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Acorn squash soup

Acorn Squash Soup Recipe

  • Author: Dr. Josh Axe
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Diet: Vegetarian


This acorn squash soup is a super fall or wintertime dish and makes terrific use of the acorn and butternut squash varieties that are widely available right now. Serve it as a starter or pair with a salad for a full main course.


  • 1 tablespoon coconut oil
  • 2 acorn squash
  • 1 butternut squash
  • sea salt and pepper, to taste
  • 3 carrots, chopped
  • ½ white onion, sliced
  • 1 clove garlic, peeled and chopped
  • 1 green apple, peeled, cored and sliced
  • 1 tablespoon unsalted grass-fed butter
  • ½ tablespoon ground ginger
  • ½ tablespoon ground cinnamon
  • ½ tablespoon nutmeg
  • 5 cups low-sodium vegetable broth


  1. Heat the oven to 425 F.
  2. Grease two baking sheets with the coconut oil.
  3. Slice the acorn and butternut squashes lengthwise (through the stem) and remove the seeds.
  4. Season the squash meat with salt and pepper.
  5. Place the squash halves facedown on the baking sheets.
  6. Arrange the carrots, onion, garlic and apple around and in between the squash halves on the baking sheets.
  7. Bake for 40 minutes.
  8. Allow the squash to cool slightly before handling.
  9. Carefully scoop the flesh from the squash halves and add it to a high-powered blender.
  10. Transfer the carrots, onion, garlic and apple along with butter, ginger, cinnamon and nutmeg to the blender.
  11. Blend well and set aside.
  12. In a large pan over medium-high heat, bring the vegetable broth to a boil.
  13. Reduce the heat to medium and stir in the blended squash mixture until well incorporated.
  14. Cook the bisque for 5 minutes, then reduce the heat and simmer for 10 minutes.
  15. Remove from heat. Add salt and pepper to taste.
  16. Best served warm/hot.


Try topping it with yogurt (preferably goat milk), apple slices or both to really take it to the next level.

  • Prep Time: 10 min
  • Cook Time: 55 min
  • Category: Soups, Side Dishes
  • Method: Baking
  • Cuisine: Amercian


  • Serving Size: 1 bowl
  • Calories: 138
  • Sugar: 6.6g
  • Sodium: 166mg
  • Fat: 3.6g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 0.7g
  • Carbohydrates: 28.2g
  • Fiber: 4.7g
  • Protein: 2g
  • Cholesterol: 4mg

Keywords: acorn squash soup recipe, butternut and acorn squash soup, roasted acorn squash soup