Name: Creamy Roasted Acorn Squash Soup Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 pounds acorn squash (about 2 medium squash); 5 teaspoons olive oil (divided (1 tablespoon plus 2 teaspoons)); 1 teaspoon kosher salt; ½ teaspoon ground pepper; 1 tablespoon unsalted butter; 2 large shallots (thinly sliced); 2 medium carrots (diced to ½”); 2 stalks celery (diced to ½”); 1 honeycrisp apple (peeled, cored, and diced to ½”); 3 cloves garlic (minced); ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon dried ginger; 4 cups low sodium broth (vegetable or chicken); 1 sprig fresh thyme (plus more for garnish); 1 sprig fresh sage (plus more for garnish); ½ cup heavy cream; ¼ cup roasted and salted pepitas

Jump to Recipe

Creamy Roasted Acorn Squash Soup is the ultimate bowl of autumn comfort. Each spoonful brims with velvety roasted squash, sweet hints of apple, a backbone of classic soup veggies, and the irresistible warmth of cinnamon, nutmeg, and fresh herbs. Finished with a swirl of cream and a scattering of roasted pepitas, this soup is wonderfully elegant yet completely unfussy—perfect for cozy weeknights or an impressive first course when hosting. Whether you’re looking to brighten a cold day or simply savor the flavors of the season, this soup has you covered.

Creamy Roasted Acorn Squash Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes Creamy Roasted Acorn Squash Soup truly shine is how simple, honest ingredients combine to create something spectacular. Each component brings its own personality to the party, layering sweetness, earthiness, a pop of freshness, and enough richness to keep you coming back for more.

Acorn squash: The star of the show! Roasting brings out its natural sweetness and creamy texture.
Olive oil: Adds silkiness to the vegetables and helps the squash caramelize beautifully in the oven.
Kosher salt: Vital for drawing out flavors and balancing the sweetness of the squash and apple.
Ground pepper: Brings just a gentle heat and depth to each bite.
Unsalted butter: Boosts richness and helps sweat the veggies without overpowering the soup’s delicate flavors.
Shallots: Offer a mild, mellow onion flavor that melts seamlessly into the soup base.
Carrots: Add a hint of earthy sweetness and a subtle pop of color.
Celery: Lends a savory crunch while giving the soup body and nuance.
Honeycrisp apple: Its tart-sweet flavor brightens and balances the savory notes of the soup.
Garlic: Rounds out and deepens the savory foundation—don’t skip it!
Cinnamon: A classic autumn spice, it amplifies the soup’s warmth without overwhelming it.
Nutmeg: Just a pinch is all it takes to add extra coziness and complexity.
Dried ginger: Adds a gentle, zingy heat that perks up the whole pot.
Low sodium broth (vegetable or chicken): Gives just enough body and oomph without overpowering the fresh veg.
Fresh thyme: Brings an herby aroma that pairs beautifully with roasted squash and cream.
Fresh sage: Deepens the earthy notes and makes the soup taste like fall in a bowl.
Heavy cream: Swirls in irresistible richness and gives the soup its “creamy” badge of honor.
Roasted and salted pepitas: Add crunch, color, and that perfect final touch to every bowl.

How to Make Creamy Roasted Acorn Squash Soup

Step 1: Prep and Roast the Squash

Begin by heating your oven to 425°F and lining a baking sheet with parchment paper. Carefully slice your acorn squash in half, scoop out the seeds, and drizzle each half with olive oil, rubbing it into every crevice—both flesh and skin. Sprinkle with salt and pepper, then place the squash cut side down. Roasting at this high heat caramelizes the edges and coaxes out a deep, nutty sweetness you simply can’t get any other way. Let those beauties roast until the flesh is fork-tender and nearly melts at a touch, about 30–35 minutes.

Step 2: Sauté the Aromatics

While your kitchen fills with the irresistible scent of roasting squash, start the soup base. In a large Dutch oven or soup pot, melt butter with the remaining olive oil over medium heat. Once the butter is foaming, add shallots, carrots, and celery. Give them a little love with a toss to coat in that flavorful fat. Let them sweat gently, stirring occasionally—patience is worth it here, as shallots should turn translucent and veggies soften without a trace of browning.

Step 3: Build Flavors with Apple and Spices

Toss in the garlic and let it sizzle just long enough to become fragrant (about a minute), then add your diced Honeycrisp apple and season with cinnamon, nutmeg, and ginger. These spices wake up the squash’s sweetness and add a layer of warmth that will make your kitchen smell heavenly. Pour in the broth, which pulls all those flavors together in a single, delicious embrace.

Step 4: Add the Roasted Squash and Herbs

Once the acorn squash is cool enough to handle, scoop out the flesh and add it to your soup base. Tie the thyme and sage sprigs together with kitchen twine and drop into the pot. This little bundle infuses the soup with gentle, garden-fresh fragrance—just the thing to make it taste and smell like a cozy, autumn afternoon.

Step 5: Simmer Until Perfectly Tender

Bring the liquid to a boil, then dial back to a gentle simmer. Cook uncovered for about 20 minutes, letting the apple, squash, and veggies soften completely and the flavors meld. It’s an exercise in patience, but you’ll be rewarded with a gorgeously fragrant pot that’s just begging to be blended.

Step 6: Purée and Finish the Creamy Roasted Acorn Squash Soup

Remove your herb bundle (don’t forget!), then pour in the heavy cream. Use an immersion blender to purée everything right in the pot until impossibly smooth. Taste and adjust the seasoning—a little extra salt, a dash more spice, whatever your palate craves. Ladle into bowls, and top each with a scattering of roasted pepitas and a sprig of fresh thyme or sage for that irresistible final flourish.

How to Serve Creamy Roasted Acorn Squash Soup

Garnishes

For a soup as lush as Creamy Roasted Acorn Squash Soup, the right garnish is like the perfect accessory—it completes the look and adds delightful contrast. Roasted pepitas give crunch and a salty pop, while a swirl of cream or extra drizzle of olive oil makes each bowl look restaurant-worthy. A few extra leaves of fresh thyme or sage add color and herbal freshness that echo the soup’s flavors beautifully.

Side Dishes

With its velvety texture and light sweetness, this soup is a dream alongside thick slices of rustic bread for dunking or a grilled cheese sandwich oozing with melty goodness. If you’re keeping things light, serve with a crisp apple and arugula salad dressed in lemon vinaigrette—the salad’s brightness makes the rich soup feel even more luxurious.

Creative Ways to Present

Looking to impress? Serve your Creamy Roasted Acorn Squash Soup in hollowed-out acorn squash halves for a wow-worthy presentation at autumn gatherings. Tiny espresso cups or shot glasses turn this soup into a festive appetizer for holiday parties. Or, drizzle bowls artistically with extra cream, a streak of chili oil, or even pomegranate syrup for a pop of unexpected color and flavor.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Roasted Acorn Squash Soup cool completely, then transfer to an airtight container and keep it in the fridge. The flavors deepen as it sits, so your next-day bowl might taste even better! It’ll stay fresh and delicious for up to four days.

Freezing

Planning ahead? This soup freezes beautifully. Once cool, pour into freezer-safe containers or zip-top bags (leaving a little room for expansion). It’ll hold up for up to three months—perfect for busy weeks or unexpected guests craving homemade warmth. Just skip garnishing before freezing; add pepitas and herbs after you reheat.

Reheating

To reheat, simply warm on the stove over medium heat, stirring gently and adding a splash of broth or cream if needed to restore that silky consistency. For single servings, microwaving works too—just cover loosely and stir halfway through for even heat. Always garnish after reheating to keep everything fresh and beautifully textured.

FAQs

Can I use a different type of squash?

Absolutely! While acorn squash gives this soup its signature flavor and creaminess, butternut or kabocha squash can also work well. Adjust roasting times as needed since some squash varieties cook a bit faster or slower.

Is Creamy Roasted Acorn Squash Soup vegetarian or vegan?

With vegetable broth and a plant-based cream (such as coconut or cashew cream), this soup can be made completely vegetarian and even vegan. Just swap the butter for more olive oil or a vegan alternative, and you’re in business.

Can I make Creamy Roasted Acorn Squash Soup ahead of time?

Definitely—this soup not only reheats well but actually improves in flavor after a day or two in the fridge. It’s fantastic for meal prep or holiday gatherings when you want one less thing to stress about the day of.

What can I use instead of an immersion blender?

If you don’t own an immersion blender, carefully ladle the soup in batches into a regular blender and purée until smooth. Just be sure to let some of the steam escape and avoid overfilling to prevent hot splatters!

How can I make the soup spicier or less sweet?

To give your Creamy Roasted Acorn Squash Soup a kick, try adding a pinch of cayenne or red chili flakes when sautéeing the spices. For less sweetness, reduce the apple or use a tart variety, and amp up the savory with a splash of extra broth or more herbs.

Final Thoughts

If you haven’t already fallen in love with Creamy Roasted Acorn Squash Soup, now’s the time to let this comforting classic into your kitchen. Its cozy flavor, gorgeous color, and velvety finish might just make it your new favorite way to ring in the cool seasons—so grab your spoon, tuck in, and savor every delicious drop.

Creamy Roasted Acorn Squash Soup Recipe

★★★★★

4.9 from 5 reviews

Author: Sophie
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy roasted acorn squash soup that’s perfect for chilly days. This soup combines the sweetness of roasted squash with savory vegetables and warming spices for a delightful bowl of goodness.

Instructions

Roast the Squash: Preheat the oven to 425°F. Cut the squash in half, remove seeds, drizzle with olive oil, salt, and pepper. Roast cut side down until tender.
Prepare Soup Base: In a pot, sauté shallots, carrots, celery, apple, garlic, and spices. Add broth, squash flesh, and herbs. Simmer until vegetables are soft.
Puree and Serve: Remove herb stems, add cream, and puree the soup until smooth. Adjust seasoning and serve garnished with pepitas and herbs.