Easy Acorn Squash Soup

This recipe for acorn squash soup is smooth, delicious, and perfectly seasoned. It’s the perfect cozy meal to enjoy during cooler weather.

The squash is cooked with vegetables, spices, and broth, then blended into a silky smooth soup you’ll want to devour by the bowl.

If you’ve never cooked with acorn squash, this recipe is a perfect introduction and I’ll show you how below.

What is an Acorn Squash

Acorn squash is a winter vegetable similar to butternut squash in flavor and texture but slightly more fibrous. It’s shaped like an oversized acorn with dark green skin, hence the name.

Simple Acorn Squash Soup

This acorn squash soup is buttery-sweet and savory with notes of curry and chili spices. The addition of milk makes it extra creamy, and when pureéd it achieves a rich consistency that easily glosses the back of your spoon.

To make this soup dairy-free use coconut milk instead of regular milk to keep the creamy flavor and a neutral oil to sauté the veggies. 

How to Pick Out an Acorn Squash

To pick out an acorn squash that’s ripe and ready to cook, check for firm skin that’s a dark shade of green. You’ll also notice a small patch of bright orange on one side, from where the squash sat on the ground, but if the entire squash is covered in orange, it’s past its prime. The stem should also be attached and slightly withered and brown.

How to Cook Acorn Squash in the Microwave to Soften

This soup calls for 2 cups steamed and mashed acorn squash, about 1 whole squash. Steaming the acorn squash in the microwave will help soften and make blending with the rest of the ingredients easier.

You can steam the acorn squash before cooking the soup, follow the steps below and refrigerate in a container or zip bag for up to 3 days.

First, you’ll rinse the squash with water and pat dry with a clean kitchen towel. Microwave on high for 5 minutes.

Remove the squash from the microwave and allow to cool off before cutting in half. Use a large spoon to remove the seeds from the center of the squash.

Place 1 of the squash halves onto a plate and microwave for 8 minutes or until the squash is fork-tender. Repeat with the second half.

Make Next: Roasted Acorn Squash Slices

How to Make Acorn Squash Soup

Once the squash is pre-cooked, you’re ready to move on to the rest of the recipe. 

1. Sauté
   In a large saucepan, melt the butter over medium heat. Add the onion and celery and sauté until softened. Add the flour, dill, curry, chili powder, and paprika. Stir to coat the veggies.
2. Add the liquid ingredients
   Stir in the chicken broth and milk. Bring the mixture to a boil and cook for 2 minutes.
3. Blend until smooth
   Add the squash, salt, black pepper, and stir to combine. Using an immersion blender, blend until smooth. Alternatively, working in batches, transfer the soup to a high-speed blender and process until smooth. 

1. Remove the soup from heat and cool for a few minutes. *You don’t want it boiling. 
2. Remove the center cap from the lid of your blender. 
3. Use a large measuring cup to transfer the soup to the blender, filling it halfway.
4. Top the blender container with the lid and place a towel over the open space. 
5. Blend until smooth. 
6. Transfer the soup to an empty pot. 
7. Repeat with the remaining soup

Once the soup is smooth and creamy, you can return it to medium heat and bring it to a simmer before serving. 

You can also try out these toppings on my Spiced Butternut Squash Soup. It’s another winter squash turned into a delicious, cozy soup recipe. 

• Winter Salad
• Spinach & Bacon Mini Quiches
• Homemade Popovers
• Grilled Cheese (this will win the kids over)

This soup would also make a delicious addition to any Thanksgiving dinner menu. And if you’re looking for more fall recipes and sides to include in your holiday feast, then check out my Giving Thanks: a Thanksgiving Menu.

It has 23 incredible recipes plus a daily prep guide and kitchen notes to help make this Thanksgiving a much easier and delicious experience.

How to Store Leftovers

This acorn squash soup is good for up to 4 days in the fridge. Otherwise, the rest will need to be frozen. Thankfully, this pureed soup is perfect for freezing and reheating. Since many of the ingredients are blended down, its texture and flavors won’t be altered. 

To freeze, you’ll want to bring the soup to room temperature before transferring it into gallon-size zip bags. I like to place the bags filled with soup onto a baking sheet so they freeze flat. Once they’re frozen solid, you can remove the baking sheet and stack them in the freezer. 

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