Roasted Acorn Squash Soup Vegetarian Recipe from Oh My Veggies! (2024)

Published: Jan 27, 2014 · by Julia Mueller · Updated: Sep 15, 2021 · This post may contain affiliate links.

Jump to Recipe - Print Recipe

Grab a straw, friends. And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo’ fo’ yo’ money straw for maximum suction efficiency. You’re going to need it to drink this down like the soup-sucking pro you are. Sluuuuurp!

Creamy winter squash soups are great company on cold winter nights. They’re the swaddle to your blanket, the peas to your pod, the almond to your joy, the strüsel to your küchel--don’t ask me what that means, I don’t speak Russian German. Point is, whether you use pumpkin, butternut, kabocha, or acorn squash, you’re going to end up with a Cabbage Patch bosom buddy, and it’s going to be the banana to your split.

Okay, enough of that.

This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious, and it's also filling in spite of it being super low in calories. It’s comfort food on a diet.

With a small and simple list of ingredients, this recipe is wonderful to have on-hand during the chilly winter months. Make this soup any night of the week!

Recipe

Roasted Acorn Squash Soup

A simple, comforting winter soup made with roasted acorn squash.

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: Roasted Acorn Squash Soup, winter soup

Servings: 4 -6 servings

Calories: 143kcal

Author: Oh My Veggies

Ingredients

1 large acorn squash
2 tablespoons olive oil divided
¼ teaspoon ground cinnamon
½ teaspoon kosher salt or to taste
1 medium yellow onion chopped
3 cloves garlic minced
2 cups unsweetened almond milk
2 cups vegetable broth
Sour cream or plain Greek yogurt for serving optional

US Customary - Metric

Instructions

Preheat the oven to 375ºF.
Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.

Notes

If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 928mgPotassium: 424mgFiber: 3gSugar: 2gVitamin A: 647IUVitamin C: 15mgCalcium: 197mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

« Lamington Eclairs

Egyptian Beetroot Dip »

Roasted Acorn Squash Soup Vegetarian Recipe from Oh My Veggies! (4)

About Julia Mueller

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

Reader Interactions

Comments

Becca @ Amuse Your Bouche says
January 27, 2014 at 9:07 am

This looks gorgeous Julia! Love that dollop of sour cream on top! Nothing better than a thick and creamy bowl of soup at this time of year 🙂
Reply
- Julia Mueller says
  January 27, 2014 at 9:30 pm
  
  Heck yes! Only 4 more days until you can sour cream (and cheese!) it up!
  Reply
dishing up the dirt says
January 27, 2014 at 11:42 am

Love this soup Julia!
Reply
- Julia Mueller says
  January 30, 2014 at 2:14 am
  
  The soup loves you, Andrea 😉 jk...but really, this soup's right up your alley!
  Reply
Kelli @ The Corner Kitchen says
January 27, 2014 at 12:16 pm

This soup looks & sounds amazing! Love the almond milk and the Greek yogurt topping!
Reply
- Julia Mueller says
  January 27, 2014 at 9:29 pm
  
  Thanks, lady! It's so simple, yet oh so satisfying! 🙂 Hope you had a great weekend.
  Reply
Inès says
January 27, 2014 at 2:13 pm

Hi Julia,
I just read your sentence with the "strüsel to your küchel" five times until I got the idea even though I am German 😉 There's a cake in Germany, which is called "Streuselkuchen". "Kuchen" being the cake and "Streusel" being crumbles. So it's a crumble cake, in fact. And without crumbles no crumble cake 😉
So "Streusel" are crumbles and you could also put them on a "Küchle" (to stay with the "Ü"), which would be a smallish, flat cake or pastry. 🙂
Reply
- Julia Mueller says
  January 27, 2014 at 9:27 pm
  
  Haha! Thanks for culturing us all, Ines! I thought figured it was appropriate in some way, shape or form 🙂
  Reply
Meg @ Beard and Bonnet says
January 27, 2014 at 2:25 pm

I adore this soup recipe!!! Thank you so much.:)
Reply
- Julia Mueller says
  January 30, 2014 at 2:15 am
  
  So glad you like it! It's ridiculously easy and tastes SO GOOD!!
  Reply
Laura (Tutti Dolci) says
January 27, 2014 at 6:53 pm
See Also
Swap Your Traditional Casserole for This Keto Cheesy Brussels Sprouts Recipe

I love roasted squash, this soup looks so comforting!
Reply
- Julia Mueller says
  January 27, 2014 at 9:28 pm
  
  You and me both, sister! I just made another batch of it tonight. Never gets old! 🙂
  Reply
Joanne says
January 27, 2014 at 9:07 pm

I'm doing a soup dance! Which, for me, is equivalent to a happy dance!
Reply
- Julia Mueller says
  January 27, 2014 at 9:28 pm
  
  The soup definitely requires some wobble-knee action! 😉
  Reply
Stephie @ Eat Your Heart Out says
January 27, 2014 at 10:02 pm

I love you for using my straw line.
Reply
- Julia Mueller says
  January 30, 2014 at 2:16 am
  
  It was WAY too good to pass up! Definitely inspired me to get my typing fingers moving 🙂 Nothing like friends helping friends ease writer's block 😉
  Reply
Kare @ Kitchen Treaty says
January 29, 2014 at 10:13 am

I have the sudden inexplicable urge to eat soup with a straw! 😉 Love this simple soup. I've been on an almond milk kick lately, but I've not tried it in soup. Must change that ASAP!
Reply
- Julia Mueller says
  January 30, 2014 at 2:17 am
  
  I'm half-tempted to carry it around with me in a sippy cup and sip as I go. It's so deliciously portable!
  Reply
Connie says
January 29, 2014 at 5:32 pm

I want to wrap my chilly hands around this bowl of soup and just breathe in it's wonderfulness. And then eat it of course.
Reply
- Julia Mueller says
  January 30, 2014 at 2:17 am
  
  It's definitely one of those soups you savor and enjoy. So glad you like it, Connie!
  Reply
Marta @ What should I eat for breakfast today says
January 30, 2014 at 9:26 am

It must taste amazing. On my list to make 🙂
Reply
Julia | JuliasAlbum.com says
January 30, 2014 at 2:29 pm

Gorgeous soup! I love butternut squash and pumpkin soups, never made one with acorn, but I am sure I would love this too! Lovely photos!
Reply
- Julia Mueller says
  January 31, 2014 at 9:33 am
  
  Ohhhhhh yeeeeeaaaaah! If you like squash soups, you'll definitely love the acorn squash! I love how naturally sweet it is and the soup turns out so rich and creamy even though it's completely healthy! Hope you try it 🙂
  Reply
kirsten says
January 31, 2014 at 7:58 pm

Perfect texture! But sadly, a very bland soup 🙁
Reply
- Julia Mueller says
  February 04, 2014 at 11:26 am
  
  Hi Kirsten! I'm so sorry to hear the soup didn't work out for you! I enjoy the mild flavor, but can understand the desire for something more robust. I also make this recipe using 1 cup of full-fat coconut milk in place of the almond milk, which makes it more rich, and add a little more veggie broth. I recommend adding salt to taste in soups because that always makes a big difference! 🙂 My apologies again, and let me know if you take another swing at it. 🙂
  Reply
Jen says
November 04, 2014 at 9:32 pm

Quick, easy, delicious! I'll have to double it next time. 🙂
Reply
Aleisha says
November 13, 2014 at 2:20 am

I made your soup and it's wonderful ... Since my husband is a carnivore I made up some crispy pancetta and sprinkled it on top and it was a tasty addition
Reply
Anne says
November 13, 2014 at 10:40 pm

Love this soup! I made a few changes, subbing the almond milk for coconut milk and adding fresh sage and a little nutmeg in. Thank you for posting!!
Reply
sara says
November 24, 2014 at 10:27 am

This recipe is not complete, when do you put the liquids in? And you dont mention cooking it down. I winged it, hopefully it turned out.
Reply
- Kiersten Frase says
  November 26, 2014 at 2:27 pm
  
  Not sure what you mean - it says to add the broth and almond milk in the very last step of the recipe. The soup doesn't require cooking down.
  Reply
Emily says
September 30, 2015 at 1:51 pm

The soup was great!! I added sweet potatoes and instead of almond milk (which I didn't have) I used evaporated milk. Such a versatile soup/recipe, there are so many things you can add or do to the soup to suit your tastes! Next time I am going to add some kale or spinach 🙂
Reply

Something to say? Leave a comment.

Roasted Acorn Squash Soup Vegetarian Recipe from Oh My Veggies! (2024)

FAQs

How long does roasted acorn squash last in the fridge? ›

Storage Tips

Store leftover roasted acorn squash in an airtight container in the refrigerator for 4 to 5 days. To Reheat. Rewarm roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave.

Tell Me More ›

What type of vegetable is acorn squash? ›

Although technically considered a winter squash, acorn squash actually belongs to the same family as summer squash like zucchini! Acorn squash is a type of vegetable with a hard exterior and flesh and seeds inside. It has a sweet, nutty flavor. Acorn squash is a type of winter squash.

Tell Me More ›

How can you tell if acorn squash has gone bad? ›

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

Read The Full Story ›

Why squash should not be refrigerated? ›

You should store summer squash (like zucchini) in the fridge, but thick-skinned squash like acorn, butternut, or kabocha should stay at room temperature. This is partially to preserve their texture, but it's mostly because squash tend to take up a lot of real estate in the drawers and on the shelves of your fridge.

Know More ›

Can you eat acorn squash skin in soup? ›

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked.

Explore More ›

Is acorn squash good for you? ›

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Discover More Details ›

What is the difference between acorn squash and butternut squash? ›

Acorn Squash Has More Delicate Skin

Butternut squash is characterized by its smoother and relatively easy-to-peel skin compared to the rougher texture of acorn squash skin.

Keep Reading ›

Does acorn squash raise blood sugar? ›

Unlike refined carb sources like white rice and white pasta, acorn squash is an excellent source of fiber, which slows digestion, helps regulate blood sugar levels, and promotes feelings of fullness ( 6 ).

Show Me More ›

Is acorn squash anti-inflammatory? ›

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

What is the white mold inside acorn squash? ›

The fungus Sclerotinia sclerotiorum causes white mold. This pathogen infects a wide variety of vegetable crops including beans, carrots, tomato, cabbage and lettuce. In the cucurbit family, the disease severely affects pumpkins and some varieties of winter squash.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Is it OK to eat a whole acorn squash? ›

Use the squash in any recipe that calls for cooked acorn squash or eat the squash on its own: Break it into 2- to 3-inch pieces, transfer to a platter and season with salt, pepper and a drizzle of olive oil. (The skin is perfectly edible, but you can also easily peel off the skin, if you like.

How long does roasted squash last in the fridge? ›

Store cooked squash for 3-5 days in the refrigerator or mash and freeze for up to 1 year. To freeze: Peel squash, remove seeds and cut into pieces. You can roast before freezing or freeze raw to cook later.

When should you throw out acorn squash? ›

Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.

Discover More Details ›

Can you save cooked acorn squash? ›

Freezing cooked squash:

To prepare squash for freezing, roast, boil or steam it until the flesh softens. Leave cooked squash in chunks or mash it. Place in airtight containers and freeze for up to 10 to 12 months.

Explore More ›

How do you know when squash goes bad? ›

Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad. Old squash tends to have soft flesh, leathery skin, and a hollow feel. And, of course, any spots of mold mean it's time to toss your squash.

Discover More ›