Acorn Squash Soup – Spend With Pennies

Did you know you can turn sweet little acorn squash into bowls of cozy soup?

This acorn squash soup recipe starts with roasted squash which is simmered with a handful of veggies and spices. It’s all blended together until smooth and creamy.

Packed with cozy goodness, we love to serve this soup with bread for dipping.

A Sweet & Savory Soup

• This soup uses acorn squash with other veggies like carrot, onion, and celery for an easy meal.
• Serve as a first course with some homemade croutons, a main course with a simple salad, or as an energizing workday lunch!
• The secret to making this a restaurant-quality soup is to roast the acorn squash which caramelizes the edges and gives it a sweet, full-bodied flavor.
• Cook an extra batch because acorn squash soup freezes beautifully and reheats in an instant!
• Fiber-rich acorn squash is super healthy, too! Loaded with vitamins and minerals, it’s filling as well as nutritious!

What’s in Acorn Squash Soup?

Squash – This soup uses acorn squash of course but you can also use other types of winter squash. Try butternut squash, delicata squash, and pumpkin. They can be used individually or combined. Roast up to 3 days ahead of time and refrigerate until you’re ready to make the soup.

Vegetables – Onions, carrots, and celery are balance the flavor while an apple adds a pop of freshness. Potatoes can be added if you’d like as well.

Seasonings – Fresh thyme adds an herby, clean flavor to acorn squash soup, but if it’s not available, dried will do. Try this easy, multi-purpose recipe for poultry seasoning in place of the sage. Use coconut milk instead of cream if you’d like.

How to Make Acorn Squash Soup

1. Roast squash (as per recipe below).
2. Soften onion, carrot, and celery in a saucepan.
3. Add the roasted squash, diced apple, & broth and simmer until tender.
4. Blend until smooth and add a splash of cream. Garnish with herbs if you’d like.

What to Serve with Acorn Squash Soup

Top acorn squash soup with a dollop of sour cream, some bacon bits, or some homemade croutons. Serve with a slice of thick garlic bread, a simple salad, or some sliced tomatoes and cucumbers from the garden!

Leftover Soup?

Keep leftover acorn squash soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop. Freeze fresh batches of soup in zippered bags for up to 3 months, just omit the cream until ready to add while heating.

Cozy & Creamy Fall Soups

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