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Acorn Squash Soup

5 from 6 votes

posted: 10/22/22

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

My Acorn Squash Soup is easy to make, creamy, and a perfect healthy side dish. This amazing soup is vegan, but delicious enough to be a holiday side dish.

Overhead photo of Acorn Squash Soup

If you are looking for some new Thanksgiving recipes this year, look no further. This Acorn Squash Soup checks so many boxes. It is easy to make, full of delicious flavors, and can be made ahead. Additionally, it is both vegan and gluten-free. It will work for just about all of your holiday guests, regardless of dietary restrictions. It has delicious savory flavors that pair perfectly with the slightly sweet and mild flavored acorn squash.

Overhead photo of Acorn Squash Soup in a pot. Bread and spoons are beside pot on counter.

How to Make Acorn Squash Soup

This is just a brief overview of how to make acorn squash soup. For the full recipe, scroll to the bottom of the post.

  1. Roast the acorn squash. You can read more on this below or you can always make it quickly in the pressure cooker with this easy Instant Pot Acorn Squash recipe.
  2. Sauté the vegetables. In a little warmed olive oil, add the onion, carrots, and garlic. Season them and cook until the veggies are soft, about five to seven minutes.
  3. Add in the vegetable broth and the squash. Bring the sauce to a boil and then reduce to a simmer for 20 minutes. This will bring all the flavors together.
  4. Blend the soup. Using an immersion blender or transferring the soup to a stand blender in batches, blend the soup until it is smooth. Then, enjoy!
overhead of an acorn squash that has had the seeds removed form one half with an ice cream scooper string next to it

Roasting Acorn Squash

Acorn Squash is so easy to roast. Simply cut it in half, scoop out the insides, and then place on a parchment-lined baking sheet. Bake at 400 degrees for 30 minutes.

Of course, you can pop them into the Instant Pot as well. I love this method because it is so straightforward and foolproof. The squash cooks just perfectly every time.

Instant Pot Acorn Squash

Instant Pot Acorn Squash makes for the perfect hands-off side dish recipe! This is a great way to add vegetables to your dinner without any fuss.
a cooked acorn squash with butter and brown sugar in it

Blending Soup

Many creamy soups get their texture from a roux and added dairy, like my Chicken Tortellini Soup. This delicious squash soup gets all of its creamy texture from the squash itself. I love that, because it keeps the soup light and healthy. It also keeps it vegan-friendly.

But, in order to make a delicious creamy squash soup, you need to blend it. I find it easiest to use an immersion blender. It comes in handy in so many soup recipes. You can see my recommendation for an immersion blender below. That being said, this will also work perfectly well in a blender. This soup only makes 5 cups, so it likely can be blended in one batch.


Immersion Blender

We love this immersion blender! It has lasted for years, and is so handy.
Product Image

Substitutions and Variations

  • Leave it a little chunky. If you like some texture in your soup, don’t blend all of it, just blend 3/4 of it. This is easy with the immersion blender, as you just stop blending when you reach the desired consistency.
  • Make it a meal. This is a great side dish, but if you would like to make it a full meal, I suggest tossing in some cooked Italian sausage at the end. The flavor will go great with this soup.
  • The more squash the merrier. Stretch the soup a little and vary the flavor by adding in some pumpkin puree.
  • Give it some spice. In addition to the spices we are adding, toss in a little cayenne pepper. This is a naturally somewhat sweet soup, and the spice will balance that really well for a fun variation.
Overhead photo of a bowl of Acorn Squash Soup with bread and spoons for eating.

Storing, Freezing, and Reheating Leftovers

Leftovers can be stored in an air-tight container for up to four days. If you are freezing this soup, be sure to do so in a container that will allow for a little expansion. This soup will freeze well and can be frozen for up to three months.

Reheat this squash soup over low heat, stirring often. This soup reheats very well, and any separation that happens is quickly corrected by a good stir.

Making Ahead

Acorn Squash can be made in advance, which is particularly helpful if you are making this for a holiday meal. Make the soup all the way through, then store in the refrigerator, covered, overnight. Before you are ready to serve it, cover it and warm it over low heat, stirring often. It will take about 30 minutes to bring the soup to serving temperature. For maximum freshness, only make this soup about 24 hours in advance.

Overhead photo of a pot of Acorn Squash Soup


How do you cut acorn squash for soup?

Very carefully, cut the squash in half from top to bottom. Use one of the natural ridges in the squash to cut between. Then scoop out all of the pulp and seeds.

Can you eat acorn squash skin in soup?

Technically, yes. There is no danger in eating the skin of an acorn squash. You just may not enjoy the texture much.

Can I substitute butternut squash for acorn squash in soup?

Yes! Butternut Squash would be delicious in this, though you will likely need only one squash, not two.

Can this soup be doubled?

Yes! This is easy to double. Simply double all of the ingredients and proceed with the recipe as written.

Overhead photo of a bowl of Acorn Squash Soup

What to Serve with Acorn Squash Soup

This amazing soup will go great on the side of so many dishes. Here are a few that I think it naturally pairs well with.

If you make this amazing Acorn Squash Soup recipe or any of my other recipes, leave me a comment letting me know what you think – especially if you make this for the holidays. I love hearing about how my recipes landed on your holiday table.

Overhead photo of Acorn Squash Soup
5 from 6 votes

Acorn Squash Soup

Serves: 5
(tap # to scale)
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
My Acorn Squash Soup is easy to make, creamy, and a perfect healthy side dish. This amazing soup is vegan, but delicious enough to be a holiday side dish.


  • 2 acorn squash roasted (read my recommendations on roasting here)
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 large garlic cloves minced
  • 1 teaspoon kosher salt (if using table salt, start with 1/2 teaspoon)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • pinch ground ginger
  • 3 cups low sodium vegetable broth


  • Scoop the cooked acorn squash out of the shell, and set aside.
  • In a heavy bottomed dutch oven, heat the oil over medium heat.
  • Add the onion, carrots, and garlic. Season the vegetables with salt, rosemary, black pepper, nutmeg, and ground ginger. Saute until the onion is translucent, about 5 to 7 minutes.
  • Add in the vegetable broth and the squash. Bring the soup to a simmer, and cook on low heat for 20 minutes.
  • At the end of the cooking time, use an immersion blender to blend the soup. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Serving: 1cup Calories: 147kcal (7%) Carbohydrates: 24g (8%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 488mg (21%) Potassium: 710mg (20%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 4710IU (94%) Vitamin C: 22mg (27%) Calcium: 71mg (7%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Soup
Cuisine: American
Overhead photo of Acorn Squash Soup

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Acorn Squash Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Emily Smith Nguyen says

    5 stars
    I had made acorn squash in the IP and then looked for a recipe (so my soup wasn’t roasted, but I’ll try that next time!) The seasoning was on point (I did add cayenne 😉) and the only other change I made was adding some nutritional yeast and it was a great addition!

    • Lisa Longley says

      I’m so glad you enjoyed this!

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners