Acorn Squash Soup

I’ve been making acorn squash soup for years, and it never fails to impress with its silky texture and naturally sweet flavor. This vegan recipe transforms humble acorn squash into a restaurant-quality soup that’s perfect for chilly autumn evenings or any time you need something warm and nourishing.

The first time I made this soup, I was amazed at how the roasted acorn squash created such incredible depth of flavor without any cream or dairy. Now it’s my go-to when I want something hearty and healthy that comes together in about an hour. The combination of roasted squash, aromatic vegetables, and savory broth creates a comforting bowl that’s packed with fiber, vitamins, and potassium. Whether you serve it in regular bowls or get creative and use the squash shells as decorative serving vessels, this creamy acorn squash soup recipe delivers cozy fall flavors with every spoonful.

What You’ll Need to Make This Soup

I always start with a medium-sized acorn squash that feels heavy for its size, which means it’s ripe and ready to use. Pro tip: look for squash with dark green skin and a small orange patch where it rested on the ground, and it should sound hollow when tapped.

• 1 medium acorn squash (about 1.5 to 2 pounds)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, diced
• 2 celery stalks, chopped
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth (I prefer low-sodium so I can control the seasoning)
• 1 tablespoon pumpkin seeds, optional for garnish
• 1 teaspoon red pepper flakes, optional for garnish
• 1 teaspoon fresh thyme, optional for garnish

When selecting your vegetables, fresh garlic makes a noticeable difference over pre-minced versions. I also recommend using a good quality vegetable broth as it forms the flavor base of your soup.

How to Make the Best Acorn Squash Soup

I recommend preheating your oven before you start prepping so it’s ready when your squash is cut and seasoned. This simple step helps everything cook more efficiently.

Step 1: Preheat your oven to 400°F (200°C). While it heats, cut the acorn squash in half lengthwise from stem to bottom and scoop out all the seeds and stringy bits with a spoon.

Step 2: Drizzle 2 tablespoons of olive oil evenly over the inside of both squash halves, rubbing it in to coat completely. Sprinkle with salt and black pepper. This seasoning step is crucial for developing flavor during roasting.

Step 3: Place the squash halves cut side up on a baking sheet and roast for 40 minutes, or until the flesh is fork-tender and lightly caramelized around the edges. You’ll know it’s ready when a fork slides through easily and the flesh looks golden. Pro tip: if your squash seems a bit firm after 40 minutes, give it another 5 to 10 minutes.

Step 4: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, chopped celery, red bell pepper, and minced garlic. Cook for about 5 minutes, stirring often, until the vegetables have softened, the onion turns translucent, and everything smells fragrant. Your kitchen will smell amazing at this point.

Step 5: Pour in the vegetable broth and let the mixture come to a gentle simmer for about 10 minutes. This allows all the flavors to meld together beautifully.

Step 6: Once your roasted squash is cool enough to handle, scoop out the tender flesh. If you plan to serve soup in the shells for a decorative presentation, leave a thin 1/4-inch layer of flesh attached to maintain structure. Otherwise, scoop all the flesh out. Add the squash flesh to the pot with the vegetables and broth. Stir everything together and cook for an additional minute.

Step 7: Using a handheld immersion blender, carefully blend the soup for 1 to 2 minutes until completely smooth and creamy. If using a regular blender, work in batches and never fill it more than halfway. Always remove the center vent cap and cover with a thick kitchen towel to let steam escape safely. This prevents dangerous pressure buildup.

Step 8: Taste and adjust seasoning, adding more salt if needed. Ladle the hot soup into bowls or back into the roasted squash shells for presentation. Garnish with pumpkin seeds, a pinch of red pepper flakes, and fresh thyme if desired.

Common mistake to avoid: Don’t rush the blending process. Blend thoroughly to achieve that silky, restaurant-quality texture. If you still notice any chunks, pass the soup through a fine-mesh strainer.

Perfect Pairings for Your Soup

This vegan acorn squash soup pairs beautifully with crusty breads and light sides that complement its creamy richness.

Crusty French Bread: The crispy exterior and soft interior are perfect for dunking into the smooth soup, adding a satisfying textural contrast.

Homemade Dinner Rolls: Warm, buttery rolls balance the soup’s savory notes and make the meal more filling and complete.

Garden Salad with Vinaigrette: A fresh, crisp salad with tangy dressing cuts through the soup’s richness and adds nutritious greens to your meal.

Garlic Croutons: These crunchy toppings float beautifully on the soup and add an extra layer of flavor and texture with every spoonful.

Roasted Brussels Sprouts: Their slight bitterness and caramelized edges provide a delicious contrast to the sweet, creamy soup, making them ideal fall companions.

More Comforting Squash Soup Recipes

While acorn squash brings its unique sweetness to this creamy soup, butternut squash varieties offer equally delicious alternatives for autumn dining. The Roasted Butternut Squash Soup delivers deep caramelized flavors through oven roasting, while the Gordon Ramsay Butternut Squash Soup adds restaurant-quality refinement to weeknight dinners.

Transform soup night into a more substantial meal with the Savory Butternut Squash Gnocchi Soup, which combines creamy soup with tender dumplings. For fitness-focused meal planning, the Protein-Packed Butternut Squash Soup complements this acorn squash recipe beautifully, offering nutritious options for the entire week.

Keeping Your Soup Fresh

Store your cooled acorn squash soup in airtight containers in the refrigerator for 3 to 4 days. I always let it cool completely before sealing to prevent condensation buildup.

For reheating, I recommend warming it gently on the stovetop over low heat, stirring occasionally to maintain that silky texture. You can add a splash of vegetable broth if it thickens too much during storage. The soup also reheats beautifully in the microwave in 30-second intervals, stirring between each round.

Your Acorn Squash Soup Questions Answered

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