Roasted Acorn Squash Soup

When fall arrives and the temperatures drop, I turn to warm, comforting soups that capture the essence of the season. This Acorn Squash Soup has been my companion through countless chilly evenings. The natural sweetness of roasted acorn squash combines with savory herbs and aromatics to create a velvety, rich soup that truly satisfies.

I love making this soup on Sunday afternoons, filling my kitchen with incredible aromas as the squash roasts and the soup simmers. If you’ve never cooked with acorn squash before, this recipe will show you just how delicious and versatile this winter vegetable can be.

Why It Works

Roasting the acorn squash first brings out its natural sweetness and creates deeper flavor than simply boiling it. The caramelization that happens in the oven transforms the squash into something magical. I add carrots for extra sweetness and body, while shallots and garlic provide a savory backbone.

The herbs and spices—thyme, sage, and nutmeg—complement the squash without overpowering it. A touch of honey enhances the squash’s natural sweetness, and a bit of Parmesan adds richness and umami. The final soup is silky smooth with a beautiful balance of sweet and savory notes.

Equipment You’ll Need

• Sharp chef’s knife
• Cutting board
• Baking sheet
• Parchment paper
• Large pot or Dutch oven
• Immersion blender or regular blender
• Wooden spoon
• Measuring cups and spoons
• Small skillet (for crispy sage)
• Paper towels

The Ingredients for Roasted Acorn Squash Soup

• 3 whole acorn squash
• 3 tablespoons extra virgin olive oil, divided
• 1½ teaspoons kosher salt, plus more to taste
• 2 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 2 medium carrots, peeled and thinly sliced
• ¼ teaspoon ground black or white pepper
• 6 garlic cloves, smashed and peeled
• 2 tablespoons honey
• 4 cups low sodium vegetable or chicken stock, plus more as needed
• 10 sprigs fresh thyme, tied into a bundle
• 1 bay leaf
• ½ teaspoon rubbed sage
• ¼ teaspoon ground nutmeg (freshly grated if possible)
• ¼ cup finely grated Parmesan, plus more for serving

For the Crispy Sage Topping:

• Canola oil for frying
• 12 fresh sage leaves
• Kosher salt or flaky sea salt

How to Make Acorn Squash Soup

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
2. Prepare the squash. Cut each acorn squash in half lengthwise, from stem to bottom. Scoop out all the seeds and stringy pulp with a spoon.
3. Season and roast the squash. Brush the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Place the squash cut-side down on the prepared baking sheet.
4. Roast for 40-45 minutes until the squash is completely tender when pierced with a fork. The flesh should give easily to pressure.
5. Start the soup base. While the squash roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven over medium heat.
6. Cook the aromatics. Add the sliced shallot, carrots, and ¼ teaspoon salt to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
7. Add the garlic. Stir in the smashed garlic cloves and cook for another minute until fragrant.
8. Add the roasted squash. When the squash is done, let it cool slightly, then scoop the flesh from the skins and add it to the pot. Discard the skins.
9. Build the soup. Add the honey, 3 cups of stock, thyme bundle, bay leaf, sage, nutmeg, and the remaining salt to the pot. Bring to a simmer.
10. Simmer the soup. Reduce heat to maintain a gentle simmer, cover partially, and cook for 20 minutes to let all the flavors meld together.
11. Blend until smooth. Remove the thyme bundle and bay leaf. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
12. Adjust consistency and season. Add more stock if needed to reach your desired thickness. Stir in the Parmesan cheese and taste for seasoning, adding more salt and pepper as needed.
13. Make the crispy sage topping. Heat about ¼ inch of canola oil in a small skillet over medium-high heat. When hot, carefully add the sage leaves and fry for 15-20 seconds until crisp but still green. Transfer to paper towels and sprinkle with salt immediately.
14. Serve hot with extra Parmesan and crispy sage leaves on top.

Ways to Top Acorn Squash Soup

The crispy sage leaves add texture and a burst of herbaceous flavor, but there are many other ways I like to garnish this soup:

1. A swirl of cream or coconut milk
2. Toasted pumpkin seeds for crunch
3. Crumbled bacon bits
4. A sprinkle of red pepper flakes for heat
5. Herb-infused olive oil drizzled on top
6. Croutons made from good crusty bread
7. A dollop of Greek yogurt

Storage Tips

•  Refrigerator storage: Keep leftover soup in airtight containers for up to 4 days in the refrigerator
•  Freezer storage: Freeze in individual portions for up to 3 months, leaving space at the top of containers for expansion
•  Reheating: Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop or in the microwave
•  Consistency adjustment: Add a splash of stock or water when reheating if the soup has thickened too much
•  Make-ahead tip: The soup can be made 1-2 days in advance and actually tastes better after the flavors have time to develop
•  Garnish timing: Make crispy sage leaves just before serving for the best texture

Frequently Asked Questions

Can I use other winter squash instead of acorn?
Yes! Butternut, kabocha, or delicata squash all work well in this recipe. The flavor will vary slightly, but the cooking method remains the same.

How do I make this soup vegan?
Simply replace the butter with olive oil, use vegetable stock, and omit the Parmesan cheese. You can add a tablespoon of nutritional yeast for a similar umami flavor if desired.

Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just make sure your stock doesn’t contain any hidden gluten ingredients.

Can I make this in advance for a dinner party?
Absolutely! This soup can be made 1-2 days ahead and reheated before serving. The crispy sage should be made just before serving for the best texture.

My soup is too thick. What should I do?
Simply add more stock, a little at a time, until you reach your desired consistency.

Can I add other vegetables to this soup?
Sure! Sweet potatoes, apples, or parsnips would all be delicious additions that complement the acorn squash.

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