One of the best things about fall is all of the amazing seasonal soups, and this recipe for roasted acorn squash soup is one of them. It is perfectly creamy with a little bit of a kick to keep things interesting.
Why This Acorn Squash Recipe is so Good
If you love acorn squash, you will probably love this recipe. It’s creamy, full of bold flavor from the roasted squash, and topped with pumpkin seeds and freshly chopped cilantro.
The spices used in this recipe also make this the perfect fall soup that is easy to make and easy to devour!
How to Pick Out an Acorn Squash
There are a few things to look for to select the perfect acorn squash.
- The acorn squash should feel a little heavy for its size.
- Try to find a squash that is dull in color and has smooth skin. Generally, when you get a shiny acorn squash, it means that the squash was picked before it was ready.
- Try to find an acorn squash that has a good mix of green and orange coloring.
Acorn Squash Soup Recipe Ingredients
You will notice that from the ingredients that this soup has fall written all over it! Make sure to stock up on all your fall spices. Here’s a list of what you need:
- Acorn Squash
- White Onion
- White pepper
- Chicken broth
- Heavy cream
- Pumpkin seed kernels (pepitas)
Can you use butternut squash for this recipe?
Technically, yes, you can replace the acorn squash with butternut squash and the soup should turn out fine. However, butternut squash and acorn squash are a little different in taste.
The butternut squash is a little sweeter than the acorn squash, so you might have to adjust the spices to compensate. Do this at the very end of the cooking process to make sure the spices aren’t too overpowering.
How to Make Acorn Squash Soup
This soup is easy to prepare. In fact, I like working with acorn squash much more so than butternut squash. I am always concerned with butternut squash that I am going to cut myself because it can be so hard to cut. Acorn squash is softer and easier to cut.
- Cut the acorn squash in half, remove the seeds, and place the squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan.
- Cook the squash in a 350°F oven for about 45 minutes or until tender when poked with a fork. When the squash is cool enough to handle, remove and discard the skins.
- In a medium-sized pot, sauté the onions in butter until they become translucent Over medium heat. Add allspice, cardamom, white pepper, and salt, and stir until the spices become fragrant.
- Add chicken broth and cooked squash, and cook until heated through.
- Use either a stick blender or a regular blender to puree the soup until smooth. Return the soup to the pot and add the heavy cream. Heat through, avoid boiling after the cream has been added.
- Garnish with cilantro and pumpkin seeds to serve.
Want to make this soup vegetarian or dairy-free? There are some easy substitutions for both.
- Vegetarian – substitute vegetable broth for the chicken broth.
- Dairy-free – leave out the cream or substitute it with almond milk or another dairy-free cream.
Differences Between Butternut Squash and Acorn Squash
I’ve already mentioned that butternut squash has a bit of a sweeter taste than acorn squash, but that is not the only difference.
Acorn squash has a more coarse and stringy texture, as opposed to the butternut squash, which is more buttery. This is why you find butternut squash in soup more frequently.
The skins of both squashes can be eaten. However, the acorn squash skin is a tad bit tougher than the butternut squash skin.
Delicious Toppings for Acorn Squash Soup
This is a very fun and tasty soup. You can spice it up or down, literally with different toppings.
Here are a few good suggestions for acorn squash soup toppings:
- Sour Cream
- Fresh chopped chives
- Fresh cilantro
- Pumpkin seeds
- Dried fruit
- Chopped bacon
- Blue cheese crumbles
You can do whatever sounds tasty to you! These are a few favorites that are great to mix it up, especially when you have leftovers.
What to Serve with Acorn Squash Soup
This creamy soup is great by itself or with some bread or salad. Here are a few recipes to accompany the soup:
How to Store Roasted Acorn Squash Soup
Store your leftover soup in an airtight container in the fridge for 4 to 5 days or in the freezer for up to 3 months. If you choose to freeze it, make sure to use a freezer-safe bag or container.
How to Reheat Acorn Squash Soup
It’s super simple to reheat acorn squash soup. Just place the soup in a small pan and warm it up over low heat for about 5 to 10 minutes, or until it’s heated through.
Or you can microwave the soup in a microwave-safe bowl for 45 seconds to 1 minute depending on how much soup you are heating up.
Wonderful Fall Season Food
If ever asked, I have to say the fall is my favorite season of the whole year. I love the cooler weather, I love the beautiful colors of fall, I even like daylight savings time.
Favorite Soup Recipes
- Autum Squash Soup
- Chicken Tortellini Soup
- Cream of Celery Soup
- Old Fashioned Potato Soup
- Navy Bean Soup
- Panera Tomato Soup
- Sausage and Lentil Soup
- She Crab Soup
- Southwest Chicken Soup
- Tuscany Soup
Acorn Squash Soup
- 1 1/2 pounds acorn squash (or about 5 cups cut up)
- 1 cup chopped white onion
- 2 tablespoons butter
- 1/2 teaspoon allspice
- 1/4 teaspoon cardamom
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons pumpkin seed kernels (pepitas)
- 1 tablespoon chopped cilantro
Preheat the oven to 350°F.
Cut the acorn squash in half and remove the seeds. Place the squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan.
Cook the squash in a 350°F oven for about 45 minutes, or until tender when poked with a fork. When the squash is cool enough to handle, remove and discard the skins.
In a medium-sized pot, sauté the onions in butter over medium heat until they become translucent.
Add allspice, cardamom, white pepper, and salt, and stir until the spices become fragrant. Add chicken broth and cooked squash, and cook until heated through.
Use either a stick blender or a regular blender to puree the soup until smooth. Return the soup to the pot, and add the heavy cream. Heat through, and avoid boiling after the cream has been added.
Garnish with pumpkin seeds and cilantro to serve.