There’s nothing cozier than a bowl of hot soup on a cold winter’s day — especially when it’s homemade. If you’ve been deterred by making homemade soups, my Acorn Squash Soup will really change your mind. It’s so much tastier than anything you can get in a can. It’s simple to make, can feed up to eight people and have I mentioned how delicious it tastes?!
This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and butternut squash varieties that are widely available right now. But rather than only make butternut squash soup, this one features the acorn. Serve it as a starter or pair with a salad for a full main course. You’re going to love it!
Begin by cranking the oven up to 425 F and greasing two baking sheets with coconut oil. Slice the squashes lengthwise through the stem and scoop out the seeds.
Season the squash “meat” with salt and pepper and place facedown on the prepped baking sheets. Slide them into the oven and bake for 40 minutes. This step is going to add incredible flavor to the acorn squash soup.
Let the squash cool before handling, then scoop out the squash “flesh” from the halves and add to a high-powered blender. Next, toss in the carrots, onion, garlic, apple, butter, ginger, cinnamon and nutmeg as well. This combination of flavors is going to make for a well-seasoned soup while still allowing the squash taste to shine through. Blend it all up and set aside for now.
In a medium saucepan, bring the veggie broth to a boil. When it’s ready, reduce the heat and add the blended squash mixture to the pan, stirring well to ensure everything’s nicely mixed. Cook the acorn squash soup for 5 minutes, then lower the heat and let it simmer for another 10. How good does this soup smell?!
After the 10 minutes, remove the soup from heat and add a dash of salt and pepper and serve.
I love how little hands-on time this acorn squash soup requires. Try topping it with yogurt (preferably goat milk), apple slices or both to really take it to the next level. This is a great soup to make a double batch of and freeze — to have a delicious meal on hand at any moment!
1 hour 5 minutes
- 1 tablespoon coconut oil
- 2 acorn squash
- 1 butternut squash
- salt and pepper
- 3 carrots, chopped
- ½ white onion, sliced
- 1 clove garlic, peeled and chopped
- 1 green apple, peeled, cored and sliced
- 1 tablespoon grass-fed butter
- ½ tablespoon ground ginger
- ½ tablespoon ground cinnamon
- ½ tablespoon nutmeg
- 5 cups vegetable broth
- Heat the oven to 425 F.
- Grease two baking sheets with the coconut oil.
- Slice the acorn and butternut squashes lengthwise (through the stem) and remove the seeds.
- Season the squash meat with salt and pepper.
- Place the squash halves facedown on the baking sheets.
- Arrange the carrots, onion and garlic around and in between the squash halves on the baking sheets.
- Bake for 40 minutes.
- Allow the squash to cool slightly before handling.
- Carefully scoop the flesh from the squash halves and add it to a high-powered blender.
- Transfer the carrots, onion, garlic, apple, butter, ginger, cinnamon and nutmeg to the blender.
- Blend well and set aside.
- In a medium saucepan over medium-high heat, bring the vegetable broth to a boil.
- Reduce the heat to medium and stir in the blended squash mixture until well incorporated.
- Cook the bisque for 5 minutes, then reduce the heat and simmer for 10 minutes.
- Remove from heat. Add salt and pepper to taste.
- Best served warm/hot.
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