This silky Roasted Acorn Squash and Pumpkin Soup is so creamy (without cream!) and seasoned with sage, thyme and rosemary for a warming flavor. Roasting the squash before blending brings out its natural sweetness, giving this delicious soup its signature richness. Gluten-free and vegan.
A Bowl of Fall Comfort with Minimal Effort
On cool fall evenings, a bowl of soup is always a hit. This squash soup has the creamiest texture thanks to using roasted acorn squash which blends up into a velvety puree, needing no dairy at all! I keep the ingredients simple here, adding a few dried herbs, garlic and onion so that the squash can be the star of this bowl.
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Ingredients and Substitutions
Acorn squash - A dark green, acorn-shaped winter squash with dense, nutty flesh. Roasting it concentrates its flavor and, when blended, produces a rich and creamy puree. Substitute with other winter squash for a different flavor.
Pumpkin puree - To make things simple, use canned pumpkin puree.
Olive oil - Use good-quality extra virgin olive oil for its bright flavor or substitute with avocado oil, if preferred.
Garlic and yellow onion - These aromatic vegetables add a deep, savory flavor to the soup. Fresh garlic is best here (not powdered) but you can use prepared minced garlic for ease.
Dried thyme, rosemary, sage, nutmeg, and ginger - Dried herbs are a simple way to add a cozy flavor with minimal effort. I like this combination of woody and warming herbs as they complement the flavor of the squash.
Red pepper flakes - Adds a bit of kick to the soup to round out the sweetness. Omit if you don't like spice.
Vegetable broth - This keeps the soup vegan but feel free to replace with chicken broth if you like. Either way, check that your broth is certified gluten-free.
How to Make Roasted Acorn Squash and Pumpkin Soup
Before you start: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 1: Cut the acorn squash stems off and then cut in half lengthwise. Scoop out the seeds. Place the halves cut side down on the prepared baking sheet. Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly. Once cool enough to handle, scoop the squash flesh into a bowl.
Step 2: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Step 3:Add the roasted squash and pumpkin and 4 cups of vegetable broth, stirring to combine. Stir in the salt, thyme, rosemary, sage, nutmeg, ginger, and red pepper flakes.
Step 4: Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld. Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, carefully transfer to a blender in batches and blend until creamy.)
Variations
This squash soup base is so simple, you can switch up the flavors for a new taste:
- Curried Squash Soup: Swap 1 cup of the vegetable broth for coconut milk and add 1 tablespoon of garam masala instead of the dried herbs.
- Thai-Style Squash Soup: Omit the dried herbs. Stir 2 tablespoons red Thai curry paste into the garlic as it sautés.
- Spiced Squash Soup: Add ¼ teaspoon each of ground cinnamon and ground nutmeg along with the dried herbs.
Serving suggestions
- My Sweet Potato Cornbread is gluten-free and ideal for dipping.
- Roast some drained chickpeas in the oven with a touch of olive oil until crispy - perfect for sprinkling on as a gluten-free alternative to croutons.
- Add some toppings to enhance the flavors! I like a swirl of coconut milk or a sprinkle of toasted acorn squash seeds and fresh herbs.
FAQs
The squash will be ready when you can easily pierce it with a fork. The flesh should be soft and easy to scoop from the skins.
Yes, this soup freezes well. Allow it to cool at room temperature then transfer to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
More Soup Recipes
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📖 Recipe
Roasted Acorn Squash and Pumpkin Soup
Ingredients
- 2 large acorn squash
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 - 15oz can pumpkin puree
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon dried crushed rosemary
- ½ teaspoon dried sage
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon red pepper flakes
- 4 cups vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the acorn squash stems off and then cut in half lengthwise. Scoop out the seeds. Place the halves cut side down on the prepared baking sheet.
- Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly. Once cool enough to handle, scoop the squash flesh into a bowl.
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the roasted squash, pumpkin, and 4 cups of vegetable broth, stirring to combine. Stir in the salt, thyme, rosemary, sage, nutmeg, ginger, and red pepper flakes.
- Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to meld
- Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, carefully transfer to a blender in batches and blend until creamy.)
- Taste and season with salt and pepper as needed. Serve warm, optionally topped with a swirl of coconut milk, toasted acorn squash seeds, or fresh herbs.
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