Roasted Acorn Squash Soup Recipe

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; water, as needed; 3 tablespoons unsalted butter; 1 large sweet onion, chopped; 1 large carrot, peeled and chopped; 1 clove garlic, minced; 3 1/2 cups low-sodium chicken stock; 1/4 cup half-and-half; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 pinch salt and ground black pepper to taste

Servings: persons

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup half-and-half
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

1
Preheat oven to 400 degrees F (200 degrees C).
2
Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
3
Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
4
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
5
Bring the mixture to a simmer and cook for 20 minutes.
6
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
7
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, water, as needed, 3 tablespoons unsalted butter, 1 large sweet onion, chopped, and more.

Yes, Roasted Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Acorn Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions