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My Acorn Squash Soup is easy to make, creamy, and a perfect healthy side dish. This amazing soup is vegan, but delicious enough to be a holiday side dish.

Overhead photo of Acorn Squash Soup - 3

If you are looking for some new Thanksgiving recipes this year, look no further. This Acorn Squash Soup checks so many boxes. It is easy to make, full of delicious flavors, and can be made ahead. Additionally, it is both vegan and gluten-free. It will work for just about all of your holiday guests, regardless of dietary restrictions. It has delicious savory flavors that pair perfectly with the slightly sweet and mild flavored acorn squash.

overhead of an acorn squash that has had the seeds removed form one half with an ice cream scooper string next to it - 4

How to Make Acorn Squash Soup

This is just a brief overview of how to make acorn squash soup. For the full recipe, scroll to the bottom of the post.

  1. Roast the acorn squash. This is done easily in the oven or you can use this easy Instant Pot Acorn Squash recipe .
  2. Sauté the vegetables. Seasoned and sautéed onion, carrots, and garlic start this soup.
  3. Add in the vegetable broth and the squash. Bring the sauce to a boil and then reduce to a simmer for 20 minutes. This will bring all the flavors together.
  4. Blend the soup. Using an immersion blender or transferring the soup to a stand blender in batches, blend the soup until it is smooth. Then, enjoy!
Overhead photo of Acorn Squash Soup in a pot. Bread and spoons are beside pot on counter. - 5

Tips and Tricks

  • Cut your squash carefully. I like to cut the squash in half from top to bottom. Use one of the natural ridges in the squash to cut between. Then scoop out all of the pulp and seeds.
  • Blend the soup. This step is not strictly necessary, but it gives the soup a creamy texture without adding in any dairy or heavy cream. I love using an immersion blender to make quick work of this, but you could do it in batches in your blender as well.
  • Double it! This soup is so delicious and also freezer friendly that it is a great soup to double.
  • Top it with croutons. I love adding regular croutons or cornbread croutons to my bowl. They soak up the flavor and are so delicious with the soup.

Substitutions and Variations

  • Leave it a little chunky. If you like some texture in your soup, don’t blend all of it, just blend 3/4 of it. This is easy with the immersion blender, as you just stop blending when you reach the desired consistency.
  • Make it a meal. This is a great side dish, but if you would like to make it a full meal, I suggest tossing in some cooked Italian sausage at the end. The flavor will go great with this soup.
  • Make it a butternut squash soup. This same recipe can be used with butternut squash, though you will only need one squash not two.
  • The more squash the merrier. Stretch the soup a little and vary the flavor by adding in some pumpkin puree .
  • Give it some spice. In addition to the spices we are adding, toss in a little cayenne pepper. This is a naturally somewhat sweet soup, and the spice will balance that really well for a fun variation.
Overhead photo of a bowl of Acorn Squash Soup with bread and spoons for eating. - 6

Storing, Freezing, and Reheating Leftovers

Leftovers can be stored in an air-tight container for up to four days. If you are freezing this soup, be sure to do so in a container that will allow for a little expansion. This soup will freeze well and can be frozen for up to three months.

Reheat this squash soup over low heat, stirring often. This soup reheats very well, and any separation that happens is quickly corrected by a good stir.

Making Ahead

Acorn Squash can be made in advance, which is particularly helpful if you are making this for a holiday meal. Make the soup all the way through, then store in the refrigerator, covered, overnight. Before you are ready to serve it, cover it and warm it over low heat, stirring often. It will take about 30 minutes to bring the soup to serving temperature. For maximum freshness, only make this soup about 24 hours in advance.

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What to Serve with Acorn Squash Soup

This amazing soup will go great on the side of so many dishes. Here are a few that I think it naturally pairs well with.

  • This soup will pair perfectly with my newest dinner recipes, Pork Chops with Apples .
  • You just can’t beat a meal of soup and salad and this Fall Harvest Salad was made to go with this soup.
  • Turkey doesn’t just have to be for Thanksgiving. Make my easy Crockpot Turkey Breast and Gravy and enjoy it with this delicious recipe.

If you make this amazing Acorn Squash Soup recipe or any of my other recipes, leave me a comment letting me know what you think – especially if you make this for the holidays. I love hearing about how my recipes landed on your holiday table.

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Ingredients

  • 2 acorn squash cut in half with the seeds scooped out
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 large garlic cloves minced
  • 1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • pinch ground ginger
  • 3 cups low sodium vegetable broth

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Place the squash cut side down on a parchment paper lined baking sheet. Bake for 30 minutes. 2 acorn squash
  • Scoop the cooked acorn squash out of the shell, and set aside.
  • In a heavy bottomed dutch oven or large soup pot, heat the oil over medium heat. 2 tablespoons olive oil
  • Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Sauté until the onion is translucent, about 5 to 7 minutes. 1 small yellow onion, 2 medium carrots, 2 large garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, pinch ground ginger
  • Add in the vegetable broth and the squash. Bring the soup to a simmer, and cook on low heat for 20 minutes. 3 cups low sodium vegetable broth
  • At the end of the cooking time, use an immersion blender to blend the soup. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Overhead photo of Acorn Squash Soup - 8

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Acorn Squash Soup

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Overhead photo of Acorn Squash Soup - 9

Acorn Squash Soup

Ingredients

  • 2 acorn squash cut in half with the seeds scooped out
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 large garlic cloves minced
  • 1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • pinch ground ginger
  • 3 cups low sodium vegetable broth

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Place the squash cut side down on a parchment paper lined baking sheet. Bake for 30 minutes. 2 acorn squash
  • Scoop the cooked acorn squash out of the shell, and set aside.
  • In a heavy bottomed dutch oven or large soup pot, heat the oil over medium heat. 2 tablespoons olive oil
  • Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Sauté until the onion is translucent, about 5 to 7 minutes. 1 small yellow onion, 2 medium carrots, 2 large garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg, pinch ground ginger
  • Add in the vegetable broth and the squash. Bring the soup to a simmer, and cook on low heat for 20 minutes. 3 cups low sodium vegetable broth
  • At the end of the cooking time, use an immersion blender to blend the soup. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Nutrition

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