy. Thank you for the healthy recipe. Will use it again.
Lacey Baier
Awesome, I'm glad you enjoyed it. LOVE your additional garnish ideas - thanks for sharing 🙂
Kirsten
I was hesitant to make this soup as my last squash soup was lacking something but I'm so glad I tried your recipe! It was so so yummy. I made it to the t except used leftover turkey stock I had in the freezer. The spices were perfection. I've bookmarked this page to make it again the next time I have acorn squash.
I also eyeballed a recipe for chocolate zucchini bread that I wanna try next! Thank you so much for sharing your recipes.
Lacey Baier
Yay! I'm so glad to hear you enjoyed the soup and it made it to the bookmarked recipes page! Woo! That bread is mighty tasty, too 🙂
Linda
This recipe makes a lot of soup! Can I freeze it? By the way this soup is delicious!
Lacey Baier
lol, that's a good problem! 😉 I've actually never frozen it, but don't see why it wouldn't freeze. If it separates when you reheat it, you could always emulsify it again as well 🙂
Karina
Lacey, you are a genius. This is an excellent soup. I add it to my menu. I roasted the squash side up though and coat it with olive oil, salt and pepper.
Lacey Baier
Why, thank you so much, Karina! 🙂 SO glad you enjoyed this recipe.
carol
This soup is delicious. We were out of sage...and it still tastes wonderful. The roasting the acorn carmelized it ...and made it sweet. We have frozen a batch for Thanksgiving week! Thank you
Lacey Baier
Yay! So glad you enjoyed this soup so much, Carol. It's one of our favorites, especially during the colder months 🙂
Tracey
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.
Lacey Baier
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 🙂
Terra
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!
Lacey Baier
Yay! Glad it turned out for you, Terra. Thanks for sharing.