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Cozy up with a bowl of roasted acorn squash soup, a dish filled with delicious, warm flavors that only takes 15 minutes of work. Topped with crumbled feta and pumpkin seeds, you can’t go wrong with this meal!
save this recipe!Let’s be real: Most people don’t know the first thing about cooking an acorn squash! They don’t get much attention, even though they’re so delicious.
So, let’s dive into one of my favorite ways to use this ingredient: acorn squash soup! This soup is made similarly to butternut squash soup. You roast it, simmer it with other veggies and ingredients, and then mash everything together!
If you want something warm and cozy to enjoy (especially on Thanksgiving), acorn soup is the perfect recipe. It’s made with loads of veggies (including sweet potatoes) and topped with feta, pumpkin seeds, and thyme, so you know it’s good!
here’s what you’ll need
This acorn squash soup recipe has two parts: roasting the acorn and sweet potato, and creating the soup. Jump to the recipe card for the full quantities.
- Acorn Squash: Cut them in half neatly if you plan to use them as bowls (the prettiest way to serve this dish).
- Sweet Potatoes: Next, you will need medium-sized sweet potatoes. We’ll cube and roast these alongside the squash.
- Mirepoix: This combination of white or yellow onion, celery, and carrots creates the best flavor base.
- Garlic: Fresh is best!
- Vegetable Broth: To liquify the soup, we will use vegetable broth. Feel free to use low-sodium or homemade vegetable broth!
- Cauliflower: Finally, for the veggies, you will need roughly chopped cauliflower. This adds a smooth, velvety texture to the soup (while also helping to keep it relatively low-calorie).
- Toppings: Optionally, top your acorn soup with pumpkin seeds, feta cheese, crushed red pepper, and herbs!
How to make acorn squash soup
Acorn squash soup requires 15 minutes of prep time, which involves chopping, scooping, and mashing. All in all, it’s an easy soup that’s well worth the one-hour cook time! This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Prep the Squash & Potatoes
Preheat the oven to 400°F (204°C). Cut the squash in half vertically (from north to south) and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of olive oil onto the potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
Step 2: Roast the Veggies
Set the squash halves, cut side up, on a baking sheet, and then add the sweet potato chunks to the same sheet. Bake for 45 to 60 minutes, until fork-tender.
Step 3: Create the Flavor Base
Meanwhile, heat 1 Tbsp of olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring often, until the veggies are softened (about 5 to 7 minutes).
Step 4: Add the Broth and Cauliflower
Add the broth and cauliflower. Simmer until the cauliflower is fork tender, about 10 minutes.
Step 5: Blend the Ingredients
Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup.
Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth.
serving ideas
Soup and salad, anyone? How about pasta? Here are my favorite acorn squash soup pairings!
- Pasta is always a good idea, and a bowl of buttery noodles topped with your favorite sauce would be delicious alongside this soup.
- A sandwich! Because soup and a sandwich are always a good idea, consider pairing this with your favorite ‘wich.
- A salad! This soup is undeniably vegetable-packed on its own, so why not add more with a salad? After all, you can never have too many veggies. Try it with classic Caesar or Thai cucumber!
Roasted Acorn Squash Soup Recipe
Ingredients
Veggies
- 2 acorn squashes
- 2 medium sweet potatoes
- 2 Tbsp olive oil, 30 mL
- ¼ tsp each salt and pepper
Soup
- 1 Tbsp olive oil, 15 mL
- 1 cup diced yellow or white onion, about 1 medium onion
- 1 cup diced carrot, about 2 carrots
- 1 cup diced celery, about 2 to 3 ribs
- 3 cloves garlic, minced
- 3 cups vegetable broth, 700 mL
- 3 cups roughly chopped cauliflower, about ½ a head
- Topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
- Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
- Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
- Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
- Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
