This acorn squash soup is creamy, savory, and filled with flavors than can warm you up on chilly days. Made with simple and wholesome ingredients, this vegan recipe is easy to make and ready in less than an hour!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Hearty and filling soup with acorn squash, red peppers, and flavorful spices.
- Ready in less than an hour from roasting the acorn squash, cooking the vegetables, and blending the ingredients to make it creamy!
- Made with healthy ingredients that’s full of fiber, potassium, calcium, and vitamins A and C. Not to mention, it’s also vegan!
📋 Ingredients and notes
To make acorn squash soup, you’ll need acorn squash, olive oil, salt, black pepper, onion, celery, red bell pepper, garlic cloves, and vegetable broth. For garnish, you can use pumpkin seeds, red pepper flakes, and fresh thyme.
Variations & Substitutions
- Acorn squash. I highly recommend using acorn squash for this recipe as it contributes a lightly sweet and buttery flavor to the soup. But you can also use other winter squash like butternut, green kabocha, red kuri, or buttercup squash.
- Bell pepper. Substitute with sweet peppers, zucchini, or carrots for a similar flavor profile.
- Garlic. Roast the garlic in the oven as well for a deeper, more complex flavor. Simply wrap a whole garlic bulb in foil with a bit of olive oil and roast it alongside the squash, then squeeze the caramelized cloves into the soup before blending.
- Add ginger. Ginger also pairs well with the sweetness of the squash. Grate a teaspoon or two of fresh ginger and sauté it with your aromatic vegetables.
- Add coconut milk for more creaminess. Replace some of the broth with a can of full-fat coconut milk for a richer, creamier soup.
- For a chunkier soup, stop blending as soon as you reach your desired consistency.
📖 How to make this acorn squash soup recipe
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Cut the squash in half from the stem and scoop out the seeds. Drizzle 2 tablespoons of olive oil evenly over the insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
Step 3:
Place the squash halves cut side up on a baking sheet, and bake for 40 minutes, or until fork-tender.
Step 4:
Meanwhile, heat olive oil in a large pot over medium heat. Add onion, celery, red bell pepper and garlic. Cook, stirring often, until the vegetables are softened, for 5 minutes.
Step 5:
Pour in the broth, then allow the mixture to simmer, for about 10 minutes.
Step 6:
Scoop the flesh out of the acorn squash shells (leaving a thin layer if serving the soup in the shells if you desire). Add the squash flesh to the pot of soup and cook for an extra minute to blend the flavors.
Step 7:
Using a handheld immersion blender or working in batches with a blender, carefully blend the mixture until smooth. If using a regular blender, make sure to vent the top by removing the vent lid and using a thick towel there instead to absorb the steam.
Step 8:
Garnish with pumpkin seeds, crushed red pepper and thyme if desired. Serve hot (in a bowl or in the acorn squash shells).
👩🏽🍳 Tips for the best acorn squash soup
⭐ Blend thoroughly using a hand blender or in batches. If you find chunks or fibers after blending, pass the soup through a fine-mesh strainer. This step can also remove any unblended bits of squash or other ingredients, giving you that velvety texture.
- Acorn squash can have a slightly bitter taste, if it’s not fully ripe. To counteract this, add a sweetener like honey, maple syrup, or brown sugar. Start with a small amount, taste, and adjust as needed.
- Add the vegetable broth gradually while blending to control the soup’s thickness. This allows you to achieve a creamy texture without making it too thin or too thick.
👩🏽🍳 Troubleshooting FAQs
If the acorn squash soup is too thick, gradually add small amounts of broth until you reach your desired consistency, stirring constantly on low heat to ensure even blending. If the soup is too runny, simmer it uncovered on low heat to reduce and thicken. Or you can blend in a small amount of cooked sweet potato or more roasted acorn squash to naturally thicken the soup without altering its flavor.
Yes, you can make acorn squash soup ahead of time. Once you have prepared the soup as directed, allow it to cool, then refrigerate it in an airtight container. When ready to serve, reheat gently on the stovetop, adjusting the seasoning as needed.
Acorn squash soup is naturally gluten-free and vegan, as long as you use vegetable broth and avoid adding any dairy or gluten-containing ingredients.
🍴 How to serve acorn squash soup
Acorn squash soup is a rich and savory soup that can be served as a comforting meal, appetizer, or side dish. Serve it with crusty French bread, dinner rolls, or croutons for dipping and soaking up the delicious broth.
🍴Storage and reheating suggestions
To store leftover acorn squash soup, transfer it to an airtight container and place in the refrigerator for 3-4 days. Reheat it gently on the stovetop over low heat, stirring occasionally, until warmed through.
To freeze, allow the soup to cool completely, then transfer it to airtight containers or freezer bag. Make sure to leave some room for expansion, seal tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🍴 More delicious soup recipes
If you like this recipe, check out my other hearty meat-free soup recipes:
Spaghetti Squash Soup
Instant Pot Mulligatawny Soup
Vegan Cabbage Soup (Easy, One Pot)
Pinto Bean Soup
Acorn Squash Soup
Equipment
- 1 Blender
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 onion, small, diced
- 2 celery stalks
- 1 red bell pepper, medium, diced
- 3 cloves garlic
- 3 cups vegetable broth
- 1 tablespoon pumpkin seeds, optional, for garnish
- 1 teaspoon red pepper flakes, optional, for garnish
- 1 teaspoon fresh thyme, optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the squash in half from the stem and scoop out the seeds.
- Drizzle 2 tablespoons of olive oil evenly over the insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
- Place the squash halves cut side up on a baking sheet, and bake for 40 minutes, or until fork-tender.
- Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add onion, celery, red bell pepper and garlic. Cook, stirring often, until the vegetables are softened, for 5 minutes.
- Pour in the broth, then allow the mixture to simmer, for about 10 minutes.
- Scoop the flesh out of the acorn squash shells (leaving a thin layer if serving the soup in the shells if you desire). Add the squash flesh to the pot of soup and cook for an extra minute to blend the flavors.
- Using a handheld immersion blender or working in batches with a blender, carefully blend the mixture until smooth. If using a regular blender, make sure to vent the top by removing the vent lid and using a thick towel there instead to absorb the steam.
- Garnish with pumpkin seeds, crushed red pepper and thyme if desired. Serve hot (in a bowl or in the acorn squash shells).
Notes
- If you desire a sweeter profile, roast the acorn squash with a sprinkle of brown sugar or maple syrup. This adds a subtle sweetness to the soup.
- Add the vegetable broth gradually while blending to control the soup’s thickness. This allows you to achieve the preferred consistency without making it too thin or too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be done in a crockpot?
Hi, yes! To make this in a slow cooker, peel and chop the acorn squash, then add it to the slow cooker with the onion, celery, bell pepper, garlic, and broth. Cook on low for 6-7 hours or high for 3-4 hours until the squash is tender. Once cooked, blend the soup until smooth using an immersion blender. You can sauté the veggies beforehand for extra flavor, but it’s optional. Garnish as you see fit!
Thank you I will try this.