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: 3 whole Acorn Squash, Sliced In Half And Seeds Removed; 2 Tablespoons Olive Oil; 2 whole Carrots, Chopped; 1 whole Granny Smith Apple, Cored And Chopped; 1 whole Shallot, Chopped; 1/2 whole Yellow Onion, Chopped; 1/2 whole Red Onion, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Dried Ginger (or 1 Teaspoon Of Fresh); 1/4 teaspoons Dried Sage; ⅛ teaspoons Cayenne Pepper (Optional); ⅛ teaspoons Ground Allspice; 4 cups Cups Vegetable Stock; Croutons And/Or Thinly Sliced Red Onion, For Garnish (optional)

Servings: persons

3 whole Acorn Squash, Sliced In Half And Seeds Removed
2 Tablespoons Olive Oil
2 whole Carrots, Chopped
1 whole Granny Smith Apple, Cored And Chopped
1 whole Shallot, Chopped
1/2 whole Yellow Onion, Chopped
1/2 whole Red Onion, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Dried Ginger (or 1 Teaspoon Of Fresh)
1/4 teaspoons Dried Sage
⅛ teaspoons Cayenne Pepper (Optional)
⅛ teaspoons Ground Allspice
4 cups Cups Vegetable Stock
Croutons And/Or Thinly Sliced Red Onion, For Garnish (optional)

1
Preheat oven to 400 degrees F.
2
Line a baking sheet with aluminum foil or parchment paper.
3
Place squash, skin-side-down, onto baking sheet.
4
Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown.
5
Remove from oven and allow squash to cool.
6
Once cool, remove flesh from skin by using a spoon and scooping out the flesh.
7
Discard skin and set flesh aside.
8
Set aside.
9
In a large, deep pot, heat olive oil over medium-high heat until hot.
10
Add carrots, apple, shallot and onions and saute until tender, about 6-8 minutes.
11
Once tender, add salt, ginger, sage, cayenne, allspice, squash and vegetable stock.
12
Stir well and bring to a boil.
13
Reduce heat and simmer for 15-20 minutes.
14
Remove pot from heat and puree mixture, either with an immersion blender (best thing ever I have one and I love it), a blender (do this carefully and in batches) or a food processor.
15
Once pureed, season to taste.
16
Garnish with thinly sliced red onion or croutons, if desired.
17
Enjoy!

189

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 whole Acorn Squash, Sliced In Half And Seeds Removed, 2 Tablespoons Olive Oil, 2 whole Carrots, Chopped, 1 whole Granny Smith Apple, Cored And 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