A warm bowl of acorn squash soup is a perfect choice on a chilly day. It’s rich, flavorful, and makes an elegant first course that impresses every time. Let me walk you through how I make this easy appetizer.
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Acorn Squash Soup Recipe
Acorn Squash Soup is a creamy, flavorful soup and a seasonal favorite. It’s known for its naturally sweet, nutty flavor and smooth, creamy texture.
To make this soup, you need to roast the acorn squash to enhance its natural sweetness, then blend it with warming spices (like cinnamon, nutmeg, or curry) and creamy elements (coconut milk, cream, or broth).
Popular in fall and winter, it’s a nutrient-rich dish packed with vitamin A, fiber, and antioxidants. The dish pairs well with breads like homemade pita or crusty artisan bread, as well as grilled cheese sandwiches for dipping. Hearty salads, such as kale salad, offer a fresh contrast to the soup’s creaminess.
You can pair it with toasted walnuts or pepitas or a swirl of Greek yogurt or crème fraîche. The soup also complements light vegetarian mains. For dessert, tahini chocolate chip cookies provide a sweet finish.
This is how to make the acorn squash soup:
Easy Roasted Acorn Squash Soup
Nutrition
Ingredients
- 1 medium acorn squash about 2 lbs, halved and seeded
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 carrot peeled and chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 cups vegetable broth low sodium
- 1/2 cup coconut milk or heavy cream for non-vegan option
- Salt and pepper to taste
- Fresh thyme, toasted pumpkin seeds for topping Optional
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and place cut-side down on a baking sheet. Roast for 30–35 minutes until fork-tender.
- In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrot, and garlic. Cook for 5–7 minutes until soft and fragrant.
- Once squash is cool enough to handle, scoop out the flesh and add to the pot. Stir in cumin and cinnamon.
- Pour in vegetable broth. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender or transfer in batches to a blender. Blend until creamy.
- Stir in coconut milk, then season with salt and pepper. Heat through. Serve hot with toppings if desired.
Notes
- Add a pinch of chili flakes for gentle heat.
- For a richer taste, roast garlic along with the squash.
- Store in the fridge for up to 4 days. Freeze the soup for 2 months.
SIMILAR RECIPES:
Variations
You can make other acorn squash soup variations by changing spices, additional ingredients, and toppings. Here are some common types of variations:
- Curried Acorn Squash Soup uses curry powder or garam masala for an Indian-inspired flavor.
- Sweet and Tart Additions add fruits like Granny Smith apples for a sweet and tart flavor.
- Creamy & Cheese Soup
- Stir in 1/2 cup shredded sharp cheddar or Parmesan after blending.
- Finish with a drizzle of cream and a sprinkle of nutmeg.
- Spicy Version
- Add 1 tbsp red curry paste with the aromatics.
- Use coconut milk and garnish with lime juice, chopped cilantro, and chili flakes.
- Protein-Packed Lentil Version adds 1/2 cup red lentils when simmering with broth. It thickens the soup and adds plant-based protein.
- Smoky Bacon Version
- Sauté 3–4 strips of chopped bacon first, then cook the aromatics in the rendered fat.
- Crumble bacon on top before serving.
- Herbed Vegan Detox Version
- Skip the coconut milk.
- Add fresh ginger and turmeric while simmering.
- Finish with lemon juice and parsley.