Acorn Squash Soup

Dinner, Soups

This acorn squash soup recipe is the perfect answer to a cold fall night. It’s smooth and creamy and served with a giant cheesy crouton.

Acorn Squash Soup

I’ve made this soup a million times…a million different ways, with all pumpkin…making it pumpkin soup. I’ve made it with all butternut squash…and all acorn squash. My favorite combo–hands down–is the combo of acorn squash and pumpkin. The flavors don’t compete one bit.

And while I love creamy soups, I don’t like ones that make me feel like I’m eating a bowl of warm milk with a spoon. Just no. No. This has just the perfect amount.

The second best part about this soup is the cheesy croutons. I sliced up a French baguette, toasted them with butter in a pan, topped them with a bit of cheese and then finished them up in the oven.

A perfect bowl of soup for when you’re kinda chilly with the sniffles.

How to cook acorn squash soup:

  1. Cook the onions and garlic. Melt down the butter and olive oil then add the onion and cook until translucent. Add the garlic towards the end, adding it any earlier can result in burnt garlic.
  2. Cook the squash. Add everything else but the half and half and bring to a simmer. Cook just until the squash has softened.
  3. Blend! Here’s when we make the soup smooth. You can do this in a stand up blender, or use an immersion blender.
  4. Add the creaminess. After the soup has been blended, add the half and half and heat through. Serve with the giant crouton.

Acorn Squash Soup

What to serve with acorn squash soup:

  • These giant croutons! They’re super easy to make, just toast some baguette slices and melt some cheese over them.
  • Any good rustic loaf of bread. My first choice is croutons but if you don’t have the cheese or you don’t want to toast the bread any good quality loaf of rustic bread will do just fine.

Tips and Tricks:

  • Use whatever combo you want for the squash! If you don’t have acorn squash feel free to use butternut or all pumpkin even! For the pumpkin, just use 2 cans of the pumpkin puree instead of the 1.

Acorn Squash Soup

Acorn Squash Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: 4
Calories: 230kcal
This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a giant cheesy crouton.


For the Soup

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 15oz can pumpkin puree
  • 1 1/2 pounds acorn squash, peeled and cut into chunks
  • 3 cups chicken stock
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup half and half

For the Croutons

  • 1 tablespoon unsalted butter
  • 1/2 french baguette, sliced into 1-inch slices
  • 3 ounces Gruyere cheese, grated


To Make the Soup:

  • Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook until fragrant, about 1 minute.
  • Add the pumpkin purΓ©e, acorn squash, chicken stock, 1 teaspoon of the salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the acorn squash is very tender. Process the mixture, in batches, using a blender. Be sure to let the hot air to escape so you don't have an explosions on your hands. Return to the pot, add the half-and-half, and heat slowly.
  • Salt to taste. The soup might need the remaining teaspoon of salt, or it might not, depending on the chicken stock you've used.

To Make the Croutons:

  • For croutons, pre-heat oven to 350F. Melt the butter in a medium-skillet over medium heat. Add sliced bread to skillet. When toasted on one side, flip and toast for a minute or two, or until golden brown. Take off the heat, top pieces of bread with cheese and transfer to oven for 3-5 minutes, or until cheese is melted. Serve soup hot with melty, cheesy croutons.
KeywordAcorn Squash, Soup
Nutrition Facts
Acorn Squash Soup Recipe
Amount Per Serving
Calories 230 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 12g75%
Cholesterol 23mg8%
Sodium 24mg1%
Potassium 3mg0%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 3g3%
Protein 21g42%
Vitamin A 34IU1%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Did you make this recipe? Let me know on Instagram!

Looking for more soup recipes? Here are some of my favorites:

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Leave a Reply

  • Reply Ruby Alexandra November 7, 2011 at 8:43 am

    What’s the difference between pumpkin and squash? I thought that they were the same thing. Here we just call it pumpkin.


  • Reply Jessica November 7, 2011 at 9:16 am

    This sounds perfect for these cold winter days ahead! And I just love the color, beautiful photo!

  • Reply Sally November 7, 2011 at 12:53 pm

    Those cheesy croutons are killing me.

    I’ve resorted to shuffling around the house already in sweatpants and uggs and it’s only November. I’m already over it!

  • Reply Heather (Heather's Dish) November 7, 2011 at 1:08 pm

    1: yes i AM freezing! how did you know?!
    2: i am always looking for other ways to eat acorn squash. i never thought of soup. you’re a genius.
    3: the cheesiness of the crouton kills me and i love it!

  • Reply Annie @ Annie's Cooking Lab November 7, 2011 at 2:56 pm

    Those cheesy croutons look amazing! I’m pretty sure I’d end up adding about a dozen of them to the soup, I can’t turn down cheesy goodness! The soup looks delicious too!

  • Reply Maria November 7, 2011 at 3:22 pm

    Wow..I could just eat those cheezy croutons by themselves. Which is the only thing I ever do with croutons…xD
    I actually thought you put acorns in the soup for a sec there 0_0

  • Reply Bev Weidner November 7, 2011 at 3:49 pm


  • Reply Ashley Giri November 7, 2011 at 3:57 pm

    Its 20 degrees here in Ellensburg, WA. So this soup is perfect for these ridiculously cold days!

  • Reply Angharad November 7, 2011 at 5:00 pm

    Jeff Goldblum in WF!! That does not happen in Minnesota. This soup looks amaze.

  • Reply Nastassia November 7, 2011 at 5:33 pm

    mmmm cheesy croutons! i want soup year round, especially pumpkin soup!

  • Reply Lauren November 7, 2011 at 5:45 pm

    Love cheesy croutons! Holy yum!

  • Reply Tina November 7, 2011 at 5:48 pm

    This sounds amazing!
    We have 4 small-ish acorn squashes in the house currently, how would I go about skipping the pumpkin and using only squash? Would 2 & 1/2 pounds of squash be right?

    • Reply Adrianna November 7, 2011 at 6:08 pm

      Yes, you got it! 2 1/2 lbs of just squash would be perfect!

      • Reply Tina November 7, 2011 at 7:20 pm

        Great! Will definitely be trying it this week!

  • Reply LeAnnWoo November 7, 2011 at 6:13 pm

    I don’t think I could have even squeaked out a HI if Jeff Goldblum had talked to me in the store! Especially if I was in sweats with a sniffly nose and no makeup! OMG OMG OMG OMG! I have been in love with him since well, forever! Even The Fly didn’t take away my love for him! Swoon!

    Oh, and the soup looks amazing too! I hope you are feeling better. HUGS!

  • Reply Sue/the view from great island November 7, 2011 at 6:25 pm

    Like everyone else, I’m wowed by the croutons. I love the soup, too, but those croutons come first.

  • Reply Teri Lyn Fister November 7, 2011 at 7:40 pm

    This looks good. I like the cheesy bread. YUM!

  • Reply France November 7, 2011 at 8:05 pm

    What gorgeous photos. You truly captured the essence of a hot soup on a cold day! What a nice recipe.

  • Reply Living The Sweet Life November 7, 2011 at 8:36 pm

    Im.ALWAYS.cold!! I’m so happy you made this soup… it looks so warm and toasty… making me feel a little warmer (:D thanks) and the cheesy-ness of that bread .. to.die.fore!!

  • Reply Cassie @ bake your day November 7, 2011 at 9:09 pm

    I can’t imagine not loving everything about this soup. And those cheesy croutons? Yes, please!

  • Reply Courtney November 7, 2011 at 10:23 pm

    Oh yummm! It’s Spring here in Aus but this soup looks so delicious I may have to make it despite the hot weather!

  • Reply Katrina November 7, 2011 at 11:17 pm

    This soup is lovely! I especially like the cheesy croutons.

  • Reply Pooja November 8, 2011 at 4:45 am

    I was thinking the same thing – today was the first day that I felt really cold too, and I made veggie chili…we are on the same wavelength you and I!

  • Reply Kiran @ November 8, 2011 at 5:01 am

    We had a chilly feel for the first time today – i’m definitely craving for this soup πŸ™‚

  • Reply Erina November 8, 2011 at 2:34 pm

    I’m freezing and I love soup! The cheesy croutons look awesome! Thanks for sharing the recipe!

  • Reply Katie November 8, 2011 at 3:53 pm

    Ahh…how can you not develop a crush on someone who gets eaten by a prehistoric beast? πŸ™‚

  • Reply yummy supper November 8, 2011 at 4:04 pm

    Adrianna, Yes I’m freezing too! What happened to the balmy Indian Summer we were having in Cali just last week? All I can think of are belly-warming soups and here you are! I always dig winter squash soups that other people make, and am never satisfied with my own….. I guess I am gonna have to try again;)

    • Reply Adrianna November 8, 2011 at 7:17 pm

      HA! I know. Last year at this time I was sweating. Since I detest sweating, I’m enjoying it!

  • Reply LeahJo November 8, 2011 at 6:46 pm

    That made my mouth water. It is definitely soup season. Will be trying this tomorrow night!

    New to your blog. have been browsing for the past 20 minutes and I like, I like! πŸ™‚


    • Reply Adrianna November 8, 2011 at 7:16 pm

      YAY! Glad you’re here!

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  • Reply Rachel @ The Avid Appetite November 9, 2011 at 4:18 pm

    Everything about this looks like pure autumn perfection! Absolutely gorgeous and delicious πŸ™‚ I can’t wait to make those croutons!

  • Reply Kimberley November 9, 2011 at 9:12 pm

    Thanks for posting Adrianna…it was so tasty! Just wish it wasn’t 80 degrees outside πŸ™

  • Reply Rachael November 10, 2011 at 8:37 am

    Oooh, yum! I’m not generally a fan of soup… but this looks pretty irresistible. And the cheesy croutons look like icing on the cake! Looking forward to making this πŸ™‚ Thank you for sharing all of these lovely recipes!

    You’re not alone…..Jeff Goldblum was a childhood crush of mine, too.

  • Reply Terris @ Free Eats November 10, 2011 at 4:56 pm

    So beautiful and vibrant. Those pics make me want to pull up a chair and taste that soup!

  • Reply Lucie (Thursday Night Dinner) November 13, 2011 at 7:31 pm

    I tried this recipe last night and I couldn’t have been happier! I had to do it without the croutons of course (I’m gluten free) I was wondering if you had any suggestions for other gluten-free toping options?

    • Reply Adrianna November 13, 2011 at 7:37 pm

      YAY! That makes me happy. Whole Foods actually sells gluten-free croutons. Or you could take gluten-free bread and toast it just as I did above. πŸ™‚

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  • Reply LForsythe November 19, 2011 at 5:52 pm

    I tried this for a dinner get together the other night and it was amazing! I was hoping to get your permission to use the image of the soup in a blog that I am writing for a class (giving you all the credit and letting them know the link to your amazing blog obviously). The blog will only be seen by my classmates.

    • Reply Adrianna November 19, 2011 at 6:26 pm

      Totally fine to do that. πŸ™‚ So glad you liked it!! Yay!

      • Reply LForsythe November 19, 2011 at 7:05 pm

        thanks so much!

  • Reply Karen November 21, 2011 at 7:31 pm

    Actually, Jeff Goldblum wasn’t eaten while sitting on the john – that was the greedy lawyer played by Martin Ferrero. Jeff was a good guy who didn’t get eaten – I don’t think.

    Your squash soup looks divine – looking forward to trying it.

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  • Reply Abby September 26, 2012 at 8:34 pm

    Can I buy canned acorn squash? I’m a college student so it’s a whole lot easier for me to buy canned acorn squash then to cut up fresh acorn squash!

    • Reply Adrianna September 26, 2012 at 8:55 pm

      Hmm…you know I’ve actually never seen canned acorn squash and I just did a quick google search and no cans came up. You could always cube acorn squash, place them in a bowl of water and cook them in the microwave that way. OR you could buy canned pumpkin and turn this into pumpkin soup. Will work just fine!

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  • Reply Dana Browning November 3, 2012 at 2:31 pm

    I totally know what you mean about Jeff Goldblum… I have the same irrational crush… I also loved Phillip Seymore Hoffman in Twister (so WIERD!) when I was little…and still πŸ™‚

    Anyway, I made this tonight and added a smoky chipotle cream to the top (I swirled it, made it pretty) I also hollowed out 2 of the squashes and served it in the acorn squash. Turned out amazing! Thanks for the recipe!

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  • Reply taylor January 11, 2013 at 7:10 am

    hey! first of all, i love this soup. i have had so many compliments everytime i make it. i’m actually making tonight for a girls’ night and have a vegetarian friend who will be joining tonight. what do you think about subbing veggie stock for chicken? thx!

    • Reply Adrianna January 11, 2013 at 8:47 am

      Yes! That substitute will work out just fine.

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  • Reply Laura October 12, 2013 at 7:07 pm

    This was delicious! Will definitely be making this again. I added a dollop of goat cheese to the top because I couldn’t even help myself. Thanks Adrianna!

    • Reply Adrianna Adarme October 12, 2013 at 7:12 pm

      Yum! That sounds awesome! Glad you loved it. I miss this soup. I need to make it again!

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