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    Oh My Veggies » Vegetarian Recipes » Vegetarian Soups & Stews

    Roasted Acorn Squash Soup

    Published: Jan 27, 2014 · by Julia Mueller · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Acorn Squash Soup
    Grab a straw, friends. And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo’ fo’ yo’ money straw for maximum suction efficiency. You’re going to need it to drink this down like the soup-sucking pro you are. Sluuuuurp!

    Creamy winter squash soups are great company on cold winter nights. They’re the swaddle to your blanket, the peas to your pod, the almond to your joy, the strüsel to your küchel--don’t ask me what that means, I don’t speak Russian German. Point is, whether you use pumpkin, butternut, kabocha, or acorn squash, you’re going to end up with a Cabbage Patch bosom buddy, and it’s going to be the banana to your split.

    Roasted Acorn Squash Soup
    Okay, enough of that.

    This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious, and it's also filling in spite of it being super low in calories. It’s comfort food on a diet.

    With a small and simple list of ingredients, this recipe is wonderful to have on-hand during the chilly winter months. Make this soup any night of the week!

    Recipe

    Roasted Acorn Squash Soup (vegan) | ohmyveggies.com

    Roasted Acorn Squash Soup

    A simple, comforting winter soup made with roasted acorn squash.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Roasted Acorn Squash Soup, winter soup
    Servings: 4 -6 servings
    Calories: 143kcal
    Author: Oh My Veggies

    Ingredients

    • 1 large acorn squash
    • 2 tablespoons olive oil divided
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon kosher salt or to taste
    • 1 medium yellow onion chopped
    • 3 cloves garlic minced
    • 2 cups unsweetened almond milk
    • 2 cups vegetable broth
    • Sour cream or plain Greek yogurt for serving optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 375ºF.
    • Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
    • Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
    • Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
    • Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.

    Notes

    If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.

    Nutrition

    Calories: 143kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 928mgPotassium: 424mgFiber: 3gSugar: 2gVitamin A: 647IUVitamin C: 15mgCalcium: 197mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Lamington Eclairs
    Egyptian Beetroot Dip »

    Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes, Vegetarian Soups & Stews acorn squash, fall, gluten-free, soups, winter, winter squash

    Julia Mueller from The Roasted Root

    About Julia Mueller

    Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.

    Reader Interactions

    Comments

    1. Becca @ Amuse Your Bouche says

      January 27, 2014 at 9:07 am

      This looks gorgeous Julia! Love that dollop of sour cream on top! Nothing better than a thick and creamy bowl of soup at this time of year 🙂

      Reply
      • Julia Mueller says

        January 27, 2014 at 9:30 pm

        Heck yes! Only 4 more days until you can sour cream (and cheese!) it up!

        Reply
    2. dishing up the dirt says

      January 27, 2014 at 11:42 am

      Love this soup Julia!

      Reply
      • Julia Mueller says

        January 30, 2014 at 2:14 am

        The soup loves you, Andrea 😉 jk...but really, this soup's right up your alley!

        Reply
    3. Kelli @ The Corner Kitchen says

      January 27, 2014 at 12:16 pm

      This soup looks & sounds amazing! Love the almond milk and the Greek yogurt topping!

      Reply
      • Julia Mueller says

        January 27, 2014 at 9:29 pm

        Thanks, lady! It's so simple, yet oh so satisfying! 🙂 Hope you had a great weekend.

        Reply
    4. Inès says

      January 27, 2014 at 2:13 pm

      Hi Julia,
      I just read your sentence with the "strüsel to your küchel" five times until I got the idea even though I am German 😉 There's a cake in Germany, which is called "Streuselkuchen". "Kuchen" being the cake and "Streusel" being crumbles. So it's a crumble cake, in fact. And without crumbles no crumble cake 😉
      So "Streusel" are crumbles and you could also put them on a "Küchle" (to stay with the "Ü"), which would be a smallish, flat cake or pastry. 🙂

      Reply
      • Julia Mueller says

        January 27, 2014 at 9:27 pm

        Haha! Thanks for culturing us all, Ines! I thought figured it was appropriate in some way, shape or form 🙂

        Reply
    5. Meg @ Beard and Bonnet says

      January 27, 2014 at 2:25 pm

      I adore this soup recipe!!! Thank you so much.:)

      Reply
      • Julia Mueller says

        January 30, 2014 at 2:15 am

        So glad you like it! It's ridiculously easy and tastes SO GOOD!!

        Reply
    6. Laura (Tutti Dolci) says

      January 27, 2014 at 6:53 pm

      I love roasted squash, this soup looks so comforting!

      Reply
      • Julia Mueller says

        January 27, 2014 at 9:28 pm

        You and me both, sister! I just made another batch of it tonight. Never gets old! 🙂

        Reply
    7. Joanne says

      January 27, 2014 at 9:07 pm

      I'm doing a soup dance! Which, for me, is equivalent to a happy dance!

      Reply
      • Julia Mueller says

        January 27, 2014 at 9:28 pm

        The soup definitely requires some wobble-knee action! 😉

        Reply
    8. Stephie @ Eat Your Heart Out says

      January 27, 2014 at 10:02 pm

      I love you for using my straw line.

      Reply
      • Julia Mueller says

        January 30, 2014 at 2:16 am

        It was WAY too good to pass up! Definitely inspired me to get my typing fingers moving 🙂 Nothing like friends helping friends ease writer's block 😉

        Reply
    9. Kare @ Kitchen Treaty says

      January 29, 2014 at 10:13 am

      I have the sudden inexplicable urge to eat soup with a straw! 😉 Love this simple soup. I've been on an almond milk kick lately, but I've not tried it in soup. Must change that ASAP!

      Reply
      • Julia Mueller says

        January 30, 2014 at 2:17 am

        I'm half-tempted to carry it around with me in a sippy cup and sip as I go. It's so deliciously portable!

        Reply
    10. Connie says

      January 29, 2014 at 5:32 pm

      I want to wrap my chilly hands around this bowl of soup and just breathe in it's wonderfulness. And then eat it of course.

      Reply
      • Julia Mueller says

        January 30, 2014 at 2:17 am

        It's definitely one of those soups you savor and enjoy. So glad you like it, Connie!

        Reply
    11. Marta @ What should I eat for breakfast today says

      January 30, 2014 at 9:26 am

      It must taste amazing. On my list to make 🙂

      Reply
    12. Julia | JuliasAlbum.com says

      January 30, 2014 at 2:29 pm

      Gorgeous soup! I love butternut squash and pumpkin soups, never made one with acorn, but I am sure I would love this too! Lovely photos!

      Reply
      • Julia Mueller says

        January 31, 2014 at 9:33 am

        Ohhhhhh yeeeeeaaaaah! If you like squash soups, you'll definitely love the acorn squash! I love how naturally sweet it is and the soup turns out so rich and creamy even though it's completely healthy! Hope you try it 🙂

        Reply
    13. kirsten says

      January 31, 2014 at 7:58 pm

      Perfect texture! But sadly, a very bland soup 🙁

      Reply
      • Julia Mueller says

        February 04, 2014 at 11:26 am

        Hi Kirsten! I'm so sorry to hear the soup didn't work out for you! I enjoy the mild flavor, but can understand the desire for something more robust. I also make this recipe using 1 cup of full-fat coconut milk in place of the almond milk, which makes it more rich, and add a little more veggie broth. I recommend adding salt to taste in soups because that always makes a big difference! 🙂 My apologies again, and let me know if you take another swing at it. 🙂

        Reply
    14. Jen says

      November 04, 2014 at 9:32 pm

      Quick, easy, delicious! I'll have to double it next time. 🙂

      Reply
    15. Aleisha says

      November 13, 2014 at 2:20 am

      I made your soup and it's wonderful ... Since my husband is a carnivore I made up some crispy pancetta and sprinkled it on top and it was a tasty addition

      Reply
    16. Anne says

      November 13, 2014 at 10:40 pm

      Love this soup! I made a few changes, subbing the almond milk for coconut milk and adding fresh sage and a little nutmeg in. Thank you for posting!!

      Reply
    17. sara says

      November 24, 2014 at 10:27 am

      This recipe is not complete, when do you put the liquids in? And you dont mention cooking it down. I winged it, hopefully it turned out.

      Reply
      • Kiersten Frase says

        November 26, 2014 at 2:27 pm

        Not sure what you mean - it says to add the broth and almond milk in the very last step of the recipe. The soup doesn't require cooking down.

        Reply
    18. Emily says

      September 30, 2015 at 1:51 pm

      The soup was great!! I added sweet potatoes and instead of almond milk (which I didn't have) I used evaporated milk. Such a versatile soup/recipe, there are so many things you can add or do to the soup to suit your tastes! Next time I am going to add some kale or spinach 🙂

      Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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