Roasted Acorn Squash Soup

This roasted acorn squash soup is a cozy fall soup. Roasting brings out the natural sweetness of the squash and it’s then simmered into a creamy soup flavored with herbs. I love it with toasted bread on the side.

a bowl of squash soup on a plate with toasted baguette.

I’d been meaning to revisit this acorn squash soup ever since I made it for the first time waaaay back in the ye olde days of this blog, also known as the fall of 2009, but it somehow slipped through the cracks the last few years. Probably because I was quite taken with its more popular cousin, butternut squash soup, a soup I make it at least once every fall.

So, I’m here today to rally for acorn squash. It has a bad rep in some circles – It’s difficult to peel! It’s stringy when you cook it! – both of which I don’t find to be true. When roasted, it makes a wonderful soup – buttery and lightly sweet – and the color is beautiful. As far as prepping the squash, I think it’s way easier to handle than butternut squash, which is bigger and more awkward.

So, it’s finally getting its day in the sun and I’m kicking myself for not bringing this cozy fall soup to the front sooner. Make it for lunch, or a light dinner or make it as an appetizer for a holiday meal – just be sure to make it at some point this fall and winter season. I think you’ll be glad you did.

Recipe Highlights

  • There are three main steps: roast the acorn squash, simmer all of the ingredients and puree the soup.
  • You can roast the squash ahead of time if you want to spread out the work. None of it’s complicated but start to finish it takes just over an hour.
  • It’s a vegetarian soup flavored with onion, garlic, and Herbes de Provence. It’s delicious in that simple form, but I like to add some cream just at the end for richness.
  • A splash of apple cider vinegar, added just before serving, gives the soup a touch of brightness.


  • Acorn squash
  • Olive oil
  • Yellow onion cut into chunks
  • Chopped garlic cloves
  • Herbes de Provence
  • Kosher salt
  • Black pepper
  • Vegetable broth, chicken broth, or chicken stock
  • Chopped fresh parsley
  • Apple cider vinegar
  • Heavy cream or half and half

How to Roast Acorn Squash

Acorn squash is considered a winter squash because of the nutty and slightly sweet flavor. It gets its name from its shape because it looks like (surprise!) an acorn.

Roasting acorn squash serves two purposes: first, it brings out its natural sweetness and, two, it’s a whole lot easier to deal with when it’s nice and soft after roasting.

To prep your acorn squash (and you’ll need two for this soup recipe):

photo of a whole acorn squash, one half with seeds, and one half with seeds removed
  • Use a very sharp knife to slice the squash the whole acorn squash in half. The stem is pretty tough, so I like to slice it on one side of the stem (not through the stem).
  • Scoop out the seeds and stringy stuff inside and discard them.

To roast the squash:

photo collage showing squash brushed with oil and roasted squash
  • Preheat the oven to 425°F.
  • Place the squash halves cut-side up on your baking sheet. Rub some olive oil on the flesh.
  • Roast the squash, flesh-side-up, for 20 minutes in the oven. Turn the squash flesh-side-down and roast it for 20 minutes more.
  • Once you can easily insert a fork into the flesh without much resistance, it’s ready.

Once it’s roasted, allow it to cool until you can handle it with your hands. I like to slice the pieces in half and then remove the peel. Roasting softens the skin and makes it very easy to pull it off.

I can eat the squash just like this, seasoned with just some salt and black pepper. It’s so sweet and delicious when it’s roasted. But, we’re making soup so…

photo of peeled roasted acorn squash

Once the acorn squash is roasted and peeled you can keep it in the refrigerator for two to three days. Or, you can freeze it for up to three months.

How to Make the Soup

Once you have your roasted squash it’s time to make soup! Since the soup is pureed you don’t have to worry too much about chopping the onions and garlic. No perfectly diced veggies are required! Slice the onions into chunks and roughly chop the garlic.

  • Saute the onion and garlic with olive oil in a large pot or Dutch oven over medium heat until they start to soften.
  • Add the roasted squash – I cut it into chunks before adding it to the pot. Give it all a good stir.
  • Add the salt, pepper, and Herbes de Provence which is a dried herb mix common in French cooking.
photo collage of three steps to make the soup
  • Add vegetable broth (you can also use chicken broth) and bring the soup to a simmer over high heat. Lower the heat and leave it be, stirring occasionally, for about ten minutes or so.
  • Puree the soup with an immersion blender and then add some heavy cream and fresh parsley. Add a splash of apple cider vinegar and the soup is ready to serve.
a pot of acorn squash soup.

You can make this soup ahead and keep it in the refrigerator, but if you want to freeze the soup I recommend leaving the cream out. It doesn’t freeze well. When you thaw and warm the soup to serve you can add it then and it will be delicious.


The soup is great all on its own, but adding a few garnishes makes it just a little more special:

  • I made some Gruyere toasts to go on the side. Just slice a baguette, top each slice with shredded Gruyere cheese and pop them under the broiler for a few minutes. Or try some Parmesan crostini or some plain croutons.
  • For the soup, a drizzle of cream along with a sprinkling of grated Gruyere (or parm if that’s your choice) and fresh parsley adds a nice flavor, freshness and texture. Not to mention it’s purty.
  • For some crunch, some toasted pumpkin seeds would be nice, too.
overhead shot of the soup in a bowl.

I hope you love this acorn squash soup recipe! It’s perfect for fall 🍂

Happy soup-making!


More Soup Recipes


Roasted Acorn Squash Soup

roasted acorn squash soup.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

This roasted acorn squash soup is a cozy fall soup. Roasting brings out the natural sweetness of the squash and it’s then simmered into a creamy soup flavored with herbs. I like to serve this soup with toasted bread on the side.

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American



For the Soup

  • 2 medium acorn squash (about 2 1/2 pounds total), sliced in half
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, cut into chunks
  • 3 large garlic cloves, roughly chopped
  • 1 teaspoon herbes de Provence
  • 1 teaspoon kosher salt
  • 1/4 teapsoon black pepper
  • 1 (32-ounce) vegetable broth
  • 1/4 cup roughly chopped fresh parsley
  • 1 tablespoon apple cider vinegar
  • 1/2 cup heavy cream

Optional Garnishes

  • Grated Gruyere cheese
  • Chopped fresh parsley
  • Toasted bread


  1. Preheat oven to 425°F. Place the acorn squash on a baking sheet, flesh side up. Drizzle one tablespoon of olive over the tops of the squash and, using your hands, rub it over the flesh so it’s coated evenly.
  2. Roast the squash for 20 minutes. Using tongs, turn the squash flesh-side-down on the baking sheet and roast for another 20 minutes or until the flesh is fork tender. Cool the roasted squash before removing and discarding the skin (you can roast the squash up to a day in advance and keep it in the refridgerator). To peel, cut each piece in half and pull the skin off.
  3. Heat one tablespoon of olive oil in a large pot over medium heat. Add the roasted sqaush, onion, garlic, herbes de Provence, salt and pepper. Stir it all together and cook them for four to five minutes. 
  4. Add the vegetable broth and adjust the heat to medium-high. Once the soup is simmering, simmer it for 10 minutes. .
  5. Add the parsley and puree the soup until it’s smooth. I like to use an immersion blender and puree it right in the pot. If you use a stand blender, it’s a good idea to cool the soup a bit and blend it in batches.
  6. Once the soup is pureed, stir in the apple cider vinegar. Add the cream and stir to combine. Give the soup a taste and add more salt, if desired. Top each serving with the garnishes, if using, and serve.


  • Serving Size: 1/4 of recipe
  • Calories: 226
  • Sugar: 3g
  • Sodium: 1281mg
  • Fat: 12.9g
  • Saturated Fat: 4.6g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0.2g
  • Carbohydrates: 28.9g
  • Fiber: 4g
  • Protein: 3.3g
  • Cholesterol: 17mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

Post updated from the archives. First published in November 2009.


  1. Just beautiful. The green and orange creates a beautiful combination of color as well as the flavors. I would like to eat the squash just like that – roasted. But a soup is much more comforting.

  2. Sounds awesome. Lately, I’ve found it even easier to put the whole squash in the oven (in an iron pan), to roast until tender. Then I let it cool a bit, de-seed, etc. You might want to try it?
    Thanks for posting!

  3. Good point on that naming of that vegetable. Poor little squash. You’d never guess it was so good from the name! Your version sounds great.

  4. This looks amazing! I LOVE veges and believe it or not I have never tried this one…for some reason it just scared me…I dont know why? I will have to give this a try. thanks!

  5. I made the Acorn Squash soup and it was very easy to make. I just bought some herbs we provance and because they were so fresh I added a quarter of a teaspoon instead of a full teaspoon..

    1. I like to add a little just before serving the soup – the acidity sort of “wakes up” the flavors in the soup and adds brightness 🙂

  6. I totally agree!!! Not just with this soup (which I am making today), but with many other dishes. It’s a very small amount — but does “wake up” the flavors!!! Give it a try people!!! 🙂

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