Roasted Acorn Squash Soup at Home

This is the absolute GO-TO Roasted Acorn Squash Soup! It’s straightforward to make, creamy and especially savory. The way the soup is made allows the notable natural flavor of the roasted acorn squash to truly shine through. This naturally vegan recipe is one the whole family will enjoy!

This acorn squash soup recipe is an straightforward and comforting dish that’s made with simple fall ingredients. For the most striking flavor, we’re using roasted acorn squash because it caramelizes and intensifies the natural sweetness and flavor.

With little effort and in only about 45 minutes, you will have a flavorful, veggie-packed meal that the whole family will love.

Why you’ll love this dish

• Especially hearty. This soup recipe is incredibly savory, comforting, and filling. You will surely leave the table satisfied!
• Healthy. This is loaded with wholesome ingredients that keep you satisfied while nourishing your body. Did you know that acorn squash is the healthiest of all of the squash varieties?!
• So savory. It’s so creamy, perfectly spiced and simply soul-warming. Dependable for this time of year!

Ingredients needed

This acorn soup recipe is made with minimal ingredients, most of which, you likely have in your kitchen. It’s the creamiest, coziest dish, reliable for cool fall or winter nights. Here are the ingredients needed:

• Acorn squash. Choose an acorn squash that is heavy for its size and has smooth, dull skin, and no soft spots. A good mix between green and orange coloring is desired. Avoid one that has shiny skin, which may indicate it was picked before full maturity.
• Other vegetables. A combination of onion, carrots, celery and garlic gives this soup plenty of heartiness, flavor and nutrients.
• Spices and herbs. For this soup especially well-seasoned, you’ll need dried sage, onion powder, fresh ginger, fresh parsley and salt and pepper to taste.
• Vegetable broth. We recommend using a low sodium veggie broth, so that you can control the amount of salt you like in the soup.
• Milk. I typically use a thick oat milk but genuinely any kind of milk would work well here.

How to cook this dish

Making this nutrient-rich acorn squash soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes particularly little effort to throw together. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Roast the squash. Preheat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash quite easily.
2. Sauté onion & garlic. In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let it cook for an additional minute.
3. Simmer the soup. Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
4. Add squash & milk. Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard. Add the squash and the milk into the soup and gently stir to combine.
5. Blend soup. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
6. Serve & enjoy! Season with additional salt and pepper, as desired, and top with cashew cream sauce.

Tips for recipe success

Here are a few tips and tricks to consider when making this soup:

• Roast the squash. Roasting the acorn squash until it is caramelized is CRUCIAL for a deep, rich, indulgent flavor.
• Adding milk. Feel free to be as generous or as conservative with the milk as you like. I typically add in a little extra for major creaminess.
• Cashew cream sauce. This simple cashew cream sauce recipe from Pinch of Yum is pleasing drizzled over the top. It adds lovely flavor and even more creaminess. Highly recommend!

Frequently asked questions

Serving suggestions

There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some kitchen-made croutons (or store-bought) topping this soup would also be nice.

As far as other sides go, a sandwich or grilled cheese would be flavor-packed. To keep things on the light side, try a fresh green salad.

Storage recommendations

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

More simple soup recipes:

• Lentil Chili
• Butternut Squash Soup
• Vegan Split Pea Soup
• Crockpot Potato Soup
• Minestrone Soup
• Vegetarian Chili
• Vegetarian French Onion Soup
• Chickpea Noodle Soup