This thick, creamy, sweet, and savory soup is a Fall favorite but incredible all year long.
It’s Fall and that means warm meals are never ending in my home. This roasted acorn squash soup gives you all the creamy, rich, sweet flavors that you could want!
It might possibly get better if you pair this soup with a roasted chicken, or fresh baked bread to toast and dunk in the soup! I can’t get enough of this roasted acorn squash soup. It’s so easy to make, just takes a bit of time to bake the ingredients. I have tried to thin this recipe out and it never turns out like I want. The richness and thickness is just so perfect and it won’t disappoint.
Now, Acorn Squash is just one option for this recipe, but you can definitely replace it with a Butternut, Hubbard, or even Pumpkin.
I have made this recipe in my convection oven and it works great as well. For space sake, you’ll likely have to roast the squash separate from the vegetables which will add on some time. Watch the squash because it might not need the same amount of time to roast in a toaster oven as it does in a conventional. Also, you can kick up the temp to 425℉ for the vegetables and roast for about 25 – 30 minutes.
Option to place all veggies, fruit, and squash in a blender right after roasting them. Then, add this blended mixture into the saucepan and add broth. Simmer for about 15 minutes.
Top with walnuts or Greek Yogurt but too much yogurt and it will dampen the flavors!
Yields about 5 servings at 1 cup each.
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Roasted Acorn Squash Soup
- 3 cups roasted acorn squash (1 squash)
- drizzle olive oil
- 1 cup apple, large chopped (heaping, about 1 medium apple or 2 small)
- 1 cup carrot, chopped (about 2 large carrots)
- 1 cup yellow onion (chopped into large pieces)
- 3 large cloves garlic
- drizzle maple syrup (for apples before bake)
- ¼+ ⅛ teaspoon ground cinnamon (for apples before bake)
- ¼ teaspoon sea salt
- 1 ½ cups low sodium vegetable broth
Prepping the Acorn Squash
- Preheat oven to 400℉ and set rack to the middle.
- Cut squash in half. Remove seeds and pulp with spoon. Drizzle with olive oil and maple syrup. Sprinkle with pinch of sea salt and freshly ground pepper. Place cut side up on parchment paper lined cookie sheet OR place cut side up in a baking dish (11 cup) and pour a small amount of water in the bottom of the pan. Set aside
Prepping Vegetables and Fruit
- Cut apple in half, removing core. Chop onion and carrots into large chunks. Keep skin on garlic cloves.
- Place apple, onion, carrots, garlic on baking pan lined with parchment paper. Sprinkle apples with ¼-1/2 tsp. cinnamon and a drizzle maple syrup, facing up.
Roasting the Acorn Squash, Vegetables, Fruit
- Place both the acorn squash and tray of veggies + fruit on the same rack. Bake the tray of veggies and fruit for 30 minutes, then remove from oven. Continue baking the squash for 20 more minutes (for a total of about 50 minutes or until soft and easily pierced with a knife).
Combining Ingredients for the Soup
- Once squash is roasted, use a spoon to scoop it out and transfer to a medium-sized saucepan.
- Peel skin off garlic cloves. Add vegetables, apple, garlic, and broth to saucepan with squash. Cook on level 3-4 (low/medium heat) for 15 minutes, covered Decrease to Lo for another 8-10 minutes
- Blend with immersion blender or cool slightly before blending with blender
- Option to place all veggies, fruit, and squash in a blender right after roasting them. Then, add this blended mixture into the saucepan and add broth. Simmer for about 15 minutes. Top with walnuts or Greek Yogurt. But, too much yogurt and it will dampen the flavors!