Acorn Squash Soup

How to Make Acorn Squash Soup

This is just a brief overview of how to make acorn squash soup. For the full recipe, scroll to the bottom of the post.

1. Roast the acorn squash. You can read more on this below or you can always make it quickly in the pressure cooker with this easy Instant Pot Acorn Squash recipe.
2. Sauté the vegetables. In a little warmed olive oil, add the onion, carrots, and garlic. Season them and cook until the veggies are soft, about five to seven minutes.
3. Add in the vegetable broth and the squash. Bring the sauce to a boil and then reduce to a simmer for 20 minutes. This will bring all the flavors together.
4. Blend the soup. Using an immersion blender or transferring the soup to a stand blender in batches, blend the soup until it is smooth. Then, enjoy!

Roasting Acorn Squash

Acorn Squash is so easy to roast. Simply cut it in half, scoop out the insides, and then place on a parchment-lined baking sheet. Bake at 400 degrees for 30 minutes.

Of course, you can pop them into the Instant Pot as well. I love this method because it is so straightforward and foolproof. The squash cooks just perfectly every time.

Blending Soup

Many creamy soups get their texture from a roux and added dairy, like my Chicken Tortellini Soup. This delicious squash soup gets all of its creamy texture from the squash itself. I love that, because it keeps the soup light and healthy. It also keeps it vegan-friendly.

But, in order to make a delicious creamy squash soup, you need to blend it. I find it easiest to use an immersion blender. It comes in handy in so many soup recipes. You can see my recommendation for an immersion blender below. That being said, this will also work perfectly well in a blender. This soup only makes 5 cups, so it likely can be blended in one batch.

Substitutions and Variations

• Leave it a little chunky. If you like some texture in your soup, don’t blend all of it, just blend 3/4 of it. This is easy with the immersion blender, as you just stop blending when you reach the desired consistency.
• Make it a meal. This is a great side dish, but if you would like to make it a full meal, I suggest tossing in some cooked Italian sausage at the end. The flavor will go great with this soup.
• The more squash the merrier. Stretch the soup a little and vary the flavor by adding in some pumpkin puree.
• Give it some spice. In addition to the spices we are adding, toss in a little cayenne pepper. This is a naturally somewhat sweet soup, and the spice will balance that really well for a fun variation.

Storing, Freezing, and Reheating Leftovers

Leftovers can be stored in an air-tight container for up to four days. If you are freezing this soup, be sure to do so in a container that will allow for a little expansion. This soup will freeze well and can be frozen for up to three months.

Reheat this squash soup over low heat, stirring often. This soup reheats very well, and any separation that happens is quickly corrected by a good stir.