This creamy roasted acorn squash soup is severed 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!
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!
How to Make Acorn Squash 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.
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!
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!
More Soup Recipes
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Roasted Acorn Squash Soup
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 salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 2 cups vegetable stock
- 1 cup whole milk
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.
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