Is acorn squash soup good for you?

Yes! Acorn squash soup is rich in fiber, vitamins, and minerals like Vitamin A, C, and potassium. It is a nutritious, low-calorie meal option that supports digestion, immunity, and overall health.

Is acorn squash healthier than butternut squash?

Both are highly nutritious! Acorn squash has more fiber and fewer calories, while butternut squash is higher in Vitamin A. Both make excellent soup ingredients.

Is acorn squash a laxative?

Acorn squash is high in dietary fiber, which can promote healthy digestion and relieve constipation. While not a laxative, it supports gut health naturally.

What does acorn squash pair well with?

Acorn squash pairs well with warm spices like cinnamon and nutmeg, as well as proteins like roasted chicken, crispy chickpeas, or nuts. It also goes well with creamy textures like sour cream or coconut milk.

Acorn Squash Soup Recipe: Easy, Creamy & Delicious 2025

Description

This creamy acorn squash soup is the perfect fall comfort food! Made with roasted acorn squash, warm spices, and a hint of sweetness, it’s a nutritious, velvety-smooth soup that’s both easy to make and bursting with flavor. Whether you’re serving it as a cozy dinner or a festive holiday starter, this soup is sure to impress!

Ingredients

Scale

For the Soup:

1 large acorn squash, halved and seeds removed
2 tablespoons olive oil (for roasting)
1 small onion, diced
2 cloves garlic, minced
3 cups vegetable broth (or chicken broth)
½ cup heavy cream (or coconut milk for a dairy-free option)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 tablespoon maple syrup (optional, for natural sweetness)

For Garnishing (Optional):

Toasted pumpkin seeds
A drizzle of heavy cream or coconut cream
Fresh thyme or parsley
Croutons or crusty bread

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Instructions

Step 1: Roast the Acorn Squash

Preheat oven to 400°F (200°C).
Drizzle the acorn squash halves with olive oil and season with a pinch of salt and pepper.
Place them cut-side down on a baking sheet lined with parchment paper.
Roast for 35-40 minutes or until the flesh is tender and caramelized.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).

Step 3: Blend the Soup

Once the squash has cooled slightly, scoop out the soft flesh and add it to the pot.
Pour in the vegetable broth, followed by the cinnamon, nutmeg, salt, and pepper.
Use an immersion blender to blend until smooth and creamy (or transfer to a blender in batches).

Step 4: Simmer & Serve

Stir in the heavy cream (or coconut milk) and the maple syrup (if using).
Simmer the soup for 5 more minutes to allow the flavors to meld.
Taste and adjust seasoning as needed.

Step 5: Garnish & Enjoy!

Serve warm, garnished with toasted pumpkin seeds, a swirl of cream, and fresh herbs.
Enjoy with a side of crusty bread or croutons!

Notes

Make it Vegan: Use coconut milk instead of heavy cream and swap maple syrup for a natural sweetener.
Make it Spicier: Add a pinch of cayenne pepper or a dash of smoked paprika.

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Blending, Roasting
Cuisine: American, Fall Seasonal