Creamy roasted acorn squash soup – made with a simple combination of veggies and spices that roast alongside the squash for easy prep and a deep, caramelised flavor! Top it off with crispy fried shallots for extra crunch! No added sweeteners or cream needed!

❤️Creamy Roasted Acorn Squash Soup❤️

Thick, silky and easy to make with simple ingredients! In case you need a few more reasons to convince you to try out this recipe:

• Caramelised Roasted Vegetables: Unlike a lot of other acorn soup recipes – you roast ALL of the veggies! Doing this unlocks ‘new aromatic compounds’ which makes for a better flavor overall.
• Healthy: Puréed vegetable soups like this one here are a super easy and satisfying way to pack in a ton of vegetables!
• Crispy Shallots: While the vegetables roast, slice up a few shallots and fry until golden and crispy. They’re easy to make, add a nice crunchy texture and a delicious flavor!

Roasted Vegetable Steps

1. Prep Vegetables:
   • Peel and slice everything as needed.
   • Scoop out the squash seeds and stringy membrane surrounding the seeds.
   • Leave the garlic cloves in their skin to roast (so they don’t burn)
2. Roast Squash:
   • Rub with oil and spice then place each squash half on a parchment-lined baking sheet with the cut side facing up.
   • Roast for 10 minutes in the preheated oven.
3. Roast Remaining Veggies:
   • Add the remaining veggies (onion, garlic and carrots) to the baking sheet. Coat with more oil, salt, pepper and thyme.
   • Roast another 35-40 minutes until fork tender.

Soup Steps

1. Sauté onion and carrot:
   • Add the roasted onion and carrot to a large pot. The veggies will continue to caramelise for a more intense flavor and it helps to heat up the pot while the squash cools to touch.
2. Add garlic & squash flesh:
   • Once cooled, pinch the end of each garlic cloves and gently squeeze – they should easily pop out of the skin.
   • Let the squash cool to touch, then scoop out the yellow flesh and add to the pot. Though acorn squash skin is totally fine to eat – it doesn’t blend well. Leave it out of a super creamy soup.
3. Simmer:
   • Cover with vegetable stock/broth along with the added spices. Simmer another 10-15 minutes.
4. Blend & Season:
   • Use a stick blender to blend into a smooth, creamy texture. Taste and season your soup as needed.

Can I Blend in a Stand Blender

A few changes in case you need to blend the soup using a traditional stand blender:

• After roasting, let the vegetables cool on the baking sheet (don’t sauté).
• When cool enough to touch, add to a stand blender along with the stock. Do this in 2-3 batches so you don’t over fill the blender. Blend until smooth.
• Pour soup into a large pot. Season and bring to simmer, then taste and season one more time.

Crispy Shallots Steps + Tips

1. Slice shallots as thin as you can – use a mandoline if you have one.
2. Place shallots in a small/medium sauce pan. Add enough oil to fully cover the shallots.
3. Place over a high heat and cook about 10 minutes. Stir every so often.
4. Watch closely towards the end. The shallots will darken quickly.
5. Use a fine mesh metal sieve of slotted spoon to scoop the shallots out of the oil.
6. Place on a lined plate of baking tray and let cool. Sprinkle with a pinch of salt.

More Sides and Soup Toppings

If fried shallots aren’t your thing – there are still a ton of delicious ways to add a bit more crunch and texture to your soup bowl!

Some of my favourite soup toppings:

• Roasted Pepitas – I provide a few different flavourings, but you can get creative here!
• Tamari Roasted Pumpkin Seeds – Save the seeds from the acorn squash and roast until crispy.
• Gluten Free Croutons – Bread and soup go hand in hand, so why not extra crispy bread too?
• Gluten Free Cheese Scones – These savoury scones are easy to make and make an excellent soup side!

More Vegetable Soup Recipes:

• Bacon & Chipotle Instant Pot Butternut Squash Soup
• Leek And Sweet Potato Soup With Sweet & Spicy Roasted Pepitas
• Curried Butternut Squash Soup
• Broccoli Potato Soup
• Leek And Potato Soup (Vegan/No Cream)
• Roasted Tomato Soup
• Roasted Cauliflower And Garlic Soup

Enjoy!

Let me know if you try this Acorn Squash Soup recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Yield: 6 servings (about 8 cups)

Roasted Acorn Squash Soup & Crispy Fried Shallots

5.0 Stars (3 Reviews)

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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Creamy roasted acorn squash soup - made with a combination of veggies & spices that roast with the squash for easy prep & caramelized flavor

Ingredients

• 2 medium acorn squash, about 3 pounds
• 2 tablespoons extra virgin olive oil, divided
• Salt and black pepper + more to taste
• 2 medium carrots peeled and cut into 2 inch chunks
• 1 large onion (white brown or yellow) cut into thick wedges
• 5 large garlic cloves with the peel still on
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 4 cups vegetable stock (960ml) or chicken stock works if you don't need this to be vegetarian
• 2 teaspoons curry powder
• Optional: 1/4 cup nutritional yeast or parmesan cheese (vegan or non vegan)

Optional Fried Shallots

Toggle ingredient group

• 3 shallots, thinly sliced
• neutral oil for frying
• pinch of salt

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Soup

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminium foil. Set aside.
2. Slice the squash in half lengthwise. Use an ice cream scoop to scoop out the seeds and stringy fresh around the seeds. Save the seeds to roast or discard.
3. Place squash halves on the  parchment-lined baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Use your hands to spread the oil, salt and pepper all around the squash then position the squash with the cut side facing up. Place in the middle of the oven and roast for 10 minutes.
4. Remove the pan from the oven and add the carrots, onion and garlic cloves. Drizzle with more olive oil. Sprinkle with salt, pepper and thyme. Carefully stir to evenly coat the veggies in oil and spice then spread out into an even layer.
   Roast another 35-40 minutes until the squash and carrots are fork tender. Remove from the oven.
5. Place a large pot over a medium-high heat. Add enough oil to coat the bottom of the pan then add roasted onions and carrots to the pot. Sauté about 5-10 minutes while the squash and garlic cool.
6. The garlic will cool to touch first. Grab the corner of each clove and gently squeeze - the garlic should easily pop out of the skin. Add to pot.
7. Once cool enough, scoop out the soft squash flesh, leaving behind the skin. Add the flesh to the pot and mix everything together.
8. Cover with vegetable stock, curry powder and nutritional yeast or parmesan (if using). Let simmer, about 10-15 minutes.
9. Use an immersion blender to blend soup into a smooth, creamy consistency. See notes if blending in a stand blender.
10. Taste and season with more salt and pepper as needed. Divide between bowl adding crispy shallots to the top of the soup and serve. 

Shallots

1. Place a sheet of parchment paper inside a small baking sheet or plate and set aside.
2. Add the shallots to a medium sauce pan. Cover with just enough oil to cover them completely (amount of oil depends on the size of your pot).
3. Set over a high heat and bring the oil to a rapid bubble (about 5-7 minutes). Turn the heat down to a medium-low and keep cooking/bubbling about 8-10 minutes. Keep an eye on the pot because the shallots will turn golden brown quickly. Once you notice some of the shallots starting to darken, keep stirring and wait an addition minute or two. Once they've all turned golden use a metal sieve or slotted spoon to start removing them from the oil - place on the prepared baking sheet.
4. Sprinkle a pinch of salt over the shallots and set aside to cool until. Once cooled, store in an airtight container at room temperature for about 4-5 days.

Notes

• Leftovers: cool completely then store in an airtight container in the fridge about 5-7 days.
• Freeze: Cool completely then store in a freezer-safe, airtight container or bag. Leave room in the bag/container for the soup to expand as it freezes. Let defrost over night in the fridge then reheat fully before serving. If the soup separates after thawing, re-blend to mix it back up.
• you can use red onion, but the soup will be a darker (more brown).

Blend in a Stand Blender

• After roasting the vegetables, let them cool to touch on the baking sheet then add to a blender along with the stock. You'll likely need to do this in two or three batches so you don't over fill the blender.
• Blend on high until smooth and creamy, then add to a large soup pot to heat up. Add the additional spices/seasonings and bring to a gentle simmer. Taste and season as needed and enjoy.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Soups & Stews Cuisine: Gluten Free