Name: Easy Acorn Squash Soup Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 servings
Ingredients: 3 whole acorn squash (halved and seeded); 2 tbsp olive oil; salt and pepper (to season); 1 tbsp olive oil; 1 large yellow onion (roughly chopped); 6 large carrots (chopped); 6 stalks celery (chopped); 2 small sweet potatoes (scrubbed and chopped into cubes); 5 cloves garlic (peeled and smashed); 1 (2-inch) piece fresh ginger (peeled, sliced, and smashed); 12 ounces cauliflower florets ((approximately 3-4 cups)); 8-12 fresh sage leaves (roughly chopped); 1.5 tsp salt; 1 tsp freshly ground black pepper; 1/2 tsp ground cinnamon; 6 cups vegetable broth (or water (plus more as needed)); 1/2 cup half-and-half (or cream (optional)); Optional Toppings (Homemade Croutons, crackers, cheese, fresh herbs, nuts, seeds, everything-but-the-bagel seasoning, bacon, etc.)

Jump to Recipe Print Recipe

This Easy Acorn Squash Soup Recipe is made with roasted acorn squash, carrots, celery, and cauliflower and blended with fresh garlic, ginger, and a touch of ground cinnamon for a cozy fall soup the whole family will love (vegetarian and gluten-free).

Acorn Squash Soup Recipe

This acorn squash soup recipe is creamy, cozy, delicious and made with a handful of super simple, healthy ingredients. Filled with vegetables like carrots, celery, cauliflower, sweet potatoes, and acorn squash, this easy acorn squash soup is not only incredibly good for you, but also delicious.

Similar to my very favorite butternut squash soup recipe, this blended acorn squash soup is one that I love to make year-round – not just during the cool winter months. If you’re not a fan of eating the same dinner three nights in a row (yes, this does make a large pot of soup), this is one soup recipe that is easily frozen and reheated.

What is acorn squash

Acorn squash (Cucurbita pepo), while typically considered a winter squash, is part of the same species as summer squash (zucchini and crookneck squash). Indigenous to North and Central America, acorn squash produces yellow trumpet-looking flowers that are edible.

The most nutrient-dense of all summer squash, acorn squash –

Are a great source of vitamin C which helps boost immunity.
High in fiber (2.1 grams per 1 cup).
High in potassium (486 mg per 1 cup).

Click here to read my full post all about ACORN SQUASH, including how to pick, cut, and cook them.

Ingredients in Acorn Squash Soup

The ingredients in this acorn squash soup include –

Acorn squash – You will need three medium or two large acorn squash to make this recipe. Exact weight or amount isn’t super important, however, I always buy extra rather than less since the leftovers of this soup are so good. Unfortunately, I have yet to find pre-chopped or canned acorn squash puree, so feel free to substitute acorn squash with butternut squash or pumpkin if needed.
Carrot, celery, onion – Also known as a mirepoix, these vegetables are first sauteed before being boiled and pureed. They contribute loads of sweet and savory notes to the soup.
Sweet potatoes – I usually only add a couple of small sweet potatoes to a large pot of soup. Sweet potatoes strengthen the sweet undertones and contribute to the overall creaminess of the soup.
Cauliflower – cauliflower is crazy healthy, blends into silky smooth creaminess, and takes on any flavor.
Ginger and Garlic – fresh, fresh, fresh. Don’t worry about chopping or mincing either of these super small before cooking since they’ll be pureed with the rest of the soup. I do, however, recommend smashing them with the side of a knife to start the breaking-down process.
Fresh sage – Sage and acorn squash go hand in hand. Feel free to add it, or leave it out, however, it adds a nice additional flavor.
Ground cinnamon – Not too much. After all, we don’t want to overpower things, but a little ground cinnamon adds a nice warming touch.
Vegetable broth or water – I’ve used water, vegetable broth, and chicken broth. All make a wonderful soup.
Half-and-Half or another creamer (optional) – Creamer of any kind is completely optional. You can add it to the whole pot, to individual serving bowls, or add none at all. I like to add a little half and half, but never so much that it turns into a cream-tasting soup.

How to make Acorn Squash Soup

To make this acorn squash soup, simply:

First, roast the acorn squash – Preheat oven to 400 degrees F. and line a large baking sheet with parchment paper. Use a sharp, sturdy chef’s knife, cut the acorn squash in half from stem to tip and scoop out the seeds and stringy bits from the inside of the squash. Place the squash halves cut-side-up on the prepared baking sheet and drizzle with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper. Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through. Remove from the oven and set aside to cool before handling.
As the acorn squash cooks, start the soup – Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook for 4-5 minutes or until the onions soften and turn translucent. Add the carrots, celery, and sweet potatoes and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.
Add the cauliflower – Mix in the garlic and ginger and cook for approximately 1 minute. Add the cauliflower florets and mix well to combine. Add the fresh sage, salt, pepper, and cinnamon.
Add the broth, roasted acorn squash, and simmer – Add the water or vegetable broth to the pot and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 15 minutes. In the meantime, scoop the soft flesh from the roasted acorn squash and transfer to the pot. Continue to simmer for an additional 15 minutes.
Blend soup – Once all the vegetables have softened, remove from heat and grab a blender, food processor, or immersion blender. Working in batches, fill your blender or food processor approximately half full with the soup and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed.
Season to taste – Over low heat, stir in the 1/2 cup of half-and-half (if using) and season with salt, pepper, and additional cream to taste. Stir often to prevent soup from burning.
Serve – Serve with all your favorite toppings including homemade croutons, crackers, pumpkin or sunflower seeds, fresh herbs, shredded cheese, or pomegranate arils, if desired.

It seems like a lot of work, but I promise it’s not as much as it seems. A lot of the time is spent chopping and waiting for vegetables to soften.

Do you have to peel acorn squash for soup?

This is a really great question since, technically, acorn squash does not need to be peeled.

Yes, you read that correctly – you can absolutely eat the skin of acorn squash.

That said, when it comes to this acorn squash soup, I’m going to leave this one up to you. I roast my squash with the skin on and then scoop out the soft, roasted flesh. I do not add the skin to the soup.

Why? I have no idea. After all, assuming you have a high-speed blender or immersion blender, the tender roasted skin should have no problem blending together with the rest of the soup. I’ll have to give it a try next time…

Can you freeze acorn squash soup?

Absolutely.

The best part about all squash soups is that they taste even better the next day and freeze really well.

You may store this leftover acorn squash soup in the refrigerator for up to 7 days. Typically, the soup will thicken slightly as it cools, so you may need to add a little water when reheating.

To freeze acorn squash soup, allow the soup to cool before transferring to freezer-safe ziplock bags or storage containers. Remove as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary).

To thaw, transfer soup to the refrigerator overnight or transfer to a bowl filled with warm water for faster thawing. Best enjoyed within 4 months.

Tips and Tricks

Keep this soup vegan and dairy-free by skipping the half-and-half or cream. Use coconut milk instead (or no cream at all).
This recipe makes a lot of acorn squash soup – enough to feed my husband and me for at least 3-4 nights. Refer to the section above on how to properly store and freeze this recipe should you wish to save it for later.
Always take care when blending hot soup – no matter the blending method – as it can be hot.
Add a little spice with a pinch of cayenne pepper.
Roast your seeds for a yummy snack.
For extra protein top your soup with ground Italian sausage or roasted chickpeas.

For more squash recipes check out –

If you make this acorn squash soup recipe, please leave me a comment and let me know! I always love to hear your thoughts.

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon on INSTAGRAM! Follow The Forked Spoon on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of the latest recipes and updates.