Make Acorn Squash Soup This Fall || Quick And Easy
I adored acorn squash soup from my very first spoonful. It is rich and creamy. And it has a deep nutty squash flavor that can’t be beat on a cool fall day.
It’s very easy to make. You won’t have to spend much time in the kitchen to get this soup on the table.
WHAT IS ACORN SQUASH SOUP
Acorn squash soup is made from … well … acorn squash.
This squash is commonly considered a winter squash. However, it technically belongs to the summer squash species.
It has a very distinctive sweet, nutty flavor. I find the flavor to be different from other squashes I have eaten, summer and winter varieties alike.
INGREDIENTS NEEDED FOR THIS RECIPE
There are few ingredients in this recipe. And they are all very easy to find.
Here is a list of them for you to reference when shopping.
- ACORN SQUASH – 3 pounds
- ONION – 3/4 cup, coarse chopped – any variety will work – I used red onion in my recipe
- OLIVE OIL – 3 – 4 tablespoons – used to roast squash and saute onions
- SALT – 1/2 teaspoon – enhances the other flavors in the soup
- PEPPER – 1/4 teaspoon – enriches the natural peppery flavor of the acorn squash
- GINGER – 1/4 – 1/2 teaspoon – adds a rich flavor and a warming quality to the recipe
- CINNAMON – 1/4 teaspoon – gives depth to the rich autumn flavors in the recipe
- VEGETABLE BROTH – 3 – 4 cups – used to create puree texture – vegetable broth works nicely and keeps the recipe vegetarian for those who follow that lifestyle – chicken broth can be used if desired
- LIGHT CREAM – 1/2 cup – gives the soup it’s creaminess and provides a richness to the recipe
HOW TO MAKE ACORN SQUASH SOUP
The first step to making this soup is to roast the acorn squash. To do this, you will need to cut the squash in half and remove the seeds.
Then you will drizzle some olive oil on the cut flesh of the squash, smear it around with your fingertips, and place it cut side down on a parchment lined baking sheet.
Bake the squash in a 350 degree oven until the flesh is soft enough to pierce with a fork. Then remove it from the oven and turn the squash face side up on the pan.
Turning the squash will make it cool much quicker. This will ensure that it is ready to scoop from the skin when you are ready to put it in the pot.
While the squash is cooling, you can chop your onion.
Place a few tablespoons of oil in a soup pot and warm it on med heat. Add the onion and seasonings and saute lightly.
Then add just a bit of the vegetable broth and allow the onion to simmer until it is thoroughly cooked.
At this point you can begin to scoop the flesh from the skin of the acorn squash and place it in the pot.
Next, add the light cream to the pot. Stir the mixture together.
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Then, add a little more vegetable broth as well. Do not add all of the broth. You should have about half of it in the pot at this point.
The rest can be added as needed to make the soup the consistency you prefer when you blend it.
Use an immersion blender to blend the soup until it is smooth. This can also be done in a blender or food processor.
If you are using a blender of food processor to blend your soup, be sure that the top is vented to allow the steam to escape.
HOW TO SERVE ACORN SQUASH SOUP
Acorn squash soup can be served just as it comes from the pot. It’s delicious!
However, if you want to add a few bells and whistles, you can toss some croutons on top. Sprinkle it with a little bit of freshly shredded parmesan cheese. Or even toss in some crushed red pepper.
I made some toasted garlic bread to enjoy with my bowl of soup. So good.
SUBSTITUTIONS FOR THIS RECIPE
There are several ways that you can make substitutions in this acorn squash soup recipe. It is a basic cream soup recipe that can be made with many other vegetables.
You can use any other winter squash in this dish. The seasonings that are in it are the perfect compliment to winter squash. So that substitution is a no-brainer.
Yet, it could be made with carrots, celery, or potatoes as well.
You can also substitute the vegetable broth for chicken broth if that’s what you have on hand. Or if that’s what you prefer.
And while light cream is my preferred choice for this recipe, it will work with heavy cream and milk alike. Heavy cream will give it a much ‘heavier’ taste and texture. And milk will lighten it up, perhaps even make it more of a broth like consistency.
HOW TO STORE THIS RECIPE
Acorn squash soup will last about 7 days in the refrigerator. Simply, keep it in an airtight container.
It also freezes very well. So, don’t hesitate to portion it out into single servings and put it in the freezer. It’s so nice to be able to just grab some soup to heat up and enjoy.
Recommended For You
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Acorn Soup Recipe
Equipment
- Sharp knife and cutting board
- Spoon
- Baking sheet
- Parchment paper
- Large soup pot
- Immersion blender
Ingredients
- 3 lbs acorn squash
- 3/4 cup red onion chopped
- 3 tbls extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 3 cups vegetable broth
- 1/2 cup light cream
Instructions
- Halve squash: Cut each acorn squash in half lengthwise and remove seeds with a spoon.
- Roast squash: Rub cut edges with a small amount of olive oil and place face-down on a parchment-lined baking sheet.
- Bake: Roast at 350°F (175°C) until tender and easily pierced with a fork.
- Cool: Remove from oven, turn squash cut-side up, and allow to cool slightly before handling.
- Sauté aromatics: Heat remaining olive oil in a soup pot over medium heat.
- Add onion and spices: Stir in chopped onion, salt, pepper, ginger, and cinnamon. Cook until softened.
- Simmer base: Add 1 cup vegetable broth, cover, and simmer until onions are fully tender.
- Add squash: Scoop flesh from roasted squash and add to the pot.
- Finish and blend: Pour in light cream and remaining broth, then blend with an immersion blender until smooth.
Video
Notes
- Spice to taste: Adjust ginger and cinnamon depending on how bold you want the flavor.
- Broth consistency: Start with 3 cups of broth and add more to reach your preferred thickness.
- No immersion blender? Use a countertop blender in batches, blending carefully with hot liquids.
- Roast ahead: The squash can be roasted a day in advance to save time.
- Cream substitute: For a dairy-free version, use full-fat coconut milk in place of light cream.
This quick and easy acorn squash soup is the perfect way to embrace the cozy flavors of fall! It’s rich, comforting, and so simple to make. If you try this recipe, I’d love to hear what you think — please leave a review or share your thoughts in the comments below! And if you have any questions or need tips along the way, don’t hesitate to ask — I’m always happy to help. Enjoy this delicious fall favorite!