All Recipes
Beverages
Breakfast
Appetizers
Dinner
Sides
Dessert
Videos
Embrace the essence of autumn with Acorn Squash Soup. Roasted acorn squash, a touch of warmth from fragrant spices, all in a creamy broth base this easy-to-make soup is a cozy celebration of the season’s bounty.
Whether you’re making Stuffed Acorn Squash or serving Butternut Squash Pumpkin Soup in an actual pumpkin bowl, there’s something beautiful and cozy about these squashes. I think my favorite way to use them is in soup recipes, especially during the fall.
What I Love About This Recipe
- Rich, Velvety Texture: Acorn Squash Soup has a luscious, creamy texture that’s incredibly satisfying and comforting. Its versatility shines as you have the creative control to craft a thicker, heartier soup or a more luxurious, cream-infused version.
- Perfect for Hosting: It makes an impressive starter or main course for gatherings and dinner parties. It pairs nicely with Oven Roasted Turkey and Butternut Squash Salad.
- Adaptable: This soup can be adapted for different dietary preferences, including vegetarian and vegan options. You can make it dairy-free by using coconut milk instead of heavy cream, or you could try my Curried Pumpkin Soup.
How to Make Acorn Squash Soup
Roast the squash. Halve the acorn squash, scoop out and discard the seeds, then generously brush the insides with olive oil. Season with salt and roast for 40 minutes at 400º F, or until the flesh tenderizes slightly.
Sauté onions and garlic with spices. In a large pot, heat olive oil over medium heat. Sauté finely diced onions until they become translucent, typically about 3 to 5 minutes. Add minced garlic and cook for an additional minute. Then, introduce the curry powder, chili powder, and garlic salt to the pot, stirring to blend these aromatic spices with the sautéed onions and garlic.
Simmer. Pour the broth and heavy cream into the pot, then lower the heat to a gentle simmer. Carefully scoop out the roasted acorn squash flesh with a spoon and incorporate it into the soup mixture. Allow the soup to gracefully simmer on low heat for an additional 10 minutes, letting the flavors meld to perfection.
Blend. In batches, scoop the soup into a blender and blend until it reaches a smooth consistency. Alternatively, you can use an immersion blender to achieve a silky soup texture.
Recipe Variations
- Make it vegan – To make acorn squash soup vegan, you can easily substitute the heavy cream with coconut milk.
- Infuse it with a spicy kick – For a spicy twist, simply incorporate some red curry paste.
Make Ahead and Freezing Instructions:
- To Make Ahead: To prepare the soup in advance, follow the recipe guidelines up to the point of blending the soup. Allow it to cool, then transfer it to an airtight container and refrigerate for up to 2-3 days.
- To Freeze: To freeze, ladle the cooled soup into freezer-safe containers, leaving some room for expansion. Seal tightly, label with the date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop when ready to enjoy.
Acorn Squash Soup Recipe
Equipment
- Large Pot
- Rimmed Baking Sheet
- Blender or immersion blender
Ingredients
- 3 Acorn Squash halved and seeded
- 2 tablespoons Olive Oil + more for brushing the squash
- 1 medium Yellow Onion diced
- 3 Garlic Cloves minced
- 1 tablespoons Curry Powder
- 1/2 teaspoon Chili Powder
- 2 teaspoons Garlic Salt
- 2½ cups Broth
- 1 cup Heavy Cream
Instructions
- Roast the squash. Halve the acorn squash, scoop out and discard the seeds, then generously brush the insides with olive oil. Season with salt and roast for 40 minutes at 400º F, or until the flesh tenderizes slightly.
- Sauté onions and garlic with spices. In a large pot, heat olive oil over medium heat. Sauté finely diced onions until they become translucent, typically about 3 to 5 minutes. Add minced garlic and cook for an additional minute. Then, introduce the curry powder, chili powder, and garlic salt to the pot, stirring to blend these aromatic spices with the sautéed onions and garlic.
- Simmer. Pour the broth and heavy cream into the pot, then lower the heat to a gentle simmer. Carefully scoop out the roasted acorn squash flesh with a spoon and incorporate it into the soup mixture. Allow the soup to gracefully simmer on low heat for an additional 10 minutes, letting the flavors meld to perfection.
- Blend. In batches, scoop the soup into a blender and blend until it reaches a smooth consistency. Alternatively, you can use an immersion blender to achieve a silky soup texture.
Notes
Make-Ahead and Freezing Instructions:
- To Make Ahead: To prepare the soup in advance, follow the recipe guidelines up to the point of blending the soup. Allow it to cool, then transfer it to an airtight container and refrigerate for up to 2-3 days.
- To Freeze: To freeze, ladle the cooled soup into freezer-safe containers, leaving some room for expansion. Seal tightly, label with the date, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop when ready to enjoy.
Nutrition
I originally shared this recipe on 9-8-2019. It has been updated since on 10-25-2022 and in October 2023.
Great recipe for a delicious fall soup. I’ve never made acorn squash before, and this was simple and creamy fall soup. Love the combo of curry, chili and garlic flavors in this dish.