This is probably my favorite acorn squash recipe. Similar in taste and preparation to my all-time favorite butternut squash soup, this acorn squash soup is creamy, cozy, and made with a handful of super simple, healthy, and fresh ingredients. Packed with veggies like carrots, celery, cauliflower, sweet potato, and acorn squash, it’s not only really delicious but also incredibly good for you. It’s also completely vegetarian and gluten-free, so a great option for entertaining a large group of friends with different dietary restrictions.
Roast the acorn squash: Cut each squash open and scoop the seeds out. Place each half on a lined and rimmed baking sheet, cut-side-up. Lightly coat the entire surface with olive oil and sprinkle with salt and pepper. Bake in a preheated until the squash is easily pierced with a fork. Remove from the oven and set aside until ready to use.
Soften the vegetable for the soup: Cook the onions in a large soup pot or Dutch oven in a little olive oil over medium heat until softened. Add the carrots, celery, and sweet potatoes and mix well to combine with the onion. Cover and continue to cook over medium heat, stirring often.
Mix in the garlic and ginger and cook, then add the cauliflower florets and mix well to combine. Add the fresh sage, salt, black pepper, and cinnamon. Add the water and bring it to a boil. Cover and reduce heat. Allow the vegetables to simmer.
Add the roasted acorn squash to the soup: Scoop the soft flesh from the cooked acorn squash and transfer it to the pot with the other softened vegetables. Continue to simmer for an additional 15 minutes.
Blend the soup: Use a blender, food processor, or immersion blender. Add the cream and 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 the soup from burning.