Acorn Squash Soup

Squashes are in season and it’s time to take advantage of the fresh fall flavor. With just a few ingredients, a little bit of prep time, and the help of a powerful blender, you’ll create delicious fall squash soup fit for a five star restaurant.

This easy, healthy recipe for acorn squash soup is one of my favorites and if you give it a try, I bet it will be one of yours, too!

acorn squash soup


  • 1 medium acorn squash
  • 1 Tbsp butter
  • 1/2 yellow onion
  • 1 clove garlic
  • 3-4 cups vegetable stock
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tsp curry powder


  1. Preheat the oven to 350˚.
  2. Slice the acorn squash in half and scoop out the seeds.
  3. Lightly oil a cookie sheet and place the squash halves cut side down.
  4. Roast in the oven for 50-60 minutes, until they can be easily pierced with a fork.
  5. Mince the garlic cloves and dice the onion.
  6. In a large pot, melt the butter, then add garlic and onion. Cook for 5-6 minutes until onion becomes translucent.
  7. Add salt, cumin and curry powder and mix thoroughly, allowing a few minutes for the flavors to combine.
  8. Remove the squash from oven and allow to cool slightly, then scoop out squash flesh and add to the pot.
  9. Add vegetable stock and mix thoroughly.
  10. Transfer the mixture to a blender, working in batches if necessary, and blend on high for 2-3 minutes, until mixture is smooth and creamy.

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3 thoughts on “Acorn Squash Soup”

  1. Didn’t have the curry powder but it still turned out great! Added a little bit of carrots and nutmeg and only 1/2 tsp of cumin. Added a splash of milk as well. Turned out so good!

  2. I am pleasantly surprised. I get imperfect produce and I’m trying to make things that are in my produce box. Very Good!

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