I made a silky vegan soup that makes Leftover Acorn Squash Recipes feel chef-y and holiday-worthy.

Jump to Recipe

I adore this Acorn Squash Soup because it’s creamy without pretending to be fancy. I want it on my table for Thanksgiving Recipes Soup but also random Tuesday.

I love how the roasted sweetness of 2 medium acorn squash, about 2 1/2 to 3 lbs total, halved and seeded blends with coconut milk and a pinch of cumin. And it’s exactly the answer when I ask myself What To Make With Acorn Squash.

Not sweet desserts, not another loaf of bread. Soup.

Rich, bright, spoon-stopping good. Eat it all.

No regrets. But I’m obsessed with leftovers too, honestly.

So simple.

Ingredients

Print Recipe (No Advertisments)

Roasted acorn squash: sweet, creamy base that feels cozy and homey.
Olive or avocado oil: it helps caramelize and adds gentle richness.
Yellow onion: gives savory depth and a soft, sweet backbone.
Carrots: add natural sweetness and a bit of earthy brightness.
Garlic: adds warmth and that classic savory pop you want.
Vegetable broth: keeps it light but still full of body.
Coconut milk: makes the soup silky and a touch tropical.
Maple syrup or brown sugar: Basically balances acidity with soft sweetness.
Kosher salt: brings out everything else, don’t skip it.
Black pepper: it adds a little bite and warmth.
Ground cumin: lends a mild, smoky note without shouting.
Ground nutmeg: subtle warmth that feels cozy and fall-ish.
Fresh or dried thyme: herby lift that keeps things bright.
Bay leaf: Plus it gives a quiet, savory background note.
Toasted pumpkin seeds: crunchy finish, nice texture contrast.
Chopped parsley: fresh green pop that lightens each spoonful.

Ingredient Quantities

2 medium acorn squash, about 2 1/2 to 3 lbs total, halved and seeded (meat measured after roasting about 4 cups)

2 tablespoons olive oil or avocado oil

1 medium yellow onion, roughly chopped (about 1 1/2 cups)

2 medium carrots, peeled and chopped (about 1 cup)

2 cloves garlic, minced

4 cups low sodium vegetable broth

1 cup full fat canned coconut milk, shaken

1 tablespoon maple syrup or brown sugar (optional, helps balance acidity)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground nutmeg

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf (optional)

2 tablespoons toasted pumpkin seeds or chopped fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400F. Brush the cut squash halves with 1 tablespoon oil, sprinkle a little salt, place cut side down on a baking sheet and roast 35 to 45 minutes until tender and lightly browned. Let cool a few minutes, then scoop out the flesh (should be about 4 cups).

2. While the squash roasts, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and carrots, cook stirring occasionally about 6 to 8 minutes until softened and starting to brown.

3. Add the minced garlic, cumin, nutmeg, thyme, and a pinch of salt and pepper to the pot. Cook 30 to 60 seconds until fragrant, don’t let the garlic burn.

4. Add the roasted squash flesh to the pot. Pour in 4 cups low sodium vegetable broth and add the bay leaf if using. Bring to a gentle simmer.

5. Simmer uncovered for 10 to 15 minutes so the flavors marry and the carrots are fully tender. Taste and add the optional maple syrup or brown sugar now if the soup needs balancing.

6. Remove the bay leaf. Use an immersion blender to puree the soup until very smooth right in the pot, or carefully transfer in batches to a blender. Be careful with hot liquid, vent the lid slightly and hold it down with a kitchen towel.

7. Return the blended soup to low heat. Stir in 1 cup full fat coconut milk and the remaining 1 teaspoon kosher salt plus 1/2 teaspoon black pepper or to taste. Warm through but do not boil once the coconut milk is added.

8. If the soup is too thick, thin with extra vegetable broth or a splash of water until you like the texture. Adjust seasoning, add more salt, pepper or a little more maple if it needs brightness.

9. Serve hot, topped with toasted pumpkin seeds or chopped fresh parsley. Leftovers keep in the fridge 3 to 4 days and freeze well for up to 3 months.

Equipment Needed

1. Oven and baking sheet
2. Sharp chef knife and cutting board
3. Pastry brush or spoon (to oil the squash)
4. Large pot or Dutch oven
5. Wooden spoon or heatproof spatula
6. Immersion blender or countertop blender (with lid and kitchen towel)
7. Measuring cups and spoons
8. Ladle and serving bowls
9. Small skillet or baking sheet for toasting pumpkin seeds

FAQ

Q: Can I use a different squash?

A: Yes, but it will change the texture and flavor. Sugar pumpkins, kabocha, or butternut all work well. Butternut will be sweeter and smoother, kabocha gives a denser, creamier soup. If you swap, keep the same roast time until tender.

Q: How do I roast the squash so it doesn't get soggy?

A: Roast cut-side up on a rimmed sheet at 425°F until browned and very soft, about 35 to 45 minutes. Don't overcrowd the pan, and brush with oil. Let it cool a few minutes before scooping to keep the flesh firm, not watery.

Q: Can I make this vegan and dairy free?

A: Yes, the recipe already uses coconut milk, so it's vegan. Use vegetable broth, and skip any butter. If you want richer soup, stir in a little extra coconut milk or a tablespoon of olive oil at the end.

Q: How do I get a perfectly smooth soup?

A: Use an immersion blender right in the pot for convenience, or blend in batches in a high speed blender. If using a countertop blender, let hot soup cool slightly and vent the lid so steam can escape, or it will pop. Strain through a fine mesh if you want ultra silky texture.

Q: Can I make this ahead and freeze it?

A: Yes. Cool completely, store in airtight containers for up to 3 months. Thaw in the fridge overnight, reheat gently on low, stirring to recombine. The coconut milk might separate a bit, just whisk or blend again.

Q: How can I brighten the flavor if it tastes flat?

A: Add a splash of acid like apple cider vinegar or lemon juice, start with 1 teaspoon and taste. A pinch more salt, or a drizzle of maple syrup can also help balance flavors. Fresh herbs on top give a pop too.

Acorn Squash Soup Recipe Substitutions and Variations

Acorn squash: swap with butternut squash, kabocha, or canned pumpkin if you want a sweeter, smoother soup — yields and cook time are nearly the same.
Canned coconut milk: use full fat heavy cream for a richer, non vegan version, or blend soaked cashews with water for a creamy dairy free option.
Vegetable broth: chicken broth works fine if not strict vegetarian, or use 4 cups water plus 2 teaspoons concentrated veg or chicken bouillon for a pantry shortcut.
Olive oil: melt butter for a rounder, slightly sweeter flavor, or use neutral oils like grapeseed or sunflower if you need a higher smoke point.

Pro Tips

– Roast the squash cut side down on a well oiled sheet so the flesh steams and caramelizes at the same time. If you want extra depth, sprinkle a tiny pinch of brown sugar or smoked paprika on the cut surface before roasting. Don’t overcook though or it gets too watery.

– Use an immersion blender right in the pot if you can, it’s faster and mess free. If you must use a regular blender, cool the soup a bit and blend in small batches, holding the lid down with a towel so hot soup doesn’t explode out.

– For a silkier mouthfeel, strain the blended soup through a fine mesh sieve into another pot, pressing with the back of a spoon. This removes any stringy bits from the squash and makes it taste restaurant-level.

– Balance the sweetness with acid not just sugar. A squeeze of lemon juice or a teaspoon of apple cider vinegar at the end brightens the flavors way more than adding more salt or sugar.

– Toast the pumpkin seeds in a dry skillet until they pop and smell nutty, then finish with a pinch of salt. They bring texture and contrast, but add them right before serving so they stay crunchy.

Acorn Squash Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a silky vegan soup that makes Leftover Acorn Squash Recipes feel chef-y and holiday-worthy.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven and baking sheet
2. Sharp chef knife and cutting board
3. Pastry brush or spoon (to oil the squash)
4. Large pot or Dutch oven
5. Wooden spoon or heatproof spatula
6. Immersion blender or countertop blender (with lid and kitchen towel)
7. Measuring cups and spoons
8. Ladle and serving bowls
9. Small skillet or baking sheet for toasting pumpkin seeds

Ingredients

2 medium acorn squash, about 2 1/2 to 3 lbs total, halved and seeded (meat measured after roasting about 4 cups)
2 tablespoons olive oil or avocado oil
1 medium yellow onion, roughly chopped (about 1 1/2 cups)
2 medium carrots, peeled and chopped (about 1 cup)
2 cloves garlic, minced
4 cups low sodium vegetable broth
1 cup full fat canned coconut milk, shaken
1 tablespoon maple syrup or brown sugar (optional, helps balance acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf (optional)
2 tablespoons toasted pumpkin seeds or chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 400F. Brush the cut squash halves with 1 tablespoon oil, sprinkle a little salt, place cut side down on a baking sheet and roast 35 to 45 minutes until tender and lightly browned. Let cool a few minutes, then scoop out the flesh (should be about 4 cups).
While the squash roasts, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and carrots, cook stirring occasionally about 6 to 8 minutes until softened and starting to brown.
Add the minced garlic, cumin, nutmeg, thyme, and a pinch of salt and pepper to the pot. Cook 30 to 60 seconds until fragrant, don't let the garlic burn.
Add the roasted squash flesh to the pot. Pour in 4 cups low sodium vegetable broth and add the bay leaf if using. Bring to a gentle simmer.
Simmer uncovered for 10 to 15 minutes so the flavors marry and the carrots are fully tender. Taste and add the optional maple syrup or brown sugar now if the soup needs balancing.
Remove the bay leaf. Use an immersion blender to puree the soup until very smooth right in the pot, or carefully transfer in batches to a blender. Be careful with hot liquid, vent the lid slightly and hold it down with a kitchen towel.
Return the blended soup to low heat. Stir in 1 cup full fat coconut milk and the remaining 1 teaspoon kosher salt plus 1/2 teaspoon black pepper or to taste. Warm through but do not boil once the coconut milk is added.
If the soup is too thick, thin with extra vegetable broth or a splash of water until you like the texture. Adjust seasoning, add more salt, pepper or a little more maple if it needs brightness.
Serve hot, topped with toasted pumpkin seeds or chopped fresh parsley. Leftovers keep in the fridge 3 to 4 days and freeze well for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.