This Roasted Acorn Squash Soup is a creamy, satisfying and healthy addition to any fall menu. We roast acorn squash along with apples, onions and garlic before blending with coconut milk, butter, nutmeg and other cozy cool-weather seasonings.
Jump to:
Easy Acorn Squash Soup Recipe
I love this Acorn Squash Soup Recipe 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.
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
Ingredients in Roasted Acorn Squash Soup
- 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.
- Olive Oil - you can also substitute avocado oil.
- Apples - we suggest using Granny Smith apples.
- Onion - you want to use white or yellow onions for this recipe.
- Garlic - fresh garlic is best.
- 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.
- Nutmeg - this spice is a classic pairing with squash soups.
- Butter - you can use salted or unsalted.
- Cinnamon - any kind of ground cinnamon will work.
- Salt and Pepper
- Cayenne Powder - you can feel free to omit if you don’t like spice, or add a touch more if you prefer.
- 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.
- Add prepped squash, apple, onions, and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apples.
- 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 until smooth, blending in two batches if needed. (Note: You can also use an immersion blender for this step)
- 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.
- Remove from the heat, spoon into bowls and add garnishes if desired. Enjoy!
Recipe Variations for Roasted Acorn Squash Soup
Here are a few easy squash variations for you to try. Feel free to have fun and experiment with other ingredients, too!
- Spiced Acorn Squash Soup: While roasting the squash, sprinkle it with cinnamon, cumin, and paprika. Blend with a bit of honey and top with a swirl of Greek yogurt.
- Thai-Inspired Acorn Squash Soup: In the pot, sauté ginger, lemongrass, and a touch of red curry paste. Add coconut milk and 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.
- Vegan Acorn Squash Soup: 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
- 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 med Acorn Squash cut in half or cubed, can substitute butternut squash
- 2 Tablespoons Olive Oil
- 1 med Granny Smith Apple cut in half and core removed
- 1 med Onion cut in half
- 3 cloves Garlic whole
- 3.5 cup Chicken Broth can substitute vegetable broth
- ¼ cup Half & Half
- ⅛ teaspoon Nutmeg
- ⅓ tsp teaspoon Cinnamon
- Salt to taste
- Pepper to taste
- 1 pinch Cayenne Powder
Garnish for Soup
- 2 Tablespoons Olive Oil
- 2 Tablespoons Parmesan Cheese grated
- 2 Tablespoons Sour Cream thinned with milk
- ½ cup Bacon Bits
- Cilantro Leaves chopped
Instructions
- Preheat oven to 400 degrees.
- Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado 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. (Note: You can also use an immersion blender for this step)
- Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, salt, pepper 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 add garnishes if desired. Enjoy!
Nutrition
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
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you. It helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
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.
Leave a Reply