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Roasted Acorn Squash Soup

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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 soup that's great for a chilly evening.

An overhead shot of a bowl of acorn squash soup with a cream drizzle, crumbled sage leaves, and a silver spoon.

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 delicious depth of flavor to the soup. The onions and garlic will caramelize bringing out more of their natural flavor and their sweetness. The roasted squash will become sweeter as well.

Vegetable stock, two acorn squash, an apple, a yellow onion, olive oil, a head of garlic, salt, spices, and fresh sage.

Ingredients You'll Need

  • 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
A halved yellow onion, a quartered apple, and a halved head of garlic on a brown cutting board with a large chef's knife.

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).

Quartered acorn squash topped with spices, apples, garlic, and an onion on a parchment lined baking sheet.

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!

The roasted vegetables and stock in a blender.
The soup after blending.
An overhead shot of a bowl of acorn squash soup with a cream drizzle, crumbled sage leaves, and a silver spoon.

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.

Specialty Ingredients - This recipe calls for Chinese Five Spice powder, you can make it yourself or purchase it from The Spice House.

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.

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Yield: 4 to 6 servings

Roasted Acorn Squash Soup

An overhead shot of a bowl of acorn squash soup with a cream drizzle, crumbled sage leaves, and a silver spoon.

This delicious roasted acorn squash soup is perfect for a chilly day.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 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

Instructions

  1. Heat oven to 375 degrees F. 
  2. 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. 
  3. 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.
  4. Roast the vegetables for 50 to 60 minutes or until the squash is caramelized and easy to poke with a fork. 
  5. 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.
  6. Blend for 1 to 2 minutes until the soup is creamy and no chunks remain.
  7. Optional - top the soup with a drizzle of heavy cream and sage leaves.

Notes

*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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 1038mgCarbohydrates: 31gFiber: 7gSugar: 9gProtein: 3g

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