Roasted Acorn Squash Soup
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This is the absolute BEST Roasted Acorn Squash Soup! It’s easy to make, creamy and super flavorful. The way the soup is made allows the incredible natural flavor of the roasted acorn squash to really shine through. This naturally vegan recipe is one the whole family will enjoy!
This acorn squash soup recipe is an easy and comforting dish that’s made with simple fall ingredients. For the most incredible flavor, we’re using roasted acorn squash because it caramelizes and intensifies the natural sweetness and flavor.
With little effort and in just about 45 minutes, you will have a tasty, veggie-packed meal that the whole family will love.
Why you’ll love this recipe
- Super hearty. This soup recipe is incredibly delicious, comforting, and filling. You will definitely leave the table satisfied!
- Healthy. This is loaded with wholesome ingredients that keep you satisfied while nourishing your body. Did you know that acorn squash is the healthiest of all of the squash varieties?!
- So delicious. It’s so creamy, perfectly spiced and simply soul-warming. Perfect for this time of year!
This acorn soup recipe is made with minimal ingredients, most of which, you likely have in your kitchen. It’s the creamiest, coziest dish, perfect for cool fall or winter nights. Here are the ingredients needed:
- Acorn squash. Choose an acorn squash that is heavy for its size and has smooth, dull skin, and no soft spots. A good mix between green and orange coloring is desired. Avoid one that has shiny skin, which may indicate it was picked before full maturity.
- Other vegetables. A combination of onion, carrots, celery and garlic gives this soup plenty of heartiness, flavor and nutrients.
- Spices and herbs. To make this soup super flavorful, you’ll need dried sage, onion powder, fresh ginger, fresh parsley and salt and pepper to taste.
- Vegetable broth. We recommend using a low sodium veggie broth, so that you can control the amount of salt you like in the soup.
- Milk. I typically use a thick oat milk but really any kind of milk would work well here.
How to make this recipe
Making this nutrient-rich acorn squash soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to throw together. Here’s the simple method:
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Roast the squash. Preheat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
- Sauté onion & garlic. In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let it cook for an additional minute.
- Simmer the soup. Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
- Add squash & milk. Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard. Add the squash and the milk into the soup and gently stir to combine.
- Blend soup. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
- Serve & enjoy! Season with additional salt and pepper, as desired, and top with cashew cream sauce.
Tips for recipe success
Here are a few tips and tricks to consider when making this soup:
- Roast the squash. Roasting the acorn squash until it is caramelized is CRUCIAL for a deep, rich, indulgent flavor.
- Adding milk. Feel free to be as generous or as conservative with the milk as you like. I typically add in a little extra for major creaminess.
- Cashew cream sauce. This simple cashew cream sauce recipe from Pinch of Yum is wonderful drizzled over the top. It adds lovely flavor and even more creaminess. Highly recommend!
Frequently asked questions
You can use any winter squash, including butternut, buttercup, Hubbard, sugar pumpkin, and acorn, interchangeably in recipes. So if you can’t find acorn squash or don’t have it on hand, use another variety.
For this particular recipe, you’ll only need to slice it before roasting it. When you add it to the soup, there’s no need to chop it because it will end up being blended.
Of all the squash varieties, acorn squash is one of the most nutritious. It has more insoluble dietary fibers and minerals than butternut squash. In addition, it offers more folate, calcium, magnesium (nearly one-third of a day’s worth in one cup) and potassium than butternut, Hubbard and spaghetti squash.
There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some homemade croutons (or store-bought) topping this soup would also be nice.
As far as other sides go, a sandwich or grilled cheese would be delicious. To keep things on the light side, try a fresh green salad.
- Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
- To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
- To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.
As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).Print
This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.
- 1 medium acorn squash
- 1/2 white onion, chopped
- 1 tablespoon of olive oil
- 4 cloves of garlic, minced
- 4 carrots, peeled and chopped
- 3 stalks of celery, chopped
- 2 teaspoons of dried sage
- 1 teaspoon of onion powder
- 1/2 teaspoon of ground black pepper
- 2 teaspoons of fresh ginger, grated
- 4 cups of veggie broth
- 1/2 cup of loosely packed parsley, chopped
- 1 1/2– 2 cups of milk (plant based as desired)
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
- In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
- Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
- Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
- Add the squash and the almond milk into the soup and gently stir to combine.
- Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
- Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
- Serving Size:
- Calories: 151
- Sugar: 9.7 g
- Sodium: 1343.6 mg
- Fat: 5.2 g
- Carbohydrates: 25.3 g
- Protein: 3.2 g
- Cholesterol: 0 mg
Keywords: vegan soup, acorn squash soup