This creamy acorn squash soup recipe is perfect for winter or fall!
It combines roasted acorn squash, onions, garlic, apple, spices, and herbs for a wonderfully hearty winter squash soup.
It's a tasty vegetarian main course soup that's great for a chilly evening. This is one of our favorite ways to use acorn squash!
Why You'll Love This Winter Squash Soup
Cozy and warming, this delicious acorn squash recipe is going to be a family favorite. It comes together with fairly minimal hands-on time - the veggies roast for 50 minutes, but you can set them and forget them while they're in the oven.
By roasting the garlic, onion, and apple, you'll be adding a delicious depth of flavor to the soup.
The onions and garlic will caramelize bringing out more of their natural, sweet flavor and their sweetness. The roasted squash will become sweeter and the nutty flavor will be more developed.
If you like this creamy soup, be sure to try our Butternut Squash Soup as well!
- Acorn Squash
- Olive Oil
- Chinese Five Spice Powder*
- Sea Salt
- Yellow Onion
- Honeycrisp Apple
- Vegetable Broth or Chicken Broth
- Sage Leaves
- Heavy Cream
*You can substitute the five spice powder for curry powder or pumpkin pie spice.
Heat oven to 375 degrees F.
Cut the squash in half with a sharp chef's knife. Scoop out the seeds (save for roasted squash seeds if you’d like*) and any stringy bits, and then quarter the squash.
Cut the apples, onion, and head of garlic.
Place the squash halves on a parchment-lined baking sheet and brush with olive oil.
Then sprinkle the five spice powder and half salt across the top. Add the onion halves, garlic halves, and apples to the sheet pan.
Roast the vegetables for 50 to 60 minutes, in the preheated oven, until the squash is caramelized and easy to poke with a fork.
Allow the squash to cool for a few minutes, then remove the flesh of the squash from the skin. Add the squash flesh to a blender or food processor. Discard the acorn squash skin.
Remove the papery skin from the onion and add it to the blender. Squeeze the roasted garlic cloves out of the skin and add them, the apples, and the veggie broth to the blender.
You can use an immersion blender for this as well if you'd prefer. Add all the ingredients to a large pot and blend till smooth.
Blend for 1 to 2 minutes until the soup is creamy and no chunks remain.
Optional - Make crispy fried sage leaves to top the soup.
Optional - top the soup with a drizzle of heavy cream and sage leaves.
You could also top the soup with pumpkin seeds, toasted pine nuts, or fresh thyme.
How to Choose the Best Winter Squash
There are a few things to look for when choosing ripe acorn squash. First, you need to make sure there are no dents, soft spots, or gashes in them. Any of those will signify that the squash could be rotten or spoiled.
Ripe acorn squash will be a dark green color, have matte skin (glossy skin signifies it was picked too early), and will be heavy for its size (meaning it has higher water content as is fresher).
More Squash Recipes to Try
If you like cooking with squash, check out our types of squash article for some inspiration, or make one of these recipes!
- Roasted Delicata Squash - the easiest side dish to make! It's a sweet and succulent way to enjoy delicata squash.
- Za'atar Roasted Butternut Squash - a flavorful but simple side dish and easy way to make butternut squash.
- Roasted Carnival Squash - a fantastic squash side dish, topped with cheese and pomegranates.
- Butternut Squash Pasta with Toasted Panko - a cozy pasta recipe with butternut squash, parmesan, and panko breadcrumbs.
Tips for Making this Recipe
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Cooking Tips - Make sure to line your baking sheet with parchment paper! It will make clean-up a lot easier. You can top this recipe with fried sage leaves - they're easy to make and taste great. Just follow our recipe for crispy sage leaves.
Storing Tips - The soup will save in the refrigerator for up to 4 days when stored in an airtight container. Reheat in the microwave or on the stovetop over medium heat.
Diet Alternatives - If you'd like this to be a vegan soup, swap the heavy cream for coconut milk.
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
- 2 acorn squash
- 1 tablespoon olive oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sea salt, divided
- 1 large yellow onion, halved
- 1 head garlic, halved
- 1 large Honeycrisp apple, cored and quartered
- 3 cups vegetable broth
- 12 sage leaves (finely chopped or fried*)
- Optional - 2 tablespoons heavy cream
- Heat oven to 375 degrees F.
- Cut the squash in half, scoop out the seeds (save for roasted squash seeds if you’d like*) and any stringy bits, and then quarter the squash.
- Place the squash on a parchment-lined baking sheet and brush with olive oil. Then sprinkle the five spice powder and half salt across the top. Add the onion halves, garlic halves, and apples to the sheet pan.
- Roast the vegetables for 50 to 60 minutes or until the squash is caramelized and easy to poke with a fork.
- Allow the squash to cool for a few minutes, then remove the flesh from the skin. Add the squash flesh to a blender. Remove the papery skin from the onion and add it to the blender. Squeeze the roasted garlic cloves out of the skin and add them, the apples, and the stock to the blender.
- Blend for 1 to 2 minutes until the soup is creamy and no chunks remain.
- Optional - top the soup with a drizzle of heavy cream and sage leaves.
*If you want to make fried sage leaves, follow our instructions for crispy sage leaves. They are super delicious and you can make them while the veggies are roasting.
Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 1038mgCarbohydrates: 31gFiber: 7gSugar: 9gProtein: 3g