roasted squash soup

Caramelized roasted squash makes this easy Acorn Squash Soup taste spectacular! Healthy, hearty and a great vegetarian main or holiday side.

Acorn Squash Soup

acorn squash

extra virgin olive oil (divided)

½ teaspoons kosher salt (plus additional to taste)

unsalted butter

shallot (thinly sliced)

carrots

¼ teaspoon ground black or white pepper

garlic

honey

thyme

bay leaf

sage

nutmeg (freshly grated if possible)

Parmesan (plus additional for serving (see notes to make vegan))

Canola oil

sage leaves

salt salt

Preheat

Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.

Bake

With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.

Scoop

Set aside to cool, then scoop out and reserve the flesh.

Cook

In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.

Pour ½ cup of the stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan (this is flavor!). Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining stock.

Simmer

Add the thyme bundle and bayleaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, adjusting the heat as needed and stirring periodically.

Puree

Remove the thyme and bay leaf. With an immersion blender, puree the soup until smooth (or you can transfer to a regular blender in batches and puree it that way; be careful as hot soup will splatter; return the soup to the pot). Stir in the sage, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of additional Parmesan and crisped sage leaves (if using).

For the Crispy Sage (optional but great for a special occasion): In a small skillet, heat 1/8 inch of canola oil over medium high. When the oil is very hot, add the sage and cook for 30 to 45 seconds, turning the leaves to crisp them on both sides (be careful not to burn yourself). When the bubbling subsides, the leaves should be crisp. Carefully drain the sage onto a paper towel-lined plate. Immediately sprinkle with salt.

Homemade Roasted Squash Soup with just 10 ingredients! This soup recipe is healthy and has a deliciously creamy flavor with coconut milk, ground coriander, and guajillo chili powder. A super easy vegan and naturally gluten-free comfort food recipe!

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The most viewed roasted squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine