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Halved acorn squash brimming with mashed goodness, garnished with herbs and feta on a white plate. A spoon rests inside, ready for the savory acorn squash soup vibes. Additional ingredients and two glasses filled with cranberries linger in the background.
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Roasted Acorn Squash Soup Recipe

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: acorn squash soup, curried butternut squash soup, sweet potato squash soup
Diet: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

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.
    Halved acorn squash on a red background, with a white bowl containing seeds and pulp beside it, hinting at the perfect start for a cozy acorn squash soup. A spoon rests nearby, ready to embark on this culinary endeavor.
  • 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.
    Halved acorn squash and cubed sweet potatoes, perfect for acorn squash soup, seasoned with pepper on a baking tray against a red background.
  • 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.
    Chopped celery, carrots, onions, and minced garlic simmer in a black pot on a red surface, setting the stage for a delightful acorn squash soup.
  • Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
    A pot of chopped cauliflower, carrots, and celery on a red surface awaits transformation into a hearty acorn squash soup.
  • 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!
    Halved acorn squash filled with a creamy orange filling, reminiscent of acorn squash soup, garnished with herbs and feta cheese, on a white plate. Surrounded by rosemary, cauliflower florets, and a green squash.

Notes

Storage: You can keep leftover soup in the fridge or freezer. It will last in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months. Reheat it in the microwave or on the stovetop.
Safety Tip: If you use a countertop blender, leave the lid ajar to let the steam escape. Otherwise, the heat builds up and will explode. I like to leave the center cover out of the Vitamix lid and loosely cover it with a thick towel I hold with my hand.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 55.1g | Protein: 8.9g | Fat: 12g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 798mg | Potassium: 1878mg | Fiber: 13.5g | Sugar: 5.7g | Calcium: 135mg | Iron: 3mg
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