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This acorn squash soup is fall comfort in a bowl. Roast everything on one sheet, blend until silky, and dinner’s done. Pair it with a grilled cheese and shaved brussels sprout salad for the perfect cozy weeknight meal.
When a teeny bit of cold weather breaks, fall becomes my whole personality. I want a pumpkin spice latte (and iced too), pumpkin pancakes and of course, my favorite easy apple cobbler.
I’ve made this soup countless times and ways, it’s incredibly versatile. I’ve used all acorn squash, added butternut, even roasted a whole pumpkin. My favorite is mixing acorn with another squash variety, the flavors complement perfectly.
Watch How to Make this Acorn Squash Soup!
Ingredients You’ll Need to Make Acorn Squash Soup
- Acorn Squash and kabocha – Other winter squash will work too: butternut, hubbard, honey nut, sugar pumpkin or carnival squash.
- Onion – I prefer a classic yellow onion in this case.
- Good quality chicken broth or veggie broth – I love using a delicious tasting chicken broth to really make this soup robust. My homemade chicken stock is my favorite.
- Carrot – I love adding one single carrot because it gives this soup a hint of sweetness that is delightful.
- Head of garlic – We will be using an entire head of garlic for this soup. We are garlic girlies.
- Creme Fraiche or sour cream – I love adding a hint of creaminess AND tartness to any and all soups.
For the rest of the ingredients and the exact measurements, please see the recipe index card below!
How to Make Acorn Squash Soup
- Prep the squash, vegetables, and herbs. Line a baking sheet with parchment. Add the acorn squash, other squash, carrot, halved onion, halved garlic, and thyme. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for about 45 minutes to 1 hour until everything is super tender.
- Blend the soup. Add the broth, squash flesh, carrot, peeled onion, garlic cloves, sour cream or crème fraîche, along with the thyme leaves and a few pinches of salt and pepper.
- After the soup has been blended, add it to a pot and warm it back up! Serve with croutons or a big grilled cheese.
What to Serve with Acorn Squash Soup:
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.
A grilled cheese. I love dipping grilled cheeses in soup like this. It’s a pretty light soup so it pairs nicely with a rich, delicious, butter grilled cheese.
Grilled cheese croutons – I like to think this is the best of both worlds. Make a grilled cheese that’s cut into crouton size. A win-win.
Tips and Tricks
- Don’t shave your squash. You can roast it skin-on and scoop out the pulp after it’s softened.
- Use whatever combo you want for the squash! If you don’t have acorn squash soup, use kabocha squash, butternut, sugar pumpkin puree, hubbard or honey nut!
- If you do use butternut squash, definitely skip the carrot. This is for added sweetness and you won’t need it with the butternut squash since it’s already naturally sweet.
- The roasting time will depend on how big your squash are, but I like to check it by poking it with a knife to make sure it’s super tender.
- This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container.
More Cozy Soups
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Acorn Squash Soup Recipe
Ingredients
For the Soup
- 1 yellow onion, trimmed and halved (not peeled)
- 1 head garlic, cut in half, lengthwise (not peeled)
- 2 small carrots, washed and trimmed
- 4 sprigs fresh thyme
- Olive oil
- Kosher Salt
- freshly ground black pepper
- 1 1/2 pounds acorn squash, halved
- 1 pound kabocha squash
- 4 cups vegetable or chicken stock, divided
- 2 tablespoons sour cream or créme fraîche
Instructions
To Make the Soup:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. Drizzle everything with about a tablespoon of olive oil and add a few pinches of salt and rounds of pepper. Flip the onion and garlic over so the cut side down hits the baking sheet. This will make it so they steam and roast slowly versus burn.
- Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to bake until tender, about 45 minutes. Remove the baking sheet from the oven and place on the counter to chill for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skins.
- To a blender, add half of the vegetable stock or chicken stock. Scoop out the flesh of the acorn and kabocha squash and add it to the blender. And then add the removed thyme leaves, carrots, peeled onion and squeeze in the roasted garlic cloves. Lastly add the sour cream or créme fraîche and a few pinches of salt and a few rounds of black pepper.
- Blend until very smooth, being sure to allow some of the steam out, along the way. Continue until very smooth. Add the remaining stock and blend it up once again. Give it a taste and adjust the salt and pepper to taste. If you want it creamier, feel free to add a tablespoon or two more of sour cream or créme fraîche.
- If the soup is cold, feel free to add it to a pot or saucepan and warm it up until hot. Divide it amongst bowls and drizzle with créme fraîche, crispy sage and a drizzle of good olive oil.
Notes
Tips and Tricks:
- Don’t shave your squash. You can roast it skin-on and scoop out the pulp after it’s softened.
- Use whatever combo you want for the squash! If you don’t have acorn squash soup, use kabocha squash, butternut, sugar pumpkin puree, hubbard or honey nut!
- If you do use butternut squash, definitely skip the carrot. This is for added sweetness and you won’t need it with the butternut squash since it’s already naturally sweet.
- The roasting time will depend on how big your squash are, but I like to check it by poking it with a knife to make sure it’s super tender.
- This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like everyone else, I’m wowed by the croutons. I love the soup, too, but those croutons come first.
This soup is lovely! I especially like the cheesy croutons.
Oh yummm! It’s Spring here in Aus but this soup looks so delicious I may have to make it despite the hot weather!
I can’t imagine not loving everything about this soup. And those cheesy croutons? Yes, please!
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!!
What gorgeous photos. You truly captured the essence of a hot soup on a cold day! What a nice recipe.
This looks good. I like the cheesy bread. YUM!
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!
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?
Thanks!
Yes, you got it! 2 1/2 lbs of just squash would be perfect!
Great! Will definitely be trying it this week!
Love cheesy croutons! Holy yum!