Creamy Acorn Squash Soup Recipe

A bowl of green soup on a stone slab with autumn leaves next to it.

This cozy fall soup brings out the deep, nutty flavor of roasted acorn squash with warm spices and a velvety finish. It’s a simple recipe that makes the most of seasonal produce and is easy to blend smooth for a comforting bowlful on chilly days.

Course Soups

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 169kcal

Author Diane Gail

Ingredients

3 lbs acorn squash
3/4 cup red onion chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 cups vegetable broth
1/2 cup light cream

US Customary - Metric

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.

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.

Nutrition