Warm roasted acorn squash, caramelized onion, and creamy coconut milk make this cozy acorn squash soup a hug in a bowl. Cinnamon-spiced, gently sweet, and silky smooth.
This vibrant soup is comfort food that doesn’t put you in a food coma. It’s gently spiced with cumin, cinnamon, and a whisper of nutmeg (cozy sweater weather in soup form, basically). The roasted squash brings a slightly sweet, nutty depth, balanced by a splash of coconut milk and a zingy hint of garlic. It’s smooth, but not boring. Creamy, but not heavy. Actually, it’s kind of perfect when you want a satisfying bowl of something warm with minimal effort, some optional flair (pumpkin seeds for crunch, a swirl of cream for drama), and a spoon.
Table of Contents
Why You’ll Love this Roasted Acorn Squash Soup
This soup isn’t fancy. It’s just really good. Friendly. Warm. The kind that makes your kitchen smell like someone lit an autumn candle… only better, because you can eat it.
- Ridiculously simple to make: You roast, then simmer, then blitz. If you can scoop a squash and turn on a stove, you’ve got this.
- Deeply cozy flavor: The squash gets caramelized in the oven and sings alongside cinnamon, nutmeg, and cumin.
- Customizable creaminess: You can use coconut milk for a subtle tropical note or heavy cream for a richer finish.
- Built-in meal prep bonus: It keeps beautifully and tastes even better on day two (hello, happy work lunch).
- Naturally vegetarian and easy to vegan-ize: No funny substitutes needed. Just real veggies living their best life.
- Great excuse to use toppings: Croutons, pumpkin seeds, a drizzle of something creamy—totally optional, but also kind of fun.
Ingredient Notes
This soup might have a cozy sweater vibe, but don’t let that fool you into thinking it’s bland. Each ingredient brings its own flair.
- Acorn squash: The star of the show. Roasting it adds sweetness and depth that really can’t be faked.
- Olive oil: You’ll use this for roasting and sautéing, so pick one you actually like the taste of.
- Yellow onion: When it softens and caramelizes a little, it gives the soup a gorgeous savory backbone.
- Garlic: Adds a gentle pungent kick. Don’t skip it, unless you absolutely hate vampires.
- Carrots: They sweeten up when cooked and add body to the soup. Bonus: sneaky veggie points.
- Celery: Adds a slight herbal note and rounds out the mirepoix (i.e., that classic veggie flavor base).
- Ground cumin, cinnamon, nutmeg, ginger (optional): These warm spices amplify the roasted vibe and make the soup feel layered and complex.
- Vegetable broth: Keeps things light but flavorful. If you’ve got homemade broth, now’s the time to break it out.
- Coconut milk or heavy cream: Coconut milk is velvety with a hint of sweetness, while heavy cream makes it ultra creamy. Pick your adventure.
- Maple syrup: A teensy bit goes a long way here—it brings a mellow sweetness that ties everything together.
- Thyme (fresh, if you can): Gives it a slightly woodsy freshness. Think forest floor, in the best way.
- Chili flakes or cayenne (optional): Just a spark of heat if you want your soup to dance a little on the tongue.
- Pumpkin seeds or croutons (optional garnish): Adds crunch and makes a basic bowl look wildly impressive.
How To Make This Roasted Acorn Squash Soup
Once you’ve got your squash roasted and your veggies chopped, most of the work is already behind you. The rest is just simmering, smelling amazing, and blending things until dreamy.
-
Roast the squash: Preheat to 400°F. Slice the squash in half, scoop out the gunk (use a spoon, not your fingers, trust me), brush with olive oil, and sprinkle with salt and pepper. Pop them flesh-side down on a parchment-lined sheet, then roast for 35–45 minutes until fork-tender and a little golden around the edges.
-
Sauté the base veggies: While the squash roasts, heat olive oil in a big soup pot—Dutch oven if you’re feeling fancy. Add diced onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until they’ve softened and the onion looks glossy and golden around the edges.
-
Add garlic and spices: Toss in the minced garlic, cumin, cinnamon, nutmeg, and ginger (if using). Stir and cook for 1–2 minutes until it all smells warm and fragrant. It should make your kitchen smell like someone hugged a spice market.
-
Stir in the roasted squash: Once the squash is cool enough to handle, scoop out the flesh and add it right into the pot. Stir well so it gets friendly with the sautéed veggies.
-
Simmer with broth: Pour in the vegetable broth, bring it to a boil, then reduce the heat and let it all simmer together for 15–20 minutes. Everything should be soft, tender, and blending together in happy harmony.
-
Blend until smooth: Use an immersion blender to puree right in the pot (my favorite lazy-girl trick). If using a regular blender, do it in batches and be very careful—no volcanic soup eruptions, please.
-
Finish with creamy stuff and herbs: Stir in the coconut milk or cream, maple syrup, and fresh thyme. Simmer for another 5 minutes to let it all swirl together flavor-wise.
-
Final seasoning and flair: Taste and adjust with salt, pepper, more maple or cream—whatever the moment calls for. Toss in some chili flakes if you like it spicy. Serve hot, topped with pumpkin seeds or croutons if you’re feeling snazzy.
Storage Options
This soup is basically made for storing and reheating. In fact, it somehow gets cozier after a night in the fridge.
Let it cool down a bit before storing. You can refrigerate it in an airtight container for up to 4–5 days. It stays thick and creamy, and the flavors settle into each other even more. When reheating, just scoop it into a pot over low-medium heat. Stir often so nothing scorches the bottom, especially if you’re using cream. A splash of broth brings it back to its velvety self if it’s thickened too much.
Now, if you’re asking “But can I freeze it?” the answer is a very enthusiastic yes. It freezes like a champ. Ladle it into freezer bags (laid flat, for efficient Tetris-style stacking), or airtight containers. Freeze for up to three months. When ready to eat, thaw in the fridge overnight, then reheat gently. If you used coconut milk, it might separate slightly—give it a whisk while warming and all will be forgiven.
Variations and Substitutions
Don’t have exactly what I used? No problem. This soup is the type that doesn’t mind wearing different outfits.
- Butternut squash instead of acorn: Totally works. Slightly sweeter and smoother in texture, but fantastic roasted and blended.
- Sweet potatoes swap: Another delicious orange veggie that brings similar earthy sweetness and a rich texture.
- Heavy cream instead of coconut milk: Want a dairy-based version? Swap in heavy cream or even half-and-half for silkier richness.
- Sage or rosemary for thyme: If thyme’s not your jam, try sage for that piney holiday feel or rosemary for a sharper herbal nudge.
- Add white beans for protein: Toss in a can of drained white beans before blending. You won’t taste them, but it bulks things up nicely.
- A splash of apple cider vinegar or lemon juice: If it tastes a bit too mellow at the end, a little acid brightens it right up.
What to Serve with Roasted Acorn Squash Soup
This soup shines on its own, but yes, a warm “something” alongside makes it feel like a full meal. If you’re building a cozy night in vibe, here’s what I’d put on the side:
-
A hunk of crusty bread. Whether it’s sourdough you tore with your bare hands or a smug little baguette from the store bakery, just something to swipe through your bowl. Extra points if it’s warm and buttery.
-
Salad with crunchy stuff. Something with toasted nuts, dried fruit, and a tangy vinaigrette really pops against the mellow richness of the soup. Try mixed greens, shaved fennel, and a maple mustard dressing if you’re feeling it.
-
A bowl of veggie dumpling stew on the side. I know it’s double-soup behavior, but it’s also deeply satisfying. Great for a cozy Sunday dinner situation.
-
Savory cornbread muffins with bacon and basil. Super savory and a little sweet—those flavors sing with the maple and spice notes in the soup.
-
A little cheese board action. Nothing huge. Just some soft cheese, olives, and crackers to snack on while you wait for dinner to cool enough to eat without burning your mouth (speaking from experience).
Frequently Asked Questions
Can I roast the squash in advance?
Absolutely! Roast those acorn squash halves the day before and stash them in an airtight container in the fridge. When you’re ready to make the soup, just scoop and stir them in with the sautéed veggies. They’ll warm right up as everything simmers. One less thing on your to-do list.
What if I don’t have an immersion blender?
No worries! Just use a regular blender, but be careful. Hot soup plus a sealed blender lid can create pressure that turns your kitchen into a geyser scene. Let the soup cool slightly, blend in batches, and leave the lid cracked open with a towel on top. Safety and soup can totally coexist.
Can I make it spicier?
Yes, and I wholeheartedly support spicy choices. Just add chili flakes or a pinch of cayenne with the other spices. You can also swirl in a bit of chili oil when serving if you want that glossy, spicy effect on top. Adjust slowly—you can always add more heat, but you can’t un-spice it!
Is this soup vegan?
It sure can be. Just use coconut milk instead of cream and double-check that your broth doesn’t sneak in any animal products. With those tweaks, it’s silky, comforting, and 100% plant-based. Totally satisfying, no substitutions that feel like compromises.
Roasted Acorn Squash Soup
Ingredients
Soup Base
- 1 medium acorn squash about 2 lbs, halved and seeded
- 2 tbsp (30 ml) olive oil divided
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
Spices
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) ground cinnamon
- 1/8 tsp (0.125 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) ground ginger optional
Broth & Flavor
- 4 cups (950 ml) vegetable broth
- 3/4 cup (180 ml) coconut milk or heavy cream plus more for serving
- 1 tbsp (15 ml) maple syrup
- 1 tsp fresh thyme leaves chopped, or 1/2 tsp dried
- salt and black pepper to taste
Optional
- chili flakes or cayenne to taste
- pumpkin seeds or croutons for garnish
Equipment
- Baking sheet
- Parchment paper
- Large Soup Pot or Dutch Oven
- Immersion Blender
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the acorn squash in half, scoop out seeds, brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down and roast 35–45 minutes until fork-tender and golden at the edges. Allow to cool.
- As squash roasts, heat remaining olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 7–8 minutes, stirring, until softened and onion is glossy and golden.
- Add garlic, cumin, cinnamon, nutmeg, and ginger (if using). Cook for 1–2 minutes until fragrant.
- Scoop roasted squash flesh into the pot. Stir to mix well with the sautéed vegetables and spices.
- Pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered 15–20 minutes, until all vegetables are very tender.
- Blend soup with an immersion blender until silky smooth (or use a regular blender in batches, allowing steam to escape and being very careful with hot liquids).
- Stir in coconut milk or cream, maple syrup, and thyme. Simmer 5 more minutes. Taste and adjust seasoning with salt, pepper, and additional maple, if desired. For heat, add chili flakes or cayenne now.
- Serve hot. Swirl with extra coconut milk or cream and top with pumpkin seeds or croutons for a gorgeous finish.
