Can I use butternut squash instead of acorn squash?

Absolutely! Butternut squash will make the soup even creamier and slightly sweeter. Just roast as you would the acorn squash.

Do I need to peel the squash before roasting?

No need! Roast the squash halves with the skin on, then simply scoop out the flesh once they’re tender—mess-free and faster.

Is it possible to make this soup entirely vegan?

Definitely. Swap the sour cream for coconut cream, cashew cream, or any plant-based alternative and skip any dairy toppings.

How can I thicken or thin out the soup?

If your soup is too thick after blending, just stir in more stock or water, a little at a time, until it’s just right. If it’s too thin, let it simmer uncovered for a few more minutes to reduce.

Acorn Squash Soup Recipe

Name: Acorn Squash Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash (2.5-3 lb total); 1 medium yellow onion, sliced in half, peel on; 1 garlic bulb, sliced lengthwise, peel on; 2 medium carrots, peeled; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 bay leaf; 4 cups (1 liter) low-sodium vegetable stock; ¼ cup sour cream

Description

This creamy Acorn Squash Soup features roasted acorn squash, carrots, onion, and garlic, blended with vegetable stock and a touch of sour cream for a velvety, flavorful dish that’s both comforting and nutritious. Perfect for a cozy appetizer or light main course, this soup is beautifully balanced and easy to make for a satisfying meal any time.

Ingredients

Units Scale

Vegetables

2 acorn squash (2.5–3 lb total)
1 medium yellow onion, sliced in half, peel on
1 garlic bulb, sliced lengthwise, peel on
2 medium carrots, peeled

Seasonings & Fats

1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf

Liquids & Dairy

4 cups (1 liter) low-sodium vegetable stock
1/4 cup sour cream

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Instructions

Preheat the oven. Preheat your oven to 400°F (200°C), or 180°C for a fan oven, preparing for roasting the vegetables which brings out their natural sweetness.
Prepare and season the vegetables. Arrange the acorn squash halves, onion halves, garlic bulb, and peeled carrots on a baking sheet. Drizzle them evenly with olive oil and sprinkle with salt and black pepper.
Roast the vegetables. Place the baking sheet in the oven with the vegetables cut side up. Roast for 20 minutes, then flip the vegetables and roast for an additional 20-25 minutes, or until all are fork-tender and caramelized.
Remove skins and prep the squash. Once cool enough to handle, remove the peels from the onion and garlic. Scoop the roasted flesh out of the acorn squash and discard the skins.
Simmer with stock and bay leaf. Transfer the prepared vegetables to a large pot. Add the vegetable stock and bay leaf. Bring to a simmer over medium heat and cook gently for 10-15 minutes to meld the flavors.
Remove bay leaf and blend smooth. Discard the bay leaf. Stir in the sour cream, then use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until completely smooth. Taste and adjust seasoning as desired before serving warm.

Notes

For a vegan version, substitute sour cream with a plant-based alternative.
Roasting the vegetables enhances their sweetness and depth of flavor.
If you prefer a thinner soup, add more vegetable stock to reach desired consistency.
Leftovers will keep in the refrigerator for up to 4 days or can be frozen for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 8g
Sodium: 570mg
Fat: 7g
Saturated Fat: 2.5g
Unsaturated Fat: 4.2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 3g
Cholesterol: 7mg