Easy Acorn Squash Soup

This acorn squash soup is perfectly seasoned with a smooth texture, making it the perfect cozy meal to enjoy during cooler weather. 


  • 1/2 onion, chopped
  • 1 rib celery, chopped
  • 2 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon curry powder
  • 2 teaspoons paprika
  • 1 1/2 cups broth, vegetable
  • 1 cup milk
  • 1 medium acorn squash, cooked, about 2 cups


  1. Roast or microwave the acorn squash until tender. Scoop out the meat into a bowl, set it aside.
  2. In a large saucepan, melt the butter over medium heat, add the onion and celery and sauté until tender, about 3 minutes.
  3. Add the flour and spices to the veggies and stir to combine. Add the broth and milk and bring the mixture to a simmering boil. 
  4. Add the acorn squash meat, mix to combine, and continue cooking for 5 minutes. 
  5. If using an immersion blender, purée the soup in the pot until smooth. 
  6. If using a traditional blender, ladle out the soup into the blender, making sure only to fill it halfway. Gradually increasing speed, blend until smooth.
  7. Transfer the puréed soup into an empty soup pot. Repeat with the remaining soup. Serve.