Name: Acorn Squash Soup
Prep time: 15 min
Cook time: PT-489046H21M58S
Total time: 1 h
Cuisine: American
Ingredients: 1 large acorn squash; 1–2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 3–4 cups vegetable broth or chicken broth; 1/4–1/2 cup heavy cream or coconut milk (optional); Salt, to taste; Black pepper, to taste; Pinch of ground nutmeg or cinnamon (optional); Optional garnishes: fresh thyme, sage, toasted pumpkin seeds, extra cream drizzle

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Acorn squash soup is warm, creamy, and full of cozy fall flavor. It’s one of those recipes I love making when the temperatures drop and I want something soothing, nourishing, and a little bit special. With its naturally sweet and nutty flavor, acorn squash makes the perfect base for a comforting bowl of soup that feels both wholesome and satisfying.

Why You’ll Love This Recipe

I love this soup because it’s simple to make, but tastes like it came from a fancy café. Roasting the acorn squash brings out its sweetness, while garlic, onion, and a touch of cream add richness and depth. It’s naturally gluten-free, easy to make vegetarian or vegan, and perfect as a starter or a light meal on its own. I also enjoy how beautifully it reheats—making it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash
Olive oil
Onion (chopped)
Garlic (minced)
Vegetable broth or chicken broth
Heavy cream or coconut milk (optional, for added creaminess)
Salt
Black pepper
Nutmeg or cinnamon (optional, for warmth)
Fresh herbs (like thyme or sage, optional for garnish)

Directions

I preheat the oven to 400°F (200°C), cut the acorn squash in half, scoop out the seeds, and place it cut side down on a baking sheet.
I roast the squash for 35–40 minutes, or until it’s soft and easily pierced with a fork.
While it cools, I heat olive oil in a pot and sauté the onion until soft, then add the garlic and cook for another minute.
I scoop the roasted squash from the skin and add it to the pot along with the broth.
I let everything simmer for about 10–15 minutes to blend the flavors.
I use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
I stir in a splash of cream or coconut milk, season with salt, pepper, and a pinch of nutmeg or cinnamon if I want extra warmth.
I serve it hot, topped with herbs, a drizzle of cream, or toasted seeds for crunch.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prep, 40 minutes to roast the squash, and another 20 minutes to finish the soup—so it’s ready in just over an hour.

Variations

Sometimes I roast a few garlic cloves with the squash for extra depth. I’ve also added chopped apples or carrots to the pot for a sweeter, more complex flavor. If I want to make it spicy, I toss in a pinch of cayenne or a swirl of chili oil on top. For a richer version, I finish with a dollop of crème fraîche or a handful of shredded cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. If it thickens too much, I just add a splash of broth or water while reheating. It also freezes well—I cool it completely before storing in freezer-safe containers for up to 3 months.

FAQs

Can I use frozen or pre-cut squash?

Yes, I can. If I’m short on time, I use frozen cubed acorn squash or pre-cut squash from the store. I roast or sauté it before blending.

Do I need to peel the squash?

Nope—I roast it with the skin on, then scoop out the soft flesh. It’s much easier than trying to peel it raw.

Can I make this vegan?

Yes, I use vegetable broth and coconut milk or another plant-based cream. It still turns out creamy and delicious.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for easy cleanup. If I’m using a countertop blender, I blend in batches and vent the lid slightly to avoid steam buildup.

What goes well with this soup?

I usually serve it with crusty bread, a green salad, or grilled cheese. It also makes a lovely starter for a fall dinner or holiday meal.

Conclusion

Acorn squash soup is a cozy, flavorful dish that brings out the best of fall’s natural sweetness. It’s simple, nourishing, and endlessly customizable, making it a favorite in my kitchen all season long. Whether I’m serving it as a light lunch, a dinner starter, or a make-ahead meal, it always hits the spot.