Easy Acorn Squash Soup

Who can resist a bowl of creamy acorn squash soup? Keep reading to learn all my tips to make this delish meal with no fuss.

Simple Acorn Squash Soup Recipe

With my family craving my roasted butternut squash soup every fall, it was a matter of time before I made a version of that recipe using acorn squash. It’s similar to butternut squash in flavor and texture, but slightly more fibrous.

This 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.

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 Make Acorn Squash Soup

Before checking the video recipe, here are the four steps to make this acorn squash soup:

1. Cook the acorn squash
   You can steam the acorn squash in the microwave or roast the acorn squash slices in the oven until tender. Scoop out the meat into a bowl and set it aside. Save time by cooking the acorn squash ahead, and refrigerate it in a container or zip bag for up to 3 days.
2. Sauté the aromatics and spices
   In a soup pot, sauté the onion and celery in butter until the onions are translucent. Add the flour and spices and cook to toast them for about 1 minute.
3. Simmer the soup
   Add the broth and milk and bring the mixture to a simmering boil. Add the acorn squash meat to the soup, and cook for 10 minutes.
4. Blend until smooth
   Use an immersion or traditional blender (working in batches) to blend the soup into a velvety-smooth texture. Serve warm.

How to Puree Soup

If using an immersion blender, you'll purée the soup in the pot by inserting the blender stick directly into the pot and blending until smooth. 

Using a traditional blender, you'll work in batches by filling the jar no more than halfway. Cover with the lid, open the venting top to let some of the steam escape, blend on low speed, and gradually increase speed until smooth. Transfer the puréed soup into an empty soup pot or bowl. Repeat with the remaining soup. Once all the soup is blended smoothly, combine, heat it through, and serve.

How to Serve Acorn Squash Soup

This is the kind of soup that makes you want to break off a piece of crusty bread and dip it right into the bowl. Other epic ways to enjoy this soup is serving a winter salad on the side or with grilled cheese (this will win the kids over)!

How to Store Leftovers

This acorn squash soup is good for up to 4 days in the fridge, or it can be perfectly frozen and reheated. Since many of the ingredients are blended down, the texture and flavors won't be altered. 

To freeze, bring the soup to room temperature before transferring it into gallon-size zip bags. Place the bags onto a baking sheet so they freeze flat. Once frozen solid, remove the baking sheet and stack the bags in the freezer.