Name: Acorn Squash Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeded; 2 tablespoons olive oil, divided; 1 medium onion, chopped; 2 cloves garlic, minced; 1 carrot, peeled and chopped; 1 apple, peeled, cored, and chopped; 4 cups vegetable broth; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup coconut milk or heavy cream; Salt and pepper to taste; Pumpkin seeds and fresh thyme for garnish (optional)

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Creamy, golden, and brimming with cozy flavors, this Acorn Squash Soup Recipe is my absolute go-to when autumn leaves start swirling outside. With roasted acorn squash as the star, it’s wholesome, velvety, and naturally sweet, balanced beautifully by hints of apple and warm spices. Whether you’re cuddling up for a quiet night or hosting a gathering with friends, this soup is sure to become your new favorite way to welcome sweater weather.

Ingredients You’ll Need

You won’t believe how just a handful of vibrant, everyday ingredients can transform into a soul-soothing bowl of comfort. Each one brings something essential—the squash lends its earthy sweetness, the apple adds a lovely tart lift, and a sprinkle of spices awakens everything with warmth.

Acorn squash: Roasted until caramelized, this brings natural sweetness, creamy texture, and gorgeous color.
Olive oil: Adds richness and helps create those perfectly roasted and sautéed veggies.
Onion: Provides a savory base, making the whole soup taste richer and fuller.
Garlic: Just a couple of cloves bring a gentle, aromatic depth to every spoonful.
Carrot: Contributes an extra layer of sweetness and a subtle orange hue.
Apple: The secret to a delicate brightness and a touch of fruity intrigue.
Vegetable broth: Ensures the soup has plenty of flavor and a perfectly light texture.
Ground cinnamon: Infuses the soup with a warm, unmistakable autumn note.
Ground nutmeg: Adds a hint of nuttiness and spice, making the flavors pop.
Ground ginger: Delivers a gentle spiced warmth that ties everything together.
Coconut milk or heavy cream: For lovely creaminess; pick whichever suits your mood or dietary needs.
Salt and pepper: Simple but crucial for making all the flavors sing.
Pumpkin seeds and fresh thyme (optional): The perfect final touch for a crunchy, herbaceous garnish.

How to Make Acorn Squash Soup Recipe

Step 1: Roast the Acorn Squash

Preheat your oven to 400°F. Brush the cut sides of your acorn squash with a bit of olive oil, then lay them cut-side down on a baking sheet. Let them roast for 40 to 45 minutes, until the flesh is fork-tender and caramelized. This step draws out all the squash’s natural sweetness and gives your Acorn Squash Soup Recipe its gorgeous, deep flavor.

Step 2: Prepare the Base

While the squash is cooling, set a large pot over medium heat and add the remaining olive oil. Toss in the onion, garlic, carrot, and apple. Sauté everything together for around 5 to 7 minutes—just enough for the vegetables to soften and begin building those delicious background flavors.

Step 3: Build the Soup

Scoop out the roasted squash flesh (careful, it might still be warm!) and add it to the pot with your sautéed veggies. Pour in the vegetable broth and stir in the cinnamon, nutmeg, and ginger. Bring everything up to a gentle boil, then lower the heat and let it simmer for about 15 minutes. This is where all the flavors mix and mingle.

Step 4: Blend Until Velvety Smooth

Now comes the magic! Use an immersion blender right in the pot, or carefully work in batches with a blender, to puree everything until the texture is ultra-smooth and creamy. If you like your soup a tad chunkier, blend less—you’re in charge.

Step 5: Creamy Finish & Seasoning

Return the soup to gentle heat after blending, then stir in your coconut milk or heavy cream. This is the secret to that dreamy, rich finish. Give it a taste, and season with salt and pepper until every spoonful tastes absolutely perfect. Warm it through, then you’re ready to serve up your Acorn Squash Soup Recipe!

How to Serve Acorn Squash Soup Recipe

Garnishes

The finishing touches can transform a simple bowl of soup into something restaurant-worthy. I love scattering a handful of crunchy pumpkin seeds over the top, and a few fresh thyme leaves bring just the right pop of green and flavor lift. A swirl of coconut milk or cream always looks stunning if you’re feeling playful!

Side Dishes

Pair this Acorn Squash Soup Recipe with a warm, crusty baguette or a slice of rustic sourdough for soaking up every drop. A crisp green salad, perhaps with toasted nuts and a tart vinaigrette, completes the meal and lets the mellow flavors of the soup shine.

Creative Ways to Present

For a show-stopping presentation, serve your soup in hollowed-out acorn squash halves—nothing says autumn like edible bowls! Tiny ramekins make perfect portions for appetizers, and a big soup tureen is always a hit at gatherings for serving family-style.

Make Ahead and Storage

Storing Leftovers

Cool any leftover soup to room temperature before transferring it into airtight containers. Kept in the fridge, your Acorn Squash Soup Recipe will stay delicious for up to four days—perfect for easy lunches or quick suppers!

Freezing

This soup actually gets better after a little nap in the freezer! Pour it into freezer-safe containers, leaving a touch of space at the top for expansion. It’ll keep well for up to three months, ready to bring instant comfort whenever you crave it.

Reheating

When you’re ready for a bowl, simply reheat the soup gently on the stovetop over medium-low heat, stirring frequently. If it’s too thick, add an extra splash of broth or water until you reach your preferred consistency. Let it heat until piping hot, and enjoy!

FAQs

Can I use butternut squash instead of acorn squash?

Absolutely! Butternut squash has a similar sweetness and texture, so it’s a great substitute if that’s what you have on hand. The flavor will be just as wonderful, though a little bit different in character.

Is this Acorn Squash Soup Recipe vegan?

It can be! Just stick with coconut milk instead of heavy cream, and confirm your vegetable broth is vegan. All the other ingredients fit nicely into a plant-based diet.

How do I make the soup thicker or thinner?

For a thicker soup, simply reduce the broth a bit—or skip adding all of it until you see your preferred thickness. For a thinner consistency, add more broth or stir in extra coconut milk or water until it’s just right for you.

Can I prepare the squash ahead of time?

Definitely. Roast your acorn squash up to a day ahead and stash it in the fridge. When you’re ready, just scoop out the flesh and add it to the pot—this makes the rest of the recipe come together lightning fast.

What toppings go best with this soup?

Pumpkin seeds and fresh thyme are my personal favorites, but a sprinkle of chili flakes, crispy fried onions, or even a splash of balsamic reduction can all elevate your Acorn Squash Soup Recipe in delicious ways.

Final Thoughts

If you’re searching for a comforting, colorful meal this season, I can’t recommend this Acorn Squash Soup Recipe highly enough. It’s rich, simple, and endlessly adaptable—perfect for weeknights or special occasions. Give it a try and let this cozy classic warm your home and heart!

Acorn Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

Warm up with a cozy bowl of Acorn Squash Soup, a creamy and flavorful dish perfect for fall. This vegan and gluten-free recipe is easy to make and full of seasonal spices that will delight your taste buds.

Ingredients

Scale

For the Soup:

2 medium acorn squash, halved and seeded
2 tablespoons olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
1 apple, peeled, cored, and chopped
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup coconut milk or heavy cream
Salt and pepper to taste
Pumpkin seeds and fresh thyme for garnish (optional)

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Instructions

Preheat the oven: to 400°F. Brush the cut sides of the acorn squash with 1 tablespoon olive oil and place cut-side down on a baking sheet. Roast for 40 to 45 minutes, until the flesh is tender. Let cool slightly, then scoop out the flesh and set aside.
Cook the vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion, garlic, carrot, and apple. Cook for 5 to 7 minutes, until softened.
Add seasonings and broth: Stir in the roasted squash, vegetable broth, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 15 minutes.
Puree the soup: Use an immersion blender or transfer in batches to a blender to puree until smooth.
Finish the soup: Stir in coconut milk or cream, and season with salt and pepper. Heat through and serve warm, garnished with pumpkin seeds and thyme if desired.