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, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Salt and pepper to taste; 1/2 cup heavy cream (optional)

Highlighted under: Healthy Home Plates

Warm up with this creamy and flavorful roasted acorn squash soup, perfect for any chilly day.

Created by

Keira Dalton

Last updated on 2025-12-25T17:10:14.513Z

This roasted acorn squash soup is a delightful blend of sweet and savory flavors, perfect for warming your soul on a cold day. The natural sweetness of acorn squash pairs beautifully with aromatic spices, creating a comforting bowl of goodness.

Why You Will Love This Recipe
Rich and creamy texture that warms you from the inside out
Naturally sweet flavor enhanced by roasting
Easy to make and perfect for meal prep
Versatile—can be enjoyed hot or chilled

The Perfect Comfort Food

When the weather turns chilly, nothing hits the spot quite like a warm bowl of soup. Roasted acorn squash soup is the epitome of comfort food, providing not just warmth but also a nourishing experience. The natural sweetness of the acorn squash is beautifully complemented by aromatic spices, creating a dish that is both satisfying and flavorful. This soup is not just a treat for your taste buds; it’s also packed with nutrients, making it a wholesome choice for any meal.

The creamy texture of this soup is achieved through the roasting process, which enhances the squash's natural sugars and flavors. This method ensures that every spoonful is rich and velvety, perfect for cozying up on a cold day. Plus, with the option to add heavy cream, you can elevate the dish to a luxurious level, making it a delightful indulgence without compromising on health.

Easy Meal Prep Solution

This roasted acorn squash soup is not only delicious but also an excellent meal prep option. Preparing a large batch at the beginning of the week allows you to enjoy healthy, homemade soup anytime you need a quick meal. Simply store it in airtight containers in the fridge for up to five days or freeze portions for longer storage. When you're ready to eat, just reheat and enjoy a warm, comforting bowl in minutes.

Moreover, the versatility of this soup means it can easily adapt to your dietary needs. Whether you're vegan, vegetarian, or simply looking to add more plant-based meals to your diet, you can modify the ingredients to suit your preferences. Use vegetable broth and skip the cream to keep it light and dairy-free, or add extra spices for a unique twist.

Serving Suggestions and Variations

While this roasted acorn squash soup is delicious on its own, consider garnishing it with a sprinkle of cinnamon or a drizzle of olive oil for an extra touch of flavor. You can also top it with roasted seeds or croutons for added texture. For a more substantial meal, pair the soup with a fresh salad or a slice of crusty bread, making it a perfect choice for lunch or dinner.

If you're feeling adventurous, experiment with different spices or add-ins to customize your soup. A dash of cayenne pepper can introduce a pleasant heat, while fresh herbs like thyme or rosemary can elevate the dish's aroma. Additionally, try blending in other roasted vegetables such as carrots or sweet potatoes for a diverse flavor profile that keeps your taste buds engaged.

Ingredients

For the Soup

2 medium acorn squashes, halved and seeded
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional)

Feel free to adjust the spices according to your taste!

Instructions

Roast the Squash

Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squashes with olive oil and place them cut-side down on a baking sheet. Roast for about 30-35 minutes until tender.

Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another minute.

Combine and Simmer

Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the broth, then add cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream and heat through.

Serve

Serve hot, garnished with a sprinkle of cinnamon or a drizzle of olive oil if desired.

Enjoy your delicious homemade roasted acorn squash soup!

Pro Tips

For added flavor, try adding a pinch of cayenne pepper for heat or top with roasted pumpkin seeds for crunch.

Nutritional Benefits of Acorn Squash

Acorn squash is not only delicious but also packed with essential nutrients. It's an excellent source of vitamins A and C, which support your immune system and promote healthy skin. Additionally, this winter squash is rich in fiber, aiding digestion and helping you feel full longer. Including acorn squash in your diet can contribute to maintaining a healthy weight and overall wellness.

Beyond vitamins, acorn squash also contains antioxidants that help combat oxidative stress in the body. These compounds play a crucial role in reducing inflammation and supporting heart health. By enjoying roasted acorn squash soup, you not only indulge in a comforting dish but also nourish your body with vital nutrients.

Storage Tips for Leftovers

If you find yourself with leftover soup, storing it properly is key to maintaining its freshness. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to five days, making it perfect for quick lunches or dinners throughout the week. When reheating, gently warm it on the stove over low heat for the best texture.

For longer-term storage, consider freezing the soup in individual portions. Use freezer-safe containers or resealable bags, and be sure to label them with the date. Frozen soup can last for up to three months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight and reheat as needed for a warm, hearty meal.

Questions About Recipes

→ Can I make this soup vegan?

Yes, simply omit the heavy cream or use coconut cream as a substitute.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

→ Can I use other types of squash?

Absolutely! Butternut squash or pumpkin can be great alternatives.

→ Is this soup gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free broth.