This creamy roasted acorn squash soup is served in edible roasted acorn squash bowls for a super cute and cozy fall meal!
You might also like this creamy pumpkin mac and cheese or this roasted butternut squash risotto!
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Ingredient Notes
You just need a few simple ingredients to make this roasted acorn squash soup!
Acorn Squash - This light, buttery winter squash is the star of the soup!
Vegetable Stock - I always use homemade vegetable stock because that's what I have on hand. But you can also use store-bought vegetable stock or chicken stock! Just note, if using store-bought stock you may need to reduce the salt content of the soup.
Honey - This is optional and just adds a touch of sweetness to the soup. Just leave it out if you prefer a fully savory soup!
Whole Milk - Substitute with heavy cream for a thicker, creamier soup!
The complete list of ingredients and amounts is located in the recipe card below.
Optional Toppings
Bacon - I feel like this needs no explanation. It's amazing.
Crispy Sage - I love just lightly toasting some fresh sage leaves in butter to put on top of this acorn squash soup!
Parmesan - Literally everything is better with cheese!
Toasted Pumpkin Seeds - I love the added crunch from the pumpkin seeds! You can usually find them at the grocery store, or toast them yourself!
How to Make Acorn Squash Soup Bowls
These cute little edible acorn squash bowls are my favorite way to serve this soup! However, they're completely optional!
Heat the oven to 400°F and line a baking sheet with parchment paper.
Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact. Drizzle lightly with olive oil and sprinkle with salt.
Roast for 20-30 minutes until the squash is just tender but still holding its shape.
Remove from the oven and set aside while you make the soup.
How to Make Acorn Squash Soup
Heat the oven to 400°F and line a baking sheet with parchment paper.
Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
Add in the milk and honey and blend again until the soup is smooth and creamy.
[You can also transfer the soup to a blender if desired! Simply blend in 2-3 small batches.]
Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.
Recipe FAQ's
Store in an airtight container in the fridge for up to 5 days!
Since this soup contains milk, I don't recommend freezing it. However, you can freeze a portion of the soup BEFORE adding in the milk, and then add in the remaining milk when it's time to serve.
Yes, absolutely! There's nothing more fun than edible bowls!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Roasted Acorn Squash Soup
Special Equipment
Ingredients
Squash Bowls
- 4 large acorn squash
- 2 tablespoons olive oil
- salt and pepper
Soup
- 3 large acorn squash
- 2 large carrots
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 2 cups vegetable stock
- 1 cup whole milk
- 2 teaspoons honey, optional
Instructions
Squash Bowls
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact. Drizzle lightly with olive oil and sprinkle with salt.
- Roast for 20-30 minutes until the squash is just tender but still holding its shape.
- Remove from the oven and set aside while you make the soup.
Soup
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
- Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
- In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
- Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
- Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
- Add in the milk and honey and blend again until the soup is smooth and creamy.
- Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Janine says
I'm excited to try this recipe! One question, I noticed in the directions is says to add the milk and honey yet the ingredients do not call for honey. Can you tell me how much honey to use?
Kyleigh Sage says
Oh my gosh, I must've accidentally left that out when I updated the recipe recently. My bad!! It should be fixed now but it's 2 teaspoons for a touch of sweetness (but it's totally optional if you don't want any added sweetness).
Elizabeth says
Was a little thicker than anticipated BUT the flavor was awesome. Highly recommend.
Esteban says
Sounds delicious! I have a couple questions.l though.
How do you keep the acorn squash bowels from falling over without cutting the bottom?
Why not just roast the acorn squash seeds for the garnish instead of pumpkin seeds?
Kyleigh Sage says
For the squash bowls: I try to find squash that naturally sit as flat as possible, but you can also very carefully cut off a tiny bit at the bottom to make them sit flatter. Just cut off as little as possible so that you don't end up with a hole in the bottom.
You can absolutely just roast the acorn squash seeds instead! I personally just always buy roasted pumpkin seeds to snack on so I always have them, so it's 1 less step.