Did you know you can turn sweet little acorn squash into bowls of cozy soup?
This acorn squash soup recipe starts with roasted squash which is simmered with a handful of veggies and spices. It’s all blended together until smooth and creamy.
Packed with cozy goodness, we love to serve this soup with bread for dipping.
A Sweet & Savory Soup
- This soup uses acorn squash with other veggies like carrot, onion, and celery for an easy meal.
- Serve as a first course with some homemade croutons, a main course with a simple salad, or as an energizing workday lunch!
- The secret to making this a restaurant-quality soup is to roast the acorn squash which caramelizes the edges and gives it a sweet, full-bodied flavor.
- Cook an extra batch because acorn squash soup freezes beautifully and reheats in an instant!
- Fiber-rich acorn squash is super healthy, too! Loaded with vitamins and minerals, it’s filling as well as nutritious!
What’s in Acorn Squash Soup?
Squash – This soup uses acorn squash of course but you can also use other types of winter squash. Try butternut squash, delicata squash, and pumpkin. They can be used individually or combined. Roast up to 3 days ahead of time and refrigerate until you’re ready to make the soup.
Vegetables – Onions, carrots, and celery are balance the flavor while an apple adds a pop of freshness. Potatoes can be added if you’d like as well.
Seasonings – Fresh thyme adds an herby, clean flavor to acorn squash soup, but if it’s not available, dried will do. Try this easy, multi-purpose recipe for poultry seasoning in place of the sage. Use coconut milk instead of cream if you’d like.
How to Make Acorn Squash Soup
- Roast squash (as per recipe below).
- Soften onion, carrot, and celery in a saucepan.
- Add the roasted squash, diced apple, & broth and simmer until tender.
- Blend until smooth and add a splash of cream. Garnish with herbs if you’d like.
What to Serve with Acorn Squash Soup
Top acorn squash soup with a dollop of sour cream, some bacon bits, or some homemade croutons. Serve with a slice of thick garlic bread, a simple salad, or some sliced tomatoes and cucumbers from the garden!
Keep leftover acorn squash soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop. Freeze fresh batches of soup in zippered bags for up to 3 months, just omit the cream until ready to add while heating.
Cozy & Creamy Fall Soups
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Acorn Squash Soup
- 3 pounds acorn squash 2 medium or 1 large (4 cups)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion ½" diced
- 1 carrot chopped into 1-inch pieces
- 2 ribs celery chopped into 1-inch pieces
- 1 clove garlic minced
- ½ teaspoon dried thyme or 1-2 sprigs fresh
- ¼ teaspoon dried ground sage or poultry seasoning
- 3 cups chicken broth or vegetable broth
- 1 small apple, any tart variety peeled, cored and chopped
- 1 bay leaf
- 1 cup heavy cream or coconut milk
- salt and pepper to taste
- Preheat oven to 400°F. Cut squash in half and scoop out the seeds. Cut each half again so you have quarters. Brush with olive oil. Place on a baking sheet and roast 30-35 minutes or until squash is fork tender.
- While squash is roasting, heat the butter in a large saucepan or dutch oven. Add onion and cook until slightly softened.
- Add carrot, celery, garlic, and seasonings and cook until slightly softened.
- Scoop the flesh of the squash and add to the pot along with the broth & diced apple.
- Bring to a boil. Reduce heat and simmer covered for about 15 minutes or until apples are tender.
- Remove from heat (discard bay leaf and thyme stem if using fresh). Blend until smooth.
- Bring back to a simmer, stir in heavy cream to taste, and salt and pepper.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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