clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of acorn squash soup with pepitas and fresh sage leaves.

Acorn Squash Soup

  • Author: Erin Jensen
  • 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


Acorn Squash Soup – an absolutely delicious + creamy acorn squash soup recipe that doesn’t disappoint! Perfect as a main course or side dish!


  • 3 acorn squash, halved lengthwise with seeds removed.
  • 1 tablespoon avocado oil
  • 1 tablespoon shallots, minced
  • 1 15oz can full fat coconut milk
  • 1/3 cup vegetable broth
  • 3 tablespoons butter, ghee or vegan butter
  • pinch of salt
  • 23 tablespoons maple syrup


  1. Preheat oven to 400 degrees F.
  2. Place acorn squash cut-side up on a rimmed baking sheet.
  3. Place in oven, middle rack, and let cook for 1 hour (or until you can easily pierce with a fork).
  4. Remove and let cool.  Scoop out squash and place in a bowl; set aside.
  5. Bring a large Dutch Oven or saucepan to medium-high heat.
  6. Add oil and swirl to coat the pan.
  7. Add shallots and let cook down, about 1 minute.
  8. Add squash, can of coconut milk and vegetable broth; stir to combine.
  9. Add ghee, pinch of salt and maple syrup.
  10. Stir and let the ghee melt.
  11. 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.
  12.  We love serving with pepitas for a little crunch!


  • 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 Substitute: 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.

Keywords: acorn squash soup