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This acorn squash soup recipe is the perfect answer to a cold fall night. It’s an incredibly simple: everything is roasted on a baking sheet. It’s creamy, smooth and perfect for a weeknight meal when paired with a grilled cheese.
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 another type of squash. 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 is squash heavy
Watch How to Make this Acorn Squash Soup!
Ingredients You’ll Need
- 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.
- 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.
How to Make Acorn Squash Soup:
- Grab a baking sheet and line it with parchment. Add the acorn squash and other squash, cut side down. Add the halved onion and halved garlic. Drizzle the onion and garlic with olive oil and sprinkle with salt and pepper.
- Flip the onion and garlic, cut side down. Add a few sprigs of thyme to the baking sheet. Transfer the whole baking sheet to the oven and cook for about 45 minutes to 1 hour.
- 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. Remove the baking sheet from the oven and flip over the squashes using a spatula. It’ll be hot and steamy so be careful. Allow it to cool slightly so you can handle it.
- Add the broth to the blender, and then scoop out the flesh from the squashes. Peel the onion and discard the skin. Add the onion to the blender. And then grab the garlic and squeeze all the roasted garlic out into the blender. Add the sour cream or crème fraîche, along with the thyme leaves and a few pinches of salt and pepper.
- Blend until very smooth, being sure to allow some steam to escape.
- After the soup has been blended, add it to a pot and warm it back up–if needed–mine didn’t need it! Serve with croutons or a big grilled cheese.
Recipes FAQs
Do you need to shave an acorn squash before roasting it?
Absolutely not! I say definitely skip this process. For a soup, it’s definitely not needed. Place it face-side-down on the baking sheet and scoop out the pulp after it’s softened.
Do butternut squash and acorn squash taste differently?
Butternut squash is sweeter than acorn squash. I also find that acorn squash is more fibrous in texture. I find that this recipe is best made with acorn squash but you definitely can substitute with butternut squash.
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.
Recipe Tip
- 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.
- 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
This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese.
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:
- Use whatever combo you want for the squash! If you don’t kabocha squash, feel free to use butternut or sugar pumpkin puree!
- This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container.
Nutrition
Calories: 230kcal | Carbohydrates: 21g | Protein: 21g | Fat: 2g | Saturated Fat: 12g | Cholesterol: 23mg | Sodium: 24mg | Potassium: 3mg | Fiber: 2g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
It was amazing, so delicious as all of your recipes are!!!!
love to hear it!
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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!
Yum! That sounds awesome! Glad you loved it. I miss this soup. I need to make it again!
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!
Yes! That substitute will work out just fine.
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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 🙂
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!
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!
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!
What can you use to replace the kabocha squash?
acorn squash! or any sort of squash. even pumpkin would work.
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.
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.
Totally fine to do that. 🙂 So glad you liked it!! Yay!
thanks so much!
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?
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. 🙂