29+ Delicious Acorn Squash Soup Recipes

Acorn squash is one of the most versatile and delicious vegetables of the fall season, and when paired with rich, creamy soups, it transforms into something truly special.

Whether you’re looking for a simple yet comforting soup to warm up your evenings, or something with a little more flair to impress your guests, you’ll find endless options in the world of acorn squash soup recipes.

From classic, creamy blends to innovative, flavor-packed twists, there’s a recipe here for every palate.

In this post, we’ve curated 29+ acorn squash soup recipes that will satisfy your cravings for fall-inspired flavors.

Whether you’re into savory, sweet, or spicy combinations, or you want a dairy-free or hearty meat-lovers’ version, these soups showcase the true versatility of acorn squash.

Get ready to discover new favorites that will leave you cozy and satisfied all season long!

29+ Delicious Acorn Squash Soup Recipes

Acorn squash soup is a comforting and nutritious way to enjoy one of fall’s most beloved vegetables.

With so many unique takes on this classic dish, from savory sausage-infused varieties to vegan-friendly blends with roasted garlic and coconut milk, there’s no shortage of creativity in the kitchen.

These 29+ acorn squash soup recipes offer something for every taste, making them a must-try for anyone looking to add depth, flavor, and warmth to their meal rotation.

So, grab an acorn squash from your local market, gather your ingredients, and start cooking.

Whether you’re making a cozy weeknight meal or a special dish for a holiday gathering, these soups will bring both comfort and flavor to your table.

Happy cooking!

Roasted Acorn Squash and Apple Soup

This warm and creamy soup blends the nutty depth of roasted acorn squash with the tart-sweet brightness of apples. It’s a cozy, comforting option perfect for chilly evenings, and it’s naturally gluten-free and vegetarian. The roasting step enhances the flavors and adds a subtle caramelized edge that makes the soup truly stand out.

Ingredients

• 2 acorn squash, halved and seeded
• 2 apples (Granny Smith or Honeycrisp), peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup coconut milk or heavy cream (optional, for creaminess)

Instructions

1. Preheat oven to 400°F (200°C). Place squash halves cut side down on a baking sheet. Roast for 40–45 minutes, or until tender.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft. Add apples and spices, and cook for another 5 minutes.
3. Scoop roasted squash into the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in coconut milk or cream (if using), and season with salt and pepper to taste.
6. Serve hot, optionally garnished with a swirl of cream or fresh herbs.

Roasted acorn squash and apple soup brings together sweet, savory, and earthy notes in every spoonful. The natural sweetness from the apples pairs beautifully with the richness of roasted squash. It’s a crowd-pleasing appetizer or a comforting meal when served with crusty bread.

Spiced Acorn Squash and Lentil Soup

This hearty and nourishing soup marries the creamy texture of acorn squash with the protein-rich power of red lentils. Enhanced with warming spices like cumin, coriander, and turmeric, this dish delivers depth and complexity without dairy or meat—making it a fantastic vegan-friendly option.

Ingredients

• 1 acorn squash, peeled, seeded, and diced
• ¾ cup red lentils, rinsed
• 1 medium carrot, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrot for about 5 minutes until softened.
2. Stir in cumin, coriander, and turmeric, cooking until fragrant (1 minute).
3. Add diced squash and lentils. Pour in vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 25–30 minutes, until squash and lentils are soft.
5. Use an immersion blender for a chunky-smooth texture or blend until fully smooth, depending on preference.
6. Season with salt and pepper. Serve warm, topped with fresh herbs.

This spiced acorn squash and lentil soup is both filling and flavorful, offering a comforting bite with every spoonful. Packed with plant-based protein and warm spices, it’s ideal for meal prep, cold days, or when you’re in need of a nutritious reset.

Creamy Acorn Squash and Sage Soup

A classic fall favorite, this creamy acorn squash soup is infused with fresh sage for a fragrant, savory twist. The smooth, velvety texture combined with the rich flavor of roasted squash makes this soup feel indulgent, even though it’s simple to make. Perfect for a holiday starter or a cozy night in.

Ingredients

• 2 acorn squash, halved and seeded
• 1 small onion, chopped
• 3–4 fresh sage leaves, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• ¾ cup heavy cream or half-and-half
• 2 tbsp butter or olive oil
• Salt and pepper, to taste
• Optional topping: toasted pumpkin seeds or crispy sage

Instructions

1. Preheat oven to 400°F (200°C). Roast squash halves cut side down on a baking sheet for 40–45 minutes or until soft.
2. In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until translucent. Add sage and cook for 1 minute.
3. Scoop the flesh from the roasted squash and add it to the pot. Pour in broth, stir well, and simmer for 10–15 minutes.
4. Use an immersion blender or regular blender to puree until smooth.
5. Stir in cream, then season with salt and pepper to taste.
6. Serve warm with garnishes of your choice.

Creamy acorn squash and sage soup is an elegant and satisfying dish that showcases the beauty of seasonal produce. The earthy, herbaceous flavor of sage elevates this soup into something special, whether served as a light lunch or a sophisticated starter for dinner.

Acorn Squash and Coconut Curry Soup

This soup is a flavorful fusion of Thai-inspired curry and roasted acorn squash, creating a silky, aromatic, and slightly spicy dish. The blend of coconut milk, red curry paste, and squash offers a balance of creaminess and heat, perfect for those who love global flavors and hearty plant-based meals.

Ingredients

• 1 large acorn squash, halved and seeded
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red curry paste (to taste)
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp olive oil
• Juice of 1 lime
• Salt to taste
• Fresh cilantro and chili flakes, for garnish

Instructions

1. Roast acorn squash at 400°F (200°C) for 40–45 minutes, flesh side down. Once cool, scoop out the flesh.
2. In a large pot, heat olive oil. Sauté onion, garlic, and ginger for 5 minutes.
3. Stir in red curry paste and cook for another minute.
4. Add roasted squash, coconut milk, and vegetable broth. Bring to a simmer for 10 minutes.
5. Blend soup until smooth. Stir in lime juice and season with salt.
6. Garnish with cilantro and chili flakes. Serve hot.

This coconut curry version of acorn squash soup is bold and exotic, with a silky texture and layers of flavor. It’s the kind of soup that warms you up from the inside out and takes your taste buds on a mini vacation—all while being easy enough for a weeknight dinner.

Smoky Bacon and Acorn Squash Soup

Smoky, savory, and downright irresistible, this bacon-infused acorn squash soup brings a touch of indulgence to the table. The squash’s natural sweetness pairs beautifully with crisp bacon and a dash of smoked paprika for a comforting, flavor-packed bowl of goodness.

Ingredients

• 2 acorn squash, halved and seeded
• 6 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups chicken broth
• ½ cup half-and-half or cream
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions

1. Roast squash at 400°F (200°C) for 40–45 minutes. Scoop out the flesh.
2. In a large pot, cook bacon until crispy. Remove and set aside, leaving 1–2 tbsp of fat in the pot.
3. Sauté onion and garlic in bacon fat until translucent. Add smoked paprika and stir.
4. Add roasted squash and chicken broth. Simmer for 10 minutes.
5. Blend soup until smooth. Stir in cream, season to taste.
6. Serve topped with bacon bits and herbs.

This smoky bacon and acorn squash soup is pure comfort food. The bacon adds richness and a savory depth that complements the natural sweetness of the squash perfectly. It’s a great option when you want something hearty and satisfying with a little indulgence.

Acorn Squash and Carrot Ginger Soup

Fresh, vibrant, and loaded with nutrients, this acorn squash and carrot ginger soup is the perfect balance of sweet and zesty. The ginger adds warmth and a gentle kick, while carrots and squash bring earthy sweetness and bright color to every bowl. This is a wellness-boosting soup that doesn’t sacrifice on flavor.

Ingredients

• 1 acorn squash, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• Juice of half a lemon
• Salt and pepper to taste
• Optional: Greek yogurt or coconut cream for topping

Instructions

1. Heat olive oil in a large pot. Sauté onion, garlic, and ginger for 5 minutes.
2. Add squash and carrots. Cook for another 5 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes.
4. Blend soup until smooth. Stir in lemon juice and season with salt and pepper.
5. Serve with a dollop of yogurt or cream, if desired.

This carrot ginger variation of acorn squash soup is both refreshing and comforting. It’s perfect for when you want something light yet satisfying, especially during the colder months or as part of a nourishing reset meal plan.

Acorn Squash and White Bean Soup

This creamy, protein-rich soup pairs the velvety texture of acorn squash with the mild, nutty flavor of white beans. It’s a wholesome and satisfying option that’s naturally dairy-free and vegan. With rosemary and garlic adding aromatic depth, this soup is perfect for a cozy lunch or light dinner.

Ingredients

• 1 large acorn squash, peeled and cubed
• 1 can (15 oz) cannellini or great northern beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 sprig rosemary or ½ tsp dried rosemary
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: croutons or fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant and golden.
2. Add cubed squash, white beans, and rosemary. Stir for 2 minutes.
3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
4. Remove rosemary sprig (if using fresh). Blend soup until smooth.
5. Season with salt and pepper. Serve with croutons or chopped parsley.

This acorn squash and white bean soup is a creamy, plant-based powerhouse of protein and flavor. It’s hearty enough to stand alone as a meal, yet simple enough to prepare on a busy weeknight. A great go-to for nourishing comfort food.

Acorn Squash and Corn Chowder

This unique twist on classic chowder combines sweet corn with the mellow richness of acorn squash. It’s thick, creamy, and full of texture—perfect for when you want something satisfying but a little different. The addition of a touch of thyme adds a herby finish that makes the whole bowl sing.

Ingredients

• 1 acorn squash, peeled and cubed
• 1½ cups fresh or frozen corn
• 1 small potato, diced
• 1 onion, chopped
• 1 garlic clove, minced
• ½ tsp dried thyme
• 4 cups chicken or vegetable broth
• 1 cup milk or non-dairy alternative
• 2 tbsp butter or oil
• Salt and pepper to taste

Instructions

1. In a large pot, melt butter. Sauté onion and garlic until soft.
2. Add squash, corn, potato, and thyme. Stir for a few minutes.
3. Pour in broth, bring to a boil, then simmer until veggies are tender (about 25 minutes).
4. Blend part of the soup (about half) for a creamy/chunky texture.
5. Stir in milk and heat through. Season with salt and pepper. Serve warm.

Sweet, savory, and satisfying, this acorn squash and corn chowder is a hearty hug in a bowl. It’s an excellent transitional soup for fall when corn is still around but cooler days are setting in. Perfect with warm bread or a side salad.

Acorn Squash and Tomato Basil Soup

This vibrant and slightly tangy soup marries the mellow flavor of acorn squash with the brightness of tomatoes and the herbal punch of fresh basil. It’s a fresh take on classic tomato soup, made richer and more nutritious with squash. Great as a light entrée or a cozy lunch with a grilled cheese sandwich.

Ingredients

• 1 acorn squash, roasted and scooped
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ cup fresh basil leaves, chopped (or 1½ tsp dried basil)
• 3 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 tsp sugar (to balance acidity)
• Salt and pepper to taste
• Optional: splash of cream or balsamic glaze for serving

Instructions

1. In a pot, heat olive oil and sauté onion and garlic until golden.
2. Stir in crushed tomatoes, basil, and sugar. Cook for 5 minutes.
3. Add the roasted squash and broth. Simmer for 15 minutes.
4. Blend until smooth. Adjust seasoning with salt and pepper.
5. Serve with a drizzle of cream or balsamic, if desired.

This tomato basil and acorn squash soup is a refreshing yet comforting option, with bold tomato flavor balanced by the natural sweetness of squash. It’s familiar yet fresh, making it a great addition to your soup rotation—especially when paired with a toasty sandwich.

Apple and Acorn Squash Soup

This apple and acorn squash soup strikes the perfect balance between sweet and savory. The natural sweetness of apples enhances the mild flavor of acorn squash, while warm spices like cinnamon and nutmeg add a cozy fall vibe. It’s a wholesome, comforting soup with just a hint of sweetness.

Ingredients

• 1 acorn squash, peeled and cubed
• 2 apples (like Honeycrisp or Fuji), peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 4 cups vegetable broth
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Optional: a splash of cream or drizzle of maple syrup for serving

Instructions

1. In a large pot, heat oil or butter. Sauté onion and garlic for 5 minutes.
2. Add squash, apples, cinnamon, and nutmeg. Stir to combine.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until squash and apples are tender.
4. Blend until smooth. Adjust seasoning.
5. Serve warm with a swirl of cream or maple syrup if desired.

This apple and acorn squash soup is like autumn in a bowl. Sweet, savory, and subtly spiced, it’s perfect for a cozy night in or as a starter for a fall dinner party. One spoonful and you’ll feel wrapped in warmth.

Acorn Squash and Red Lentil Soup

Rich in plant-based protein and fiber, this acorn squash and red lentil soup is both hearty and healthy. The lentils add substance and a creamy texture while absorbing the flavors of garlic, onion, and warming spices. It’s a great choice when you want something comforting, filling, and nourishing.

Ingredients

• 1 acorn squash, peeled and cubed
• ¾ cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp turmeric
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chili flakes or lemon juice for garnish

Instructions

1. Heat olive oil in a large pot. Sauté onion and garlic until soft.
2. Stir in cumin and turmeric, then add squash and lentils.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 25–30 minutes, until lentils and squash are tender.
4. Blend soup until smooth or leave it slightly chunky for texture.
5. Season to taste. Garnish with chili flakes or a splash of lemon juice.

This acorn squash and red lentil soup is simple, satisfying, and packed with nutrition. It’s the kind of soup that feeds your body and soul—perfect for meal prep or a nourishing midweek meal.

Acorn Squash and Sage Brown Butter Soup

Elegant and earthy, this acorn squash soup is elevated with the nutty richness of brown butter and the herbal aroma of fresh sage. It’s a simple combination that tastes luxurious, making it perfect for holiday meals or whenever you want to treat yourself to a restaurant-quality soup at home.

Ingredients

• 1 acorn squash, halved, roasted, and scooped
• 4 tbsp butter
• 6–8 fresh sage leaves
• 1 shallot or small onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• Salt and pepper to taste
• Optional: shaved Parmesan or toasted nuts for garnish

Instructions

1. In a saucepan, melt butter over medium heat. Add sage leaves and cook until butter is golden brown and aromatic. Remove sage and set aside for garnish.
2. In the same pot, sauté shallot and garlic in the brown butter until soft.
3. Add the roasted squash and broth. Simmer for 10–15 minutes.
4. Blend until smooth. Season with salt and pepper.
5. Serve garnished with crispy sage, Parmesan, or toasted nuts.

This brown butter and sage acorn squash soup is pure culinary elegance. The richness of brown butter pairs beautifully with the squash, while sage brings depth and aroma. It’s a special-occasion soup that’s surprisingly easy to make—and guaranteed to impress.

Thai-Inspired Acorn Squash Soup

This Thai-inspired acorn squash soup is a vibrant, flavorful twist featuring red curry paste and creamy coconut milk. It’s slightly spicy, sweet, and silky smooth—perfect if you’re craving something with an exotic flair. This soup is vegan-friendly and rich with bold, warming spices.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp red curry paste (adjust to taste)
• 1 tsp grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp coconut oil or olive oil
• Salt to taste
• Optional toppings: lime wedges, chopped cilantro, or chili flakes

Instructions

1. Heat oil in a pot. Sauté onion, garlic, and ginger for 3–4 minutes.
2. Stir in curry paste and cook for another minute until fragrant.
3. Add acorn squash and vegetable broth. Simmer for 20–25 minutes, until squash is tender.
4. Stir in coconut milk and blend until smooth.
5. Adjust salt and spice. Serve with lime juice, cilantro, or a sprinkle of chili flakes.

Bold and creamy, this Thai-style acorn squash soup is a fun way to explore global flavors. The balance of spice and sweetness makes it an instant favorite—perfect for adventurous eaters and cozy nights alike.

Roasted Garlic and Acorn Squash Soup

For garlic lovers, this roasted garlic and acorn squash soup delivers rich, mellow flavor with every spoonful. Roasting the garlic deepens its sweetness and gives this simple soup a gourmet twist. It’s a great appetizer or side dish for fall dinners or holiday gatherings.

Ingredients

• 1 acorn squash, halved and roasted
• 1 head garlic, roasted
• 1 onion, chopped
• 3 cups chicken or vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: drizzle of olive oil or crunchy croutons for topping

Instructions

1. Roast the acorn squash (cut side down) at 400°F for 35–40 minutes, until tender. Roast garlic alongside, wrapped in foil with a drizzle of oil.
2. In a pot, sauté onion in olive oil until soft.
3. Scoop squash into the pot and squeeze in the roasted garlic cloves.
4. Add broth and simmer for 10 minutes.
5. Blend until creamy. Season with salt and pepper. Serve with olive oil or croutons.

This roasted garlic acorn squash soup is comforting, rich, and incredibly aromatic. It’s easy to make but tastes luxurious, making it ideal for both everyday meals and special occasions.

Acorn Squash and Carrot Ginger Soup

Bright, zesty, and packed with nutrients, this acorn squash and carrot ginger soup is the perfect blend of sweet and spicy. Carrots and squash bring natural sweetness, while fresh ginger adds a zingy kick. It’s an energizing and refreshing option that still feels cozy and comforting.

Ingredients

• 1 acorn squash, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: swirl of Greek yogurt or coconut cream

Instructions

1. Heat oil in a pot. Sauté onion, garlic, and ginger for 3–4 minutes.
2. Add squash and carrots. Stir for another 2 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 25–30 minutes.
4. Blend until smooth. Season to taste.
5. Serve with a dollop of yogurt or coconut cream for added richness.

Refreshing yet soothing, this carrot ginger and acorn squash soup is like a wellness boost in a bowl. It’s full of flavor, nutrition, and that perfect balance between cozy and invigorating—ideal for chilly evenings or a light, healthy lunch.

Acorn Squash and Sweet Potato Soup

This comforting acorn squash and sweet potato soup combines two fall favorites in one velvety bowl. Both squash and sweet potatoes add natural sweetness and a creamy texture, while a touch of warming spice brings it all together. It’s the kind of soup that makes you want to curl up under a blanket with a warm mug in hand.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 3½ cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a splash of cream or chopped pecans for garnish

Instructions

1. In a large pot, heat olive oil. Sauté onion and garlic until fragrant.
2. Add acorn squash, sweet potato, cinnamon, and ginger. Stir to coat the vegetables in spices.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 25–30 minutes.
4. Blend until smooth and creamy.
5. Season with salt and pepper. Garnish with cream or pecans if desired.

This sweet and savory soup is a cozy fall staple. The combination of squash and sweet potato makes for a creamy, filling bowl of goodness that’s both wholesome and indulgent. Perfect for meal prep or a holiday starter.

Acorn Squash and White Bean Soup

Creamy without any dairy, this acorn squash and white bean soup is packed with protein and fiber. Cannellini or great northern beans give it body and richness, while herbs like rosemary or thyme bring in a savory, earthy touch. It’s a nourishing meal that satisfies without being heavy.

Ingredients

• 1 acorn squash, roasted and scooped
• 1 can (15 oz) white beans, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ tsp dried thyme or rosemary
• 3 cups vegetable or chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: grated Parmesan or a drizzle of olive oil

Instructions

1. Heat olive oil in a pot and sauté onion and garlic until soft.
2. Add beans, herbs, and the roasted squash. Stir to combine.
3. Pour in broth and simmer for 15–20 minutes.
4. Blend until smooth and creamy.
5. Season with salt and pepper. Top with Parmesan or a drizzle of olive oil.

This soup proves you don’t need cream or cheese for richness. With white beans and roasted squash, you get a hearty, healthy bowl that’s full of flavor and depth—perfect for a cozy night in or a rustic lunch.

Acorn Squash and Corn Chowder

This acorn squash and corn chowder is a unique twist on classic chowder, blending the sweetness of roasted squash with tender kernels of corn. It’s a beautiful mix of creamy and chunky textures, and it’s made even better with smoky paprika and a touch of cream. A perfect cold-weather comfort dish!

Ingredients

• 1 acorn squash, peeled and cubed
• 1½ cups frozen or fresh corn
• 1 small onion, chopped
• 2 garlic cloves, minced
• ½ tsp smoked paprika
• 3½ cups vegetable broth
• ½ cup milk or cream (optional)
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Optional: chopped green onions or crumbled bacon for topping

Instructions

1. In a pot, heat oil or butter. Sauté onion and garlic for 5 minutes.
2. Add squash, paprika, and broth. Simmer for 20 minutes until squash is tender.
3. Blend most of the soup until smooth, leaving some chunks if desired.
4. Stir in corn and milk or cream. Simmer another 5 minutes.
5. Season to taste. Garnish with green onions or bacon.

This chowder-style soup offers a delightful balance of creamy texture and sweet corn kernels. It’s warm, filling, and has just the right amount of smoky depth—an excellent addition to your seasonal soup rotation.

Acorn Squash and Kale Soup

Earthy and nourishing, this acorn squash and kale soup combines silky squash with tender kale in a brothy, rustic bowl of comfort. It’s both hearty and healthy, delivering a boost of vitamins and fiber with every spoonful. Great for a lighter dinner or an energizing lunch.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bunch kale, ribs removed and leaves chopped
• 3½ cups vegetable or chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice or Parmesan for serving

Instructions

1. Heat olive oil in a large pot. Sauté onion and garlic until softened.
2. Add cubed acorn squash and broth. Bring to a boil, then simmer for 20 minutes.
3. Use an immersion blender to puree most of the soup, leaving some texture.
4. Stir in kale and cook for another 5–7 minutes until tender.
5. Season with salt and pepper. Add a squeeze of lemon or sprinkle of cheese if desired.

This soup is light, clean, and satisfying with a beautiful mix of creamy squash and leafy greens. A perfect option for those looking to nourish their body without sacrificing warmth or flavor.

Acorn Squash and Apple Soup

Sweet, tart, and perfectly balanced, this acorn squash and apple soup is a fresh take on autumn flavors. The apples brighten up the richness of the squash, creating a silky, subtly sweet soup with a slight tang. It’s elegant enough for a holiday starter and easy enough for a weeknight meal.

Ingredients

• 1 acorn squash, peeled and cubed
• 2 apples (such as Honeycrisp or Fuji), peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 cups vegetable broth
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Optional: dollop of sour cream or a drizzle of maple syrup

Instructions

1. In a large pot, heat oil or butter. Sauté onion and garlic until fragrant.
2. Add squash, apples, cinnamon, nutmeg, and broth. Bring to a boil.
3. Reduce heat and simmer for 20–25 minutes until soft.
4. Blend until smooth. Season to taste.
5. Garnish with sour cream or maple syrup for extra indulgence.

This apple-infused squash soup is a beautiful combination of sweet and savory. It’s bright, aromatic, and makes your kitchen smell like fall. Whether you’re serving guests or just treating yourself, it’s sure to impress.

Creamy Acorn Squash and Cauliflower Soup

This velvety acorn squash and cauliflower soup is light, creamy, and surprisingly low-carb. The cauliflower adds extra creaminess without the need for heavy dairy, and its mild flavor lets the natural sweetness of the squash shine through. A perfect choice for a lighter comfort food option.

Ingredients

• 1 acorn squash, peeled and cubed
• 1½ cups cauliflower florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• ½ tsp turmeric (optional, for color and warmth)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: swirl of Greek yogurt or chili oil

Instructions

1. Heat olive oil in a pot. Sauté onion and garlic for 4–5 minutes.
2. Add squash, cauliflower, and turmeric (if using). Stir and cook for another minute.
3. Pour in broth and simmer for 20 minutes until vegetables are tender.
4. Blend until smooth and creamy. Adjust seasoning.
5. Serve with a swirl of yogurt or a touch of chili oil for extra flavor.

This cauliflower and squash soup is smooth, nutritious, and super satisfying without being too rich. It’s ideal for those who want a lighter soup that still feels indulgent—great for meal prep or a quick, healthy dinner.

Thai-Inspired Acorn Squash Soup

This Thai-inspired acorn squash soup is rich, vibrant, and full of bold flavors. Infused with creamy coconut milk, red curry paste, and a splash of lime, it delivers the perfect balance of sweet, spicy, and tangy. It’s a cozy, exotic escape in a bowl.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 tsp grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 2½ cups vegetable broth
• 1 tbsp oil
• Juice of ½ lime
• Salt to taste
• Optional: chopped cilantro or sliced chili for garnish

Instructions

1. Heat oil in a pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in red curry paste and cook for 1–2 minutes.
3. Add squash and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in coconut milk and simmer another 5 minutes.
5. Blend until smooth. Add lime juice and season to taste. Garnish if desired.

This soup is a flavor-packed twist on the traditional squash soup. With its creamy texture and Southeast Asian flair, it’s ideal when you’re craving something comforting but excitingly different.

Acorn Squash and Lentil Soup

Protein-rich and ultra-satisfying, this acorn squash and lentil soup blends hearty red lentils with sweet roasted squash for a nutritious and comforting meal. Spiced with cumin and coriander, it has a warm, earthy depth perfect for chilly days.

Ingredients

• 1 acorn squash, roasted and scooped
• ¾ cup red lentils, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: dollop of Greek yogurt or chopped parsley

Instructions

1. In a large pot, heat oil. Sauté onion and garlic until translucent.
2. Stir in cumin and coriander. Add lentils and broth. Simmer for 15 minutes.
3. Add roasted squash and cook 10 more minutes.
4. Blend partially or fully depending on desired texture.
5. Season with salt and pepper. Garnish as desired.

This hearty, spiced soup is as wholesome as it is delicious. With its natural sweetness and plant-based protein, it’s a complete and satisfying meal perfect for meatless Mondays or batch cooking.

Acorn Squash and Roasted Garlic Soup

For garlic lovers, this acorn squash and roasted garlic soup is a dream come true. Roasting the garlic brings out its sweet, mellow depth, which blends beautifully with the buttery squash. Smooth, elegant, and incredibly aromatic, this soup is a cold-weather staple.

Ingredients

• 1 acorn squash, halved and roasted
• 1 whole garlic bulb, roasted
• 1 small onion, chopped
• 2½ cups vegetable or chicken broth
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional: fresh thyme or croutons for garnish

Instructions

1. Roast acorn squash at 400°F for 40 minutes, and garlic (wrapped in foil) for 30 minutes.
2. In a pot, heat olive oil and sauté onion until golden.
3. Scoop roasted squash and garlic cloves into the pot.
4. Add broth and simmer for 10 minutes.
5. Blend until silky smooth. Season and garnish.

This soup brings out the natural beauty of roasted garlic and squash in the most comforting way. Creamy and packed with flavor, it’s a perfect starter for a fall dinner or a simple, soothing meal on its own.

Acorn Squash and White Bean Soup

This hearty acorn squash and white bean soup is a protein-packed vegetarian dish with a creamy texture and savory flavor. The addition of white beans gives the soup a silky consistency without the need for cream, making it a nutritious and filling option for lunch or dinner.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• ½ tsp dried rosemary
• Salt and pepper to taste
• Optional: drizzle of olive oil or shaved Parmesan for garnish

Instructions

1. Heat olive oil in a soup pot over medium heat. Sauté onion and garlic until translucent.
2. Add cubed acorn squash, beans, rosemary, and broth. Bring to a boil.
3. Lower heat and simmer for 20–25 minutes until squash is soft.
4. Blend soup until smooth and creamy. Season with salt and pepper.
5. Garnish with a drizzle of olive oil or a sprinkle of Parmesan, if desired.

This soup is creamy without being heavy and makes a satisfying, fiber-rich meal. With its simple ingredients and lovely rosemary aroma, it’s ideal for cozy evenings and easy batch cooking.

Acorn Squash and Ginger Carrot Soup

Bright and warming, this acorn squash and ginger carrot soup delivers a zesty kick with earthy sweetness. The ginger adds a zingy freshness that pairs beautifully with roasted squash and carrots, making this a vibrant option to lift your spirits and boost your immune system.

Ingredients

• 1 acorn squash, roasted and scooped
• 2 large carrots, chopped
• 1 small onion, diced
• 1 tbsp grated fresh ginger
• 2½ cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: swirl of coconut milk or chopped chives for garnish

Instructions

1. In a large pot, heat olive oil and sauté onion, carrots, and ginger until softened.
2. Add roasted acorn squash and vegetable broth. Simmer for 15–20 minutes.
3. Blend until smooth and creamy. Adjust seasoning to taste.
4. Serve with a swirl of coconut milk or garnish with chives if desired.

This soup is a perfect mix of sweet, savory, and spicy. The ginger adds an energizing bite that turns a classic squash soup into something special and revitalizing.

Acorn Squash and Corn Chowder

Sweet corn and creamy acorn squash come together in this luscious chowder-style soup that’s bursting with texture and flavor. Perfect for fall and winter, it’s rich yet bright, and dotted with tender corn kernels for a touch of sweetness and crunch.

Ingredients

• 1 acorn squash, peeled and cubed
• 1½ cups frozen or fresh corn
• 1 small potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup milk or half-and-half
• 1 tbsp butter or olive oil
• Salt and pepper to taste
• Optional: crumbled bacon or green onion for garnish

Instructions

1. Heat butter or oil in a pot. Sauté onion and garlic until soft.
2. Add squash, potato, broth, and simmer for 20 minutes until vegetables are tender.
3. Blend most of the soup, leaving some chunks for texture.
4. Stir in corn and milk. Simmer for another 5–7 minutes.
5. Season and serve with optional toppings.

This soup is thick, satisfying, and loaded with cozy corn chowder vibes. The blend of sweet corn and creamy squash makes it a family favorite—perfect for warming up on cold evenings.

Acorn Squash and Pear Soup

This elegant acorn squash and pear soup combines the natural sweetness of ripe pears with the nutty flavor of roasted squash. It’s silky, subtly fruity, and perfect as a starter for a special meal or a cozy fall lunch.

Ingredients

• 1 acorn squash, roasted and scooped
• 2 ripe pears, peeled and chopped
• 1 small onion, diced
• 2 tbsp butter or oil
• 2½ cups vegetable broth
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Optional: crème fraîche or chopped fresh thyme for garnish

Instructions

1. In a large saucepan, heat butter or oil and sauté onion until soft.
2. Add chopped pears and cook for 5 minutes.
3. Stir in roasted squash and vegetable broth. Simmer for 10 minutes.
4. Blend the soup until smooth and creamy.
5. Season with nutmeg, salt, and pepper. Garnish if desired.

This sweet and savory soup is a sophisticated take on squash soup, with delicate flavors that shine. It’s great for autumn dinner parties or anytime you want a dish that’s both comforting and refined.

Acorn Squash and Sausage Soup

This savory acorn squash and sausage soup is heartier than most, with crumbled sausage adding protein, richness, and a little spice. It’s rustic, warming, and perfect for cold days when you need something substantial.

Ingredients

• 1 acorn squash, peeled and cubed
• ½ lb Italian sausage (mild or spicy), crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 tbsp olive oil (if needed)
• ¼ tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Optional: chopped parsley for garnish

Instructions

1. Brown sausage in a soup pot until cooked through. Remove and set aside.
2. In the same pot, sauté onion and garlic in olive oil (if needed).
3. Add squash, broth, and red pepper flakes. Simmer for 20 minutes.
4. Blend the soup until smooth. Stir in cooked sausage and heat through.
5. Season and garnish before serving.

Hearty and full of flavor, this soup makes a complete meal in a bowl. The sausage adds a savory kick that balances beautifully with the sweet squash—perfect for dinner with crusty bread on the side.