Roasted acorn squash soup is the perfect soup for fall and the holidays. Warm and comforting, this velvety soup is as healthy as it is comforting, making it a perfect choice for dinner any night of the week. When you want a sweet and savory soup that tastes of the best fall and the holiday season has to offer, this is the recipe for you!
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Acorn Squash Soup
Acorn squash soup is a fall favorite! It is sweet with a slight spice to it from the nutmeg and cinnamon.
The naturally creamy soup does not need any milk to give it a smooth texture. The cooked squash will create the texture all on its own.
Acorn squash soup goes well with Thanksgiving dinner, as an appetizer, or any time you want a warm, comforting soup that is healthy for you and your family to eat!
Ingredients to make Acorn Squash Soup
When you make acorn squash soup, you will want to use the following ingredients:
- Acorn Squash - If you can’t find it, butternut squash works well. You could also sub in sweet potatoes if you prefer.
- Onions - You can use your preferred variety, but white or yellow work well.
- Garlic - You can leave the cloves whole for this.
- Olive oil - You could use a different type of oil if you prefer.
- Vegetable broth - This makes the base of the broth.
- Granny smith apple - Granny smith apples add a bit of sweetness, but you could add in maple syrup or honey if you like it sweeter.
- Shallot - You could use sweet onion if you prefer.
- Spices and herbs - You’ll want to have fresh thyme, though dried can work if needed, dried sage, nutmeg powder, cinnamon powder, and black pepper and salt (to taste).
- Sage leaves - These are for garnish.
How to cut and roast Acorn Squash
Cutting acorn squash for baking or air frying is really easy! All you need to do is use a large, sharp knife on a sturdy surface to slice the acorn squash in half. Once cut in half, use a spoon to scoop out the seeds.
Next, quarter the onions.
When ready, place the onions, garlic cloves, and acorn squash onto a greased baking sheet.
Next, season the squash, onions, and garlic with salt, pepper, and oil.
Once seasoned, turn the acorn squash so that the cut sides are facing down.
Finally, roast the ingredients in the air fryer at 325F for 30 minutes or in the oven at 350 F for 40 minutes.
Acorn Squash Soup in Instant Pot
Once the acorn squash, onions, and garlic are done baking or air frying, you can bring the soup together. Here’s what you need to do to make acorn squash soup in the Instant Pot:
- First, use a spoon to scoop out the tender squash, leaving the skin behind.
- Next, turn the saute mode on the Instant Pot on, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn off saute mode and then close the lid. Seal the vent and pressure cook for 6 minutes, followed by a quick release of pressure after 5 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
Stove top Acorn Squash Soup Recipe
Once the acorn squash, onions, and garlic are done baking or air frying, place a large pot on the stove top. When ready, follow these easy instructions:
- First, use a spoon to scoop out the squash and discard the skin.
- Next, turn the burner to medium-high, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn the heat down to medium, place a lid on top, and then allow the soup to simmer for about 30 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
Pro Tips to make the best acorn squash soup
When you make acorn squash soup, follow these tips for best results:
- Don’t skip roasting the acorn squash, it will give it a depth of flavor.
- If you sub in butternut squash or sweet potatoes, roasting them will also help bring out the flavors.
- For added sweetness, you can add maple syrup or honey. For heat, you can add in additional cinnamon or black pepper.
FAQs
Roasting butternut squash helps to add additional flavor to the soup. Roasting helps to bring out the sweetness and general flavor of squash.
Yes! You can sub in butternut squash. They have a similar flavor to each other and require similar steps to prep.
Canned sweet potatoes have additional processing involved. Manufacturers often peel them and place them in a sugary-syrup. They can work for soups, but for the best flavor and overall healthiest option for soup or other dishes.
Yes! When you make soup ahead of time, it gives the ingredients time to come together even more, and acorn squash soup is no exception! You can easily reheat in the Instant Pot, stove top, or microwave when you are ready to serve it.
When you have left overs or make it ahead, pour a cool soup into an air tight container. You can then store the soup for about 5 days in the fridge. You could also freeze it for about 6 months.
Acorn squash soup will last about 5 days in the fridge or about 6 months in the freezer.
When you make roasted acorn squash soup, you can top it with: croutons, nutmeg, cinnamon, parmesan cheese, roasted seeds, or sage.
Once the soup has cooled, pour or ladle it into an airtight container. You can then place in the fridge for about 5 days or in the freezer for 6 months.
Other recipes you’ll love
If you love good food, then check out these other great recipes that are sure to bring a smile to your family’s faces:
- Tomato Basil Soup
- Tom Kha Soup
- Pumpkin Soup
- Butternut Squash Soup
- Italian Lentil Soup
- Tomato Soup
- Creamy Gnocchi Soup
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Roasted Acorn Squash Soup Recipe
Roasted acorn squash soup is the perfect soup for fall and the holidays. Warm and comforting, this velvety soup is as healthy as it is comforting, making it a perfect choice for dinner any night of the week. When you want a sweet and savory soup that tastes of the best fall and the holiday season has to offer, this is the recipe for you!
Ingredients
- Acorn Sqaush 2 whole
- Onions 2
- Garlic cloves 6
- Olive oil 2 tbsp
- Salt to taste
- Pepper to taste.
- Vegetable broth 4 cups
- Granny smith apple 1, chopped or Maple syrup or honey 1 tbsp. (more if you like it sweeter)
- Shallot 1, sliced
- Fresh thyme 10 spirgs.
- Dried Sage ½ tsp
- Nutmeg powder ¼ teaspoon freshly grated
- Cinnamon powder ¼ teaspoon freshly grated
- 8 sage leaves for garnish, fried
Instructions
How to cut and roast Acorn Squash
Cutting acorn squash for baking or air frying is really easy! All you need to do is use a large, sharp knife on a sturdy surface to slice the acorn squash in half. Once cut in half, use a spoon to scoop out the seeds using a spoon.
Next, quarter the onions.
When ready, place the onions, garlic cloves, and acorn squash onto a greased baking sheet.
Next, season the squash, onions, and garlic with salt, pepper, and oil.
Once seasoned, turn the acorn squash so that the cut sides are facing down.
Finally, roast the ingredients in the air fryer at 325F for 30 minutes or in the oven at 350 F for 40 minutes.
Acorn Squash Soup in Instant Pot
Once the acorn squash, onions, and garlic are done baking or air frying, you can bring the soup together. Here’s what you need to do to make acorn squash soup in the Instant Pot:
- First, use a spoon to scoop out the tender squash, leaving the skin behind.
- Next, turn the saute mode on the Instant Pot on, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn off saute mode and then close the lid. Seal the vent and pressure cook for 6 minutes, followed by a quick release of pressure after 5 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
Stove top Acorn Squash Soup
Once the acorn squash, onions, and garlic are done baking or air frying, place a large pot on the stove top. When ready, follow these easy instructions:
- First, use a spoon to scoop out the squash and discard the skin.
- Next, turn the burner to medium-high, add 1 tablespoon olive oil, and saute the shallots.
- Once they have started to turn translucent, add in the roasted onions, garlic, apples,10 sprigs of thyme, seasonings, and vegetable broth.
- Turn the heat down to medium, place a lid on top, and then allow the soup to simmer for about 30 minutes.
- Next, open the lid carefully. Transfer the ingredients into a blender or use a hand blender to puree the ingredients into a smooth soup.
- Finally, pour the soup into 6 bowls and garnish with freshly grated cinnamon and nutmeg and fried sage leaves.
Serve hot as a side soup or as a main dish with salad, bread, or sandwiches.
Notes
Pro Tips to make the best acorn squash soup
When you make acorn squash soup, follow these tips for best results:
- Don’t skip roasting the acorn squash, it will give it a depth of flavor.
- If you sub in butternut squash or sweet potatoes, roasting them will also help bring out the flavors.
- For added sweetness, you can add maple syrup or honey. For heat, you can add in additional cinnamon or black pepper.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 153Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 545mgCarbohydrates 20gFiber 2gSugar 10gProtein 2g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.