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Roasted Acorn Squash Soup Recipe

Cozy on up with a bowl of Acorn Squash Soup, a dish filled with delicious, warm flavors. Topped with crumbled feta and pumpkin seeds, you can't go wrong with this meal!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 343 kcal
Course: Side Dish , Main Course , Soup
Cuisine: American

Ingredients

Veggies
  • 2 acorn squashes
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil 30 mL
  • ¼ tsp each salt and pepper
Soup
  • 1 Tbsp olive oil 15 mL
  • 1 cup diced yellow or white onion about 1 medium onion
  • 1 cup diced carrot about 2 carrots
  • 1 cup diced celery about 2 to 3 ribs
  • 3 cloves garlic minced
  • 3 cups vegetable broth 700 mL
  • 3 cups roughly chopped cauliflower about ½ a head
  • Topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs

Instructions

    Cup of Yum
  1. Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
  2. Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
  3. Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
  4. Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
  5. Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!

Nutrition Information

Serving 1serving Calories 343kcal (17%) Carbohydrates 55.1g (18%) Protein 8.9g (18%) Fat 12g (18%) Saturated Fat 1.9g (10%) Cholesterol 0mg (0%) Sodium 798mg (33%) Potassium 1878mg (54%) Fiber 13.5g (54%) Sugar 5.7g (11%) Calcium 135mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 343

% Daily Value*

Serving 1serving
Calories 343kcal 17%
Carbohydrates 55.1g 18%
Protein 8.9g 18%
Fat 12g 18%
Saturated Fat 1.9g 10%
Cholesterol 0mg 0%
Sodium 798mg 33%
Potassium 1878mg 40%
Fiber 13.5g 54%
Sugar 5.7g 11%
Calcium 135mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.