This Acorn Squash Soup recipe does NOT disappoint, friends. It’s got the best seasonal flavors of nutty acorn squash, creamy coconut milk, and just a touch of maple syrup for sweetness. We highly recommend making a double batch to freeze half for when you’re in need of a quick and healthy weeknight dinner option.
Creamy Roasted Acorn Squash Soup
Table of Contents
We love making a batch of this deliciously creamy homemade soup during the winter months. It’s the perfect hit of seasonal flavors that your taste buds are craving and it only takes 8 simple ingredients to make! And believe us when we say that this dairy-free version is just as good as the original. Serve it with some grilled bread or learn how to make croutons to make your soup a bit more hearty.
Looking for More Recipes Like This?
Then you have to try our roasted butternut squash soup or our creamy vegan butternut squash soup. Both are packed with flavor and are simple to make!
What You Will Need
- acorn squash – A simple squash that’s full of nutty flavor.
- avocado oil – Just a little to help sauté the shallots. You could also use olive oil.
- shallots – Adds a subtle kick to each bite.
- full-fat coconut milk – Ditch the heavy cream and try out this dairy-free substitute! We truly believe that it makes for a creamier soup than the traditional and you can’t even taste the coconut!
- vegetable broth – You could use chicken stock or chicken broth in place of this, but just know that it’ll no longer be considered vegetarian.
- butter, ghee, or vegan butter – use the one that works best for you. If you want it to be dairy-free stick with vegan butter.
- maple syrup – a little for the perfect amount of natural sweetness.
- kosher salt – just a pinch for some added flavor!
How To Make Acorn Squash Soup
While your oven preheats to 400 degrees F, begin to prep your squash. Use a sharp knife to cut down the middle lengthwise. Then assemble your squash halves, flesh side up, on a large baking sheet.
Then place the pan in the oven and let your squash roast for about an hour or until a fork can easily pierce through the flesh. Roasting time will vary depending on the size of your squash.
While the squash are roasting, sauté the minced shallots in a large dutch oven or a large pot with some avocado oil.
Do You Have To Peel Acorn Squash For Soup
Nope! When the squash is done roasting, scoop out the flesh of the acorn squash and add it to the pot along with the coconut milk, and vegetable broth.
Use an immersion blender to get a nice creamy soup and to combine all those yummy flavors. You could also toss it all in a blender or a large food processor, but we love the the immersion blender because it helps cut down on dishes.
Next, add in the maple syrup, pinch of salt, and ghee to your soup pot.
Now stir to combine over medium heat and adjust the salt and pepper to your taste preferences.
If you have it, a bit of fresh sage really adds a depth of flavor to this soup.
Then divide your delicious soup into individual bowls and top each with a sprinkling of pepitas and enjoy!
Recipe FAQs and Tips
- Dairy-Free: To make dairy-free use vegan butter.
- Coconut Milk Substitute: I haven’t found a dairy-free substitute for the coconut milk that results in the same creaminess as coconut milk. You could use an unsweetened almond milk, but it wouldn’t result in the same consistency.
- Vegan: To make this vegan use vegan butter.
- Storage: store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freeze it: to freeze let cool completely. Place in freezer-safe container (leaving extra room for expansion during the freezing process), label and keep in freezer for up to 6 months.
Did you make this creamy acorn squash soup and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Acorn Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stove Top + Oven
- Cuisine: American
Description
Acorn Squash Soup – an absolutely delicious + creamy acorn squash soup recipe that doesn’t disappoint! Perfect as a main course or side dish!
Ingredients
- 3 acorn squash, halved lengthwise with seeds removed
- 1 tablespoon avocado oil (or olive oil)
- 1 tablespoon shallots, minced
- 1 15oz can full fat coconut milk
- 1/3 cup vegetable broth
- 3 tablespoons butter (ghee or vegan butter work)
- pinch of kosher salt
- 2–3 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F.
- Place acorn squash cut-side up on a rimmed baking sheet.
- Place in oven, middle rack, and let cook for 1 hour (or until you can easily pierce with a fork).
- Remove and let cool. Scoop out squash and place in a bowl; set aside.
- Bring a large Dutch Oven or saucepan to medium-high heat.
- Add oil and swirl to coat the pan.
- Add shallots and let cook down, about 1 minute.
- Add squash, can of coconut milk and vegetable broth; stir to combine.
- Add ghee, pinch of salt and maple syrup.
- Stir and let the ghee melt.
- Taste and add additional salt or maple syrup, as-needed. If you want a thinner consistency simply add another splash or two of vegetable broth at a time and stir.
- We love serving with pepitas for a little crunch!
Notes
- Dairy-Free: to make dairy-free use vegan butter.
- Coconut Milk Substitute: I haven’t found a dairy-free substitute for the coconut milk that results in the same creaminess as coconut milk. You could use an unsweetened almond milk, but it wouldn’t result in the same consistency.
- Vegan: to make this vegan use vegan butter.
- Coconut Milk: if your coconut milk has separated in the can don’t forget to mix it back together so it is nice and creamy before adding it into the pot.
- Storage: store in an airtight container in the refrigerator for up to 5 days.
- Freezing: to freeze let cool completely. Place in freezer-safe container (leaving extra room for expansion during the freezing process), label and keep in freezer for up to 6 months.
Nutrition
- Serving Size: 6 oz
- Calories: 143
- Sugar: 2.1 g
- Sodium: 126.2 mg
- Fat: 11.7 g
- Carbohydrates: 10.8 g
- Protein: 1.3 g
- Cholesterol: 7.6 mg
Originally published November 30, 2021.
Lisa A. says
Love this soup! I made an abundance after a good crop of squash and freeze it, SO delicious it’s my go to!
Erin says
so happy to hear that, Lisa!