Acorn Squash & Sweet Potato Soup
Dec 14, 2018, Updated Apr 11, 2025
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Fall soups are cozy and comforting, and this Acorn Squash & Sweet Potato Soup is a combination of those flavors. With so many variations of squash and winter soups, I like combining ingredients to create varied flavor profiles.
Acorn squash by itself can be bland, so I find it helpful to add ingredients with more natural sweetness. In this soup, I use sweet potato and Gala apples to bring in that sweet bite to balance out the rich, earthy flavors. This recipe makes a large batch, so you can bring the leftovers to room temperature and freeze them for later.
When it comes to freezing soup, I like to use silicone molds for individual portions. This helps with portion control and ease of reheating Acorn Squash Soup throughout the week to serve alongside a hearty salad.
Tips for Cooking Acorn Squash
- Cut with Care: Use a sharp chef’s knife to slice the squash in half from stem to tip. Microwave it for 90 seconds to soften the skin if it’s too tough to cut.
- Scoop the Seeds: Make quick work of scooping the seeds by using an ice cream scoop. Of course a spoon will work well, too.
- Oil and Season: Brush the flesh with olive oil and sprinkle with salt and pepper. For extra flavor, try adding a pinch of cinnamon or smoked paprika.
- Roast Cut-Side Down: Place the squash halves cut-side down on a parchment-lined baking sheet. This helps caramelize the edges and lock in moisture.
- Roast at 400 Degrees F: Bake for 45 minutes, or until the flesh is fork-tender and golden brown at the edges.
- Cool Before Scooping: Let the squash cool for a few minutes before handling. Steam will be trapped when you turn the squash over.
Acorn Squash Soup
Ingredients
- 2 acorn squash
- 4 cups sweet potato
- 1 large yellow onion
- 2 large carrots
- 2 cloves garlic
- 2 gala apples
- 2 tablespoons dried sage
- 4 cups vegetable stock
- 15 ounces coconut milk
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- ¼ cup olive oil, divided
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper
- Slice acorn squash in half horizontally and scoop out seeds and pulp. Peel sweet potato and cut into roughly 2-inch cubes. Dice onion and peel and dice carrots to equal sizes. Set aside.
- Place acorn squash cut-side up onto one of the baking sheets. Brush the exposed parts of the squash with olive oil and sprinkle with salt and pepper. Bake in oven for 45 minutes.
- Add sweet potato cubes to other parchment-lined baking sheet and drizzle with olive oil and generously season with salt and pepper. Mix and add to bottom rack of the oven, roasting for about 25 to 30 minutes, stirring halfway through.
- When the squash is just about 10 minutes from being finished, peel apples and dice into 1/2-inch pieces. In a dutch oven or large soup pot, add 1 to 2 tablespoons olive oil over medium-high heat.
- Add in diced onion and carrot. Cook for about 8 to 10 minutes, until onions just start to brown. Toss in garlic cloves and diced apples, cooking for another 2 to 3 minutes.
- Pour in 2 cups of the vegetable broth and reduce heat to medium.
- Stir in 2 tablespoons dried sage and roasted sweet potato. Stir until combined.
- Add 2 more cups vegetable broth and return to a simmer. Scoop out acorn squash and add into the pot. Simmer for another 10 minutes.
- Remove pot from heat and use immersion blender to puree the soup, until mostly smooth. The soup should be rather thick at this point.
- Stir in coconut milk, adjust seasoning and serve.
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