Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squashes, halved and seeded; 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; Salt and pepper to taste; 1 cup coconut milk

Highlighted under: Healthy & Light

This creamy and comforting roasted acorn squash soup is perfect for chilly days, offering a delightful blend of flavors.

Created by

Delilah Spencer

Last updated on 2025-12-25T16:49:08.770Z

Roasted acorn squash soup is a warm and hearty dish that brings the flavors of fall to your table. The natural sweetness of the squash is enhanced by roasting, giving the soup a rich, deep flavor. Perfect for serving at dinner parties or as a cozy meal at home.

        Why You'll Love This Recipe
        Rich, naturally sweet flavor of roasted acorn squash
Silky smooth texture that warms the soul
Easy to make and perfect for meal prep

      

The Benefits of Acorn Squash

Acorn squash is not only delicious but also packed with nutrients. Rich in fiber, it aids digestion and helps maintain healthy blood sugar levels. Additionally, this vibrant vegetable is a great source of vitamins A and C, which are essential for skin health and immune function. Incorporating acorn squash into your diet can contribute to overall well-being while delighting your taste buds.

Moreover, the natural sweetness of roasted acorn squash makes it an excellent ingredient for soups and purees. Its unique flavor profile pairs beautifully with spices like ginger and cinnamon, creating a comforting dish that warms you from the inside out. You'll find that this soup not only satisfies your hunger but also nourishes your body.

Perfect for Meal Prep

One of the best things about this roasted acorn squash soup is its suitability for meal prep. It can be made in large batches and stored in the refrigerator or freezer for quick, healthy meals throughout the week. Just portion it out in airtight containers, and you'll have a nutritious option ready to go whenever hunger strikes.

When reheating, simply warm it on the stovetop or in the microwave, adding a splash of vegetable broth or coconut milk if the soup thickens. This versatility makes it an excellent choice for busy weekdays, ensuring you always have a wholesome meal on hand.

Serving Suggestions

This creamy soup can be enjoyed on its own, but it also pairs wonderfully with various accompaniments. Consider serving it with warm, crusty bread or a fresh side salad for a complete meal. The contrast of textures will elevate your dining experience and make it even more satisfying.

For a gourmet touch, garnish your soup with roasted pumpkin seeds or a sprinkle of fresh herbs like cilantro or parsley. These additions not only enhance the presentation but also add layers of flavor that will impress your family and friends.

Ingredients

Gather these ingredients to create a delicious roasted acorn squash soup:

Ingredients

2 medium acorn squashes, halved and seeded
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup coconut milk

Make sure to have all your ingredients ready before you start cooking!

Instructions

Follow these steps to create your roasted acorn squash soup:

Roast the Squash

Preheat your oven to 400°F (200°C). Place the halved acorn squashes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30-35 minutes until tender.

Sauté the Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, ginger, and cinnamon, cooking for another 2 minutes.

Combine and Blend

Once the squash is roasted, scoop the flesh into the pot with the onions. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, then use an immersion blender to blend until smooth. Stir in the coconut milk and heat through.

Serve

Season with additional salt and pepper to taste. Serve warm, garnished with a drizzle of coconut milk or a sprinkle of cinnamon if desired.

Enjoy your homemade roasted acorn squash soup!

Storage Tips

To store leftover roasted acorn squash soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you plan to freeze it, make sure to use freezer-safe containers, leaving some space at the top for expansion. The soup can last up to 3 months in the freezer.

When you're ready to enjoy your frozen soup, thaw it overnight in the refrigerator and reheat on the stove. Stir well to ensure a smooth consistency, adding a bit of vegetable broth or coconut milk if necessary.

Variations to Try

Feel free to experiment with this recipe by adding other vegetables to the mix. Carrots, sweet potatoes, or even leeks can enhance the flavor profile and add extra nutrients. Simply roast them alongside the acorn squash or sauté them with the onions for a delicious twist.

For a spicy kick, consider adding a pinch of cayenne pepper or red pepper flakes during the sautéing step. This will create a delightful contrast with the sweetness of the squash, making each spoonful exciting and flavorful.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. Reheat before serving.

→ Is there a substitute for coconut milk?

You can use heavy cream or almond milk for a different flavor profile, but coconut milk enhances the richness of the soup.

→ Can I freeze this soup?

Absolutely! Freeze the cooled soup in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or grilled cheese sandwiches for a comforting meal.