This Acorn Squash Soup Recipe is a creamy, satisfying and healthy addition to any fall menu. Acorn squash are roasted along with apples, onions and garlic before blending with coconut milk, butter, nutmeg and other cozy cool-weather seasonings.
If you are looking for more squash soup recipes, you may also love this Curried Butternut Squash Soup. Or, try adding oven roasted squash to another hearty soup like this Lentil Soup or Vegetable Beef Soup.
Roasted Acorn Squash Soup Recipe
One of the reasons I love this soup is because it tastes like a big warm bowl of fall. If you have never cooked with acorn squash, I understand that they can look a little intimidating staring up at you in the grocery store. Trust me—I recommend you start your squash journey with this recipe. It’s super simple and will give you a great appreciation for this humble ingredient.
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Roasted acorn squash makes great soups and stews and tastes great added into salads, casseroles or tossed with pasta and brown butter—yum! Plus, they are low in calories and contain vitamin A, fiber, and potassium.
You can mix and match some of the spices and garnishes to your family’s liking. However you make it, I hope you love this recipe just as much as I do!
What To Serve With Squash Soup
When considering what to serve with a squash soup recipe, think warm and cozy fall dishes, such as:
- Baked Potato Casserole
- Old-Fashioned Goulash
- Homemade Rice Pilaf
- Slow Cooker Venison Roast
- Sausage and Apple Stuffing
- Easy Homemade Bread Recipe
- Easy French Bread Recipe
Key Soup Ingredients
- Acorn Squash – you can also substitute an equal amount of butternut squash to make Acorn and Butternut Squash Soup if you’d like. Or, even try half squash and half sweet potato.
- Apples – we suggest using Granny Smith apples.
- Onion – you want to use white or yellow onions for this recipe.
- Broth – we use chicken stock or broth in this recipe, but you can substitute vegetable broth to make the soup vegetarian.
- Half & Half – this adds a perfect level of creaminess. If you prefer an even richer soup, you can substitute heavy cream.
- Spices – nutmeg is a classic pairing with squash soups, and cinnamon is a great compliment. We also add just a little bit of cayenne pepper, which you can feel free to omit if you don’t like spice, or add a touch more if you prefer.
- Butter – you can use salted or unsalted.
- Garnish – we like to garnish this soup with a little drizzle of olive oil, some grated Parmesan cheese and bacon bits, a dab of sour cream and chopped fresh cilantro.
How to Make This Squash Soup Recipe
- Preheat oven to 400 degrees.
- Roast the squash with the veggies and apples. Add prepped squash, apple, onions, and garlic cloves to a large baking sheet. Season, then roast in a preheated 400 degree oven for 40-55 minutes, or until the squash is fork-tender.
- Blend. Remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth. Add chicken broth and blend until smooth, blending in two batches if needed.
- Add the coconut milk, butter, and seasoning. Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, curry powder, salt, pepper, and a pinch of cayenne pepper. Heat and stir over medium-high heat until warmed through and the butter has melted.
- Serve. Remove from the heat, spoon into bowls and add garnishes if desired. Enjoy!
Recipe Variations
- Add extra spices: Try experimenting with other spices like cumin, paprika, or chili powder.
- Make it Thai-inspired: In the pot, sauté ginger, lemongrass, and a touch of red curry paste. Use veggie broth instead of chicken broth, then finish the soup with a squeeze of lime juice and fresh cilantro.
- Butternut and Acorn Squash Soup: make your squash soup with a combination of both butternut and acorn squash.
- Make it vegan: Saute veggies using olive oil and use veggie broth instead of chicken broth. Instead of half and half, add coconut cream, then top the soup with olive oil and a handful of toasted pumpkin seeds.
Frequently Asked Questions
Yes! A creamy soup like this will freeze really well. Just cool completely and transfer to either freezer bags, laid flat, or another airtight container and store for up to 2 months.
Once you are ready to use, either thaw overnight in the fridge or transfer directly into a pot and reheat over medium-low heat, stirring often.
Butternut squash would work perfectly in this recipe. We use butternut squash just as often for soup as acorn squash (as seen in the photos for this recipe). They both have a similar nutty, sweet flavor however, butternut squash is slightly smoother when blended, and you may not need quite as much liquid.
There are plenty of ingredients to choose from when thinking of garnishes to add to your Roasted Acorn Squash Soup. Acorn squash pairs well with all sorts of tasty fall flavors such as rosemary, thyme, nutmeg, cinnamon, and ginger.
It also tastes great with maple syrup or honey, toasted nuts (especially pecans and walnuts), apples, pears, kale, leeks, brussels sprouts, sweet potatoes, bacon, and sour cream.
Storing and Freezing Instructions
- Refrigerator: store leftovers in an airtight container for up to 4 days.
- Freezer: this soup can be frozen in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: you can microwave or reheat in a pot over medium heat, stirring frequently. Add chicken broth as needed to thin the soup down.
Acorn Squash Soup Recipe
Ingredients
- 2 medium acorn squash, cut in half, seeds removed, and sliced
- 1 medium granny smith apple, cut in half and core removed
- 1 medium onion, cut in half
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3½ cups chicken broth
- 1/4 cup half & half
- 1/8 teaspoon nutmeg
- 1/3 teaspoon cinnamon
- 1 teaspoon cayenne powder
Garnish for Soup
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese, grated
- 2 tablespoons sour cream
- 1/2 cup bacon bits
- cilantro, chopped
Instructions
- Preheat oven to 400 degrees F.
- Spread out the prepped squash, apple, onions, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
- Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
- Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
- Add chicken broth and blend again until smooth, blending in two batches if needed. Return to the pot and stir in the half and half, butter, cinnamon, and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
- Remove from the heat, then spoon into bowls and garnish with a drizzle of olive oil, Parmesan cheese, sour cream, bacon bits, and/or fresh chopped cilantro. Enjoy!
Notes
Nutrition
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More of the Best Fall Soup Recipes
- Creamy Cauliflower Soup
- Chili
- Turkey Enchilada Soup
- Loaded Baked Potato Soup
- Skinny Vegetable Soup
- Roasting Butternut Squash
- Squash Bites
- More Soup Recipes
- More Fall Recipes
This Roasted Acorn Squash Soup, blended with coconut milk, nutmeg and other cozy cool-weather seasonings, is a creamy, satisfying addition to any fall menu.
What am I missing? I don’t see anything about how much butter to add. I had to wing it on that part, but seems to have done the trick. Other than that, was a decent outcome for my first attempt at squash soup.