Acorn Squash Soup

This creamy fall Acorn Squash soup recipe is the most delicious vegetarian fall dinner.

A twist to the classic pumpkin soup using acorn squash instead for a healthy low-carb soup recipe.

It’s time for more soup recipes and after sharing my roasted butternut squash soup recipe last week, here’s a new delicious way to make soup this Fall.

An acorn squash recipe for a creamy fall soup with vibrant orange colors.

What’s Acorn Squash?

Acorn squash is considered a winter squash, but it’s among the zucchini family.

As a result, it has more similarity to zucchini in terms of flavor and texture. It’s low in flavor with a watery texture when cooked.

Is Acorn Squash Keto?

In terms of carbs, acorn squash contains 8.5 grams of net carbs per 100 grams which is considered a low-carb vegetable.

In comparison, butternut squash contains 10 grams of net carbs and pumpkin 6.5 grams of net carbs per 100 grams.

How To Make Acorn Squash Soup

It’s very easy to turn your acorn squash into a creamy soup.

Ingredients

All you need are :

• Acorn Squash – I used 3 medium acorn squash each is about 2 pounds.
• Carrots – Prefer organic carrots as they tend to have more vitamins.
• Garlic
• Shallot or white onion if you can’t find shallots.
• Vegetable Broth or feel free to use chicken stock if you prefer.
• Worcestershire Sauce or maple syrup.
• Dried Sage
• Salt and Black Pepper
• Cinnamon
• Nutmeg
• Shredded Parmesan
• Heavy Cream

How To Cut Acorn Squash

First, you need to cut the squash, and the best way to do so is to first remove the stem.

Cut both ends and place the squash up in front of you then cut in half.

Use a spoon to scoop out the seeds. Discard seeds or wash them, dry and keep them for roasting later on and eat as a snack.

Brush each squash half with a few tablespoons of olive oil and place on a large baking sheet covered with parchment paper or a silicone mat.

Place the squash cut-side down on the baking sheet.

Bake at 400°F (200°C) for about 30 to 45 minutes.

You know the acorn squash is baked when the skin is soft enough to prick with a knife blade.

The flesh should be vibrant orange and fragrant and soft as well.

Making The Acorn Soup

Cool down the baked acorn squash halves for 10 minutes or enough to be easy to handle and empty.

Using a fork remove the cooked flesh from the acorn skin and set it aside in a bowl.

In a large pot, over medium-high heat, warm olive oil. Add onions or shallots and cook them until fragrant and translucent which takes about 2 to 3 minutes.

Stir in carrot slices, garlic, salt, and pepper. Stir and cook for 1 to 2 minutes in the onion.

Add the cooked acorn squash flesh and vegetable stock and cover the saucepan.

Bring a boil, then reduce to low-medium heat and simmer for 15 to 20 minutes or until carrots are fork tender.

Remove from heat and using an immersion blender blend soup until smooth.

Stir in dried sage, Worcestershire sauce, black pepper, cinnamon, nutmeg, Parmesan, and heavy cream.

Toppings

You can serve this acorn squash soup plain or with toasted almonds. To toast the almonds, you need the 3 ingredients below.

• Coconut Oil or olive oil or butter
• Sliced Almonds
• Salt

In a non-stick skillet over medium heat, warm coconut oil, and melt.

Add in sliced almonds and cook until roasted and fragrant which takes about 2 minutes.

Season with salt and pepper or garlic powder if desired.

Serve on top of the bowl of soup with fresh chopped parsley and a drizzle of extra Virgin olive oil.

To sum up, the best toppings for the soup are:

• Toasted sliced almonds
• Fresh herbs like parsley
• Drizzle of olive oil
• Parmesan
• Croutons
• Drizzle of cream – coconut cream tastes amazing with acorn
• pinch of cinnamon

Storage Ingredients

Like any soup recipe, you can store this acorn soup in the fridge in an airtight container for up to 3 days.

You can also freeze the soup and thaw it in the fridge the day before.

Frequently Asked Questions

Below are the most common questions about this soup recipe.

Can I Add Apples To The Soup?

Yes, you can replace the tablespoon of Worcestershire sauce with one juicy sweet apple like fuji apple.

Dice, keep the skin on, and add at the same time of the carrots.

When Are Acorn Squash Ripe?

Acorn squashes are ripe when the skin is hard and green with the yellow part turning orange, and the stem turning brown.

However, it’s delicious and safe to bake and cook immature acorn squash too.

What Does Acorn Squash Taste Like?

Acorn squash has a mild flavor, it’s slightly sweet and nutty but closer to zucchini in texture than butternut squash.

In fact, acorn squash has a watery texture, and in recipes, it’s often mixed with higher-carb vegetables to give creaminess to the dish, especially in acorn soup.

For example, acorn squashes are often combined with carrots, apples, or other squash varieties.

Can I Use Chicken Broth?

Yes, you can swap vegetable stock for chicken broth, it adds a great flavor to the soup.

Can I Cook Acorn Squash Without An Oven?

You can peel off the squash skin with a strong sharp knife. Scrape out seeds and cut the flesh into tiny cubes.

Then, stir and cook with the cooked onion for a few minutes, just before adding carrots.

If you don’t roast the squash, the soup will have less flavor and be more liquid and runny. It also takes about 30 to 40 minutes to simmer and turn the squash fork tender.

Did you try making this acorn squash soup? Share a review or comment below.