Name: Acorn Squash Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 acorn squash; 2 tablespoons olive oil (for squash); ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil (for sautéing); 1 small onion, diced; 2 celery stalks, diced; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 3 cups vegetable broth; 1 tablespoon pumpkin seeds; 1 teaspoon red pepper flakes; 1 teaspoon fresh thyme leaves

Jump to Recipe

If you have never tried Acorn Squash Soup, you are in for a real treat. This vibrant, comfort-food classic is a soul-warming bowl of creamy, naturally sweet squash pureed into a velvety soup that’s both nourishing and decadent. The charm of Acorn Squash Soup lies in its beautifully balanced layers of flavors—from the tender roasted squash and earthy vegetables to the hint of garlic and subtle warmth of spices. It’s a dish that feels fancy enough for guests but simple enough for a cozy night in. Trust me, once you make this soup, it will quickly become a beloved favorite to comfort and satisfy you all season long.

Ingredients You’ll Need

What’s wonderful about this Acorn Squash Soup is how straightforward the ingredients are, yet each one plays an essential role to bring the dish alive. The sweetness from the acorn squash, the savory depth from the sautéed onion and bell pepper, and the warmth from garlic and selective seasoning all come together effortlessly.

Acorn squash: The star ingredient with a naturally sweet and nutty flavor and creamy texture when cooked.
Olive oil: Adds richness and helps caramelize the vegetables for enhanced flavor.
Salt and black pepper: Basic seasonings that bring out and balance the natural flavors.
Onion (small, diced): Provides a mild sweetness and savory depth once softened.
Celery stalks: Adds subtle aromatic freshness and texture balance.
Red bell pepper (medium, diced): Infuses bright color and a hint of fruity sweetness.
Garlic cloves: Contributes warm, fragrant notes that elevate the soup.
Vegetable broth: The flavorful liquid base that ties everything together without overpowering.
Pumpkin seeds (optional garnish): Offers a delightful crunch and nutty contrast when sprinkled on top.
Red pepper flakes (optional garnish): For those who enjoy a little kick and warmth.
Fresh thyme (optional garnish): Adds an herby brightness and beautiful aroma.

How to Make Acorn Squash Soup

Step 1: Roast the Acorn Squash

Start by preheating your oven to 400°F (200°C). Cut your acorn squash in half lengthwise and scoop out all the seeds. Then, drizzle 2 tablespoons of olive oil evenly over the inside surfaces of the squash and rub it in gently. Season with a pinch of salt and pepper. Place the squash halves cut side up on a baking sheet and roast them for about 40 minutes, or until the flesh becomes fork-tender and fragrant. This roasting process caramelizes the natural sugars in the squash, bringing out intense sweetness and creating the perfect base for your soup.

Step 2: Sauté the Vegetables

While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add your diced onion, celery, red bell pepper, and minced garlic. Stir often as you cook until the vegetables soften, about 5 minutes. This step builds layers of flavor and releases their natural sweetness and aromatic qualities, which makes the soup taste rich and comforting.

Step 3: Simmer the Soup Base

Once the veggies have softened, pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for around 10 minutes, allowing all the flavors to mingle beautifully. This step creates a savory, well-rounded base that complements the sweetness of the squash perfectly.

Step 4: Add the Roasted Squash

When the acorn squash is done roasting and cool enough to handle, scoop the tender flesh out of the shells, leaving a thin layer if you plan to serve the soup directly inside the squash for a charming presentation. Add the squash flesh to your simmering pot of veggies and broth. Cook them together for an additional minute so the flavors can blend seamlessly.

Step 5: Blend Until Smooth

Carefully blend the soup using a handheld immersion blender right in the pot for convenience and ease, or work in batches in a traditional blender. If you use a regular blender, remember to vent the top by removing the vent lid and covering it with a thick towel to let steam escape safely—and avoid accidents! Blend until silky smooth and creamy. This step transforms your soup into that luscious, velvety texture that makes Acorn Squash Soup so irresistibly comforting.

Step 6: Garnish and Serve

Now comes the fun part—adding garnishes that elevate both the flavor and appearance of your soup. Try pumpkin seeds for a nutty crunch, a sprinkle of red pepper flakes for subtle heat, and fresh thyme leaves for aromatic depth. Serve the soup piping hot, either in traditional bowls or even in the acorn squash shells if you want to wow your guests with rustic charm.

How to Serve Acorn Squash Soup

Garnishes

Garnishing Acorn Squash Soup is a wonderful way to add texture, flavor, and visual interest. Crunchy toasted pumpkin seeds provide a delightful contrast to the creamy soup. A sprinkle of crushed red pepper flakes adds just the right amount of warmth if you like a bit of heat. Fresh thyme adds color and a fragrant herbal note that brightens the whole bowl. Don’t underestimate how much a simple garnish can elevate your experience!

Side Dishes

This soup pairs beautifully with a variety of side dishes. A crusty slice of artisan bread or warm garlic baguette complements the soup’s creaminess perfectly for dipping. For a light meal, serve alongside a crisp green salad dressed with a tangy vinaigrette to balance the richness. Roasted Brussels sprouts or caramelized root vegetables also make wonderful, hearty sides that echo the autumnal tones of the soup.

Creative Ways to Present

Looking to impress? Serve your Acorn Squash Soup inside the roasted squash halves themselves for a stunning presentation that’s both rustic and elegant. You can also drizzle a swirl of coconut cream or a dollop of crème fraîche on top, accompanied by a sprinkle of toasted seeds or fresh herbs to create a gourmet touch. Warm soup cups or mini pumpkin bowls can turn this comforting dish into a standout at any dinner party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your Acorn Squash Soup in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it a convenient option for quick lunches or cozy dinners throughout the week. Just give it a good stir before reheating.

Freezing

Acorn Squash Soup freezes beautifully, which is perfect for meal prepping or saving excess soup. Pour it into freezer-safe containers, leaving some room at the top for expansion, and freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat the soup slowly over low to medium heat on the stove, stirring occasionally to prevent sticking and to maintain that perfect creamy texture. If reheating from frozen, thaw first and then warm gently. You can add a splash of broth or water if needed to loosen it up to your preferred consistency.

FAQs

Can I use a different type of squash for this soup?

Absolutely! While acorn squash has a unique slightly nutty and sweet flavor, you can substitute with butternut squash or kabocha if you prefer. Just keep in mind the cooking times might vary slightly.

Is this soup vegan and gluten-free?

Yes, Acorn Squash Soup made with vegetable broth and the ingredients listed is naturally vegan and gluten-free, making it perfect for many dietary preferences.

How can I make the soup spicier?

If you like heat, try adding more red pepper flakes during cooking or as a garnish, or a dash of cayenne pepper. You can also add black pepper generously for some warmth without overpowering the soup.

Can I prepare this soup in advance?

Definitely! You can roast the squash and sauté the vegetables a day ahead, then combine and blend just before serving. The soup also keeps well refrigerated or frozen as noted.

What’s the best blender to use for hot soups?

An immersion blender is ideal for hot soups since you can blend directly in the pot safely. If you don’t have one, a high-quality countertop blender works, but remember to vent the lid properly and blend in batches to avoid steam buildup.

Final Thoughts

Acorn Squash Soup is one of those special dishes that feels like a warm hug in a bowl. Its subtle sweetness, comforting texture, and simple wholesome ingredients make it a perfect recipe to enjoy year-round but especially in cooler months. Give this recipe a try—you might just find yourself craving it again and again for its ease, flavor, and heartwarming qualities.

Acorn Squash Soup Recipe

★★★★★

4.9 from 30 reviews

Author: anna
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and comforting acorn squash soup recipe that blends roasted acorn squash with savory vegetables and fragrant herbs. This easy-to-make soup is perfect for fall and winter, offering a delicious and warming meal that’s naturally gluten-free and vegetarian. Garnished with crunchy pumpkin seeds and fresh thyme, it delivers a perfect balance of flavors and textures.

Instructions

Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds.
Season Squash: Drizzle 2 tablespoons of olive oil evenly over the inside of each squash half and rub to coat. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
Roast Squash: Place the squash cut side up on a baking sheet and roast in the preheated oven for 40 minutes, or until the flesh is tender when pierced with a fork.
Sauté Vegetables: While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, celery, red bell pepper, and minced garlic. Cook, stirring frequently, until the vegetables soften and become fragrant, about 5 minutes.
Add Broth and Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld the flavors.
Scoop Squash Flesh: Once roasted, scoop the flesh out of the acorn squash halves, leaving a thin layer if you plan to serve the soup in the shells for a rustic presentation.
Add Squash to Pot: Add the roasted squash flesh to the pot and stir well. Cook together for an additional minute to blend flavors.
Blend Soup: Use a handheld immersion blender to purée the soup until smooth. If using a traditional blender, blend in batches, venting the lid properly and covering with a towel to allow steam to escape safely.
Garnish and Serve: Ladle the smooth soup into bowls or back into the squash shells. Garnish with pumpkin seeds, a sprinkle of red pepper flakes, and fresh thyme leaves if desired. Serve hot.

Notes

To enhance the soup with creaminess, you can add a splash of coconut milk or cream before blending.
For a nutty flavor, toast the pumpkin seeds lightly before garnishing.
This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Adjust the spiciness by varying the amount of red pepper flakes or omitting them for a milder flavor.
If serving in the acorn squash shells, handle carefully as they can be hot after baking.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: American