Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; Salt and pepper to taste; 1/4 cup coconut milk (optional)

Highlighted under: Healthy & Light

Warm up with a comforting bowl of roasted acorn squash soup, perfect for chilly days.

Created by

Heidi Lawson

Last updated on 2025-12-25T17:01:08.833Z

This roasted acorn squash soup is not only delicious but also packed with nutrients. The natural sweetness of the squash combined with savory spices creates a delightful flavor profile.

        Why You'll Love This Recipe
        Rich, sweet flavor enhanced by roasting
Creamy texture without the need for cream
Nutritious and filling for a wholesome meal

      

The Comfort of Roasted Acorn Squash Soup

As the temperatures drop, there's nothing quite like a warm, comforting bowl of soup to lift your spirits. Roasted acorn squash soup is a delightful way to indulge in the rich, sweet flavors of fall. The natural sweetness of the squash is intensified by roasting, creating a depth of flavor that is both satisfying and nourishing.

This soup not only warms you up but also offers a nutritious meal option packed with vitamins and minerals. Acorn squash is a fantastic source of fiber, which helps keep you full and satisfied. Coupled with the aromatic ingredients like garlic and onion, this soup transforms into a wholesome dish that can easily become a family favorite.

Versatility and Customization

One of the best aspects of roasted acorn squash soup is its versatility. You can easily adjust the flavor profile by adding spices or herbs that suit your taste. For a spicy kick, consider incorporating a pinch of cayenne pepper or a dash of smoked paprika. Alternatively, fresh herbs like thyme or sage can add an aromatic essence that complements the sweetness of the squash.

Moreover, this recipe can be easily adapted to suit dietary preferences. For a vegan version, simply omit the optional coconut milk or substitute it with another plant-based alternative. The creamy texture can be achieved by blending the soup thoroughly, ensuring a velvety smooth consistency that everyone will enjoy.

Serving Suggestions

Serve this roasted acorn squash soup with a slice of crusty bread or a warm baguette for a complete meal. The combination of the rich soup and hearty bread creates a satisfying experience that is perfect for lunch or dinner. For added flair, top the soup with roasted pumpkin seeds or a drizzle of balsamic glaze to enhance both flavor and presentation.

Additionally, this soup can be made ahead of time and stored in the fridge for up to five days, making it a convenient option for meal prepping. Simply reheat on the stove before serving, and enjoy the comforting aroma filling your kitchen once again.

Ingredients

For the Soup

2 medium acorn squashes
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
1/4 cup coconut milk (optional)

Make sure to use ripe acorn squash for the best flavor.

Instructions

Roast the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half, scoop out the seeds, and brush the flesh with olive oil. Place them cut-side down on a baking sheet and roast for about 30 minutes, or until tender.

Cook the Aromatics

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Combine Ingredients

Once the squash is done roasting, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth and ground cumin. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Blend the Soup

Use an immersion blender to puree the soup until smooth. Stir in coconut milk if desired, and season with salt and pepper to taste.

Serve warm, garnished with a drizzle of olive oil or a sprinkle of herbs.

Storage Tips

To ensure your roasted acorn squash soup stays fresh, store it in an airtight container in the refrigerator. It can be kept for up to five days, allowing you to enjoy leftovers throughout the week. If you want to extend its shelf life, consider freezing portions of the soup. Simply let it cool completely, then transfer it to freezer-safe bags or containers, and it will last for about three months.

When you’re ready to enjoy your frozen soup, thaw it overnight in the refrigerator or use the microwave for a quicker option. Reheat on the stove over low heat, stirring occasionally until warmed through. This way, you can savor the comforting flavors of this delicious soup whenever you like.

Nutritional Benefits

Acorn squash is not only delicious but also packed with essential nutrients. It's a great source of vitamins A and C, both of which play a crucial role in maintaining a healthy immune system. The fiber content in acorn squash aids in digestion and helps regulate blood sugar levels, making it a smart choice for those looking to maintain a balanced diet.

Additionally, this soup incorporates garlic and onions, both of which are known for their health benefits. Garlic has anti-inflammatory properties and can support heart health, while onions are rich in antioxidants. Together, these ingredients make roasted acorn squash soup a nourishing and wholesome meal option that you can feel good about.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3 days.

→ Can I freeze the soup?

Absolutely! Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.

→ What can I serve with this soup?

This soup pairs well with crusty bread or a simple green salad.

→ Can I use other types of squash?

Yes, you can substitute butternut squash or pumpkin if desired.