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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.

Categories Clean Eating, gluten free, Paleo, Soup, Vegan, Vegetarian
Difficulty Easy
Keyword acorn squash, roasted acorn squash
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 255 kcal
Author Lacey Baier

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil or parchment paper.
  3. 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.
  4. Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
  5. 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.
  6. Remove pot from heat and puree mixture, either with an immersion blender (best thing ever), a blender (in batches) or a food processor.
  7. Once pureed, season with any additional salt or pepper to taste. Garnish with thinly sliced red onion or apples, if desired.

Recipe Video

Nutrition Facts
Roasted Acorn Squash Soup
Amount Per Serving (2 cups)
Calories 255 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 1.1g6%
Sodium 547.6mg23%
Carbohydrates 48.9g16%
Fiber 8.2g33%
Sugar 8.3g9%
Protein 3.9g8%
Vitamin A 1800IU36%
Vitamin C 56.9mg69%
Calcium 140mg14%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.