This cozy acorn squash soup recipe is rich and creamy, packed with curried vegetables and flavorful spices. It's an easy, freezer-friendly vegan soup that's perfect for cooler weather!
This acorn squash soup recipe with curried cauliflower and wholesome veggies is one of my all-time favorites. You might know acorn squash from stuffed acorn squash recipes, but I roast it and purée it into this soup every fall when squash is in season, and it always hits the spot! This creamy acorn squash soup is great for meal prep, entertaining, or just a chill night in. It takes about 45 minutes, and you'll need a blender (immersion or regular), a baking sheet, and a big pot.
Why You'll Love This Acorn Squash Soup Recipe
- Rich and creamy. This easy acorn squash soup is light, creamy, incredibly flavorful, and it has the most gorgeous curry-yellow color.
- Satisfying curry flavors. This soup is soul-warming and satisfying, with comforting flavors of curry spice and nutty winter squash bulked up with roasted cauliflower, tender carrots, and onions. Puréed together, it makes for a delicious, flavor-packed bowlful.
- Make-ahead. Acorn squash soup is easy to prepare in advance and store or freeze for cozy meals all week (or winter!) long.
What You’ll Need
Let's take a look at the simple ingredients needed to make a warming pot of creamy curried acorn squash soup. Scroll down to the recipe card below the post for ingredient quantities and full instructions.
- Acorn squash – You’ll need to scoop out the seeds, but you can save them and roast them just like pumpkin seeds if you’d like!
- Cauliflower
- White onion – Yellow onion is fine, too.
- Carrot
- Parsnip – Parsnip adds another layer of flavor and sweetness to this cauliflower and acorn squash soup, but if you’re not a fan, just add another carrot instead.
- Garlic
- Vegetable broth – Use a low-sodium store-bought broth or make your own vegetable broth from scratch.
- Filtered water
- Full-fat coconut milk – This gives the soup its luxurious creamy texture. If you use light coconut milk instead, it won’t be as rich.
- Curry powder – Mild curry powder or hot, whichever you prefer. You'll find it with the other seasonings in the spice aisle.
- Olive oil
- Salt and pepper
Does Acorn Squash Need to Be Peeled Before Cooking?
Nope, you don’t have to peel the acorn squash! Once the squash is roasted, it’s easy to scoop the flesh out with a spoon, then you can discard the skin.
How to Make Acorn Squash Soup
If you want to get a head start on this recipe, you can roast the veggies up to 3 days ahead of time. But don’t worry, it’s also easy enough that you can make it in one go!
- Roast the squash. First, slice the acorn squash in half and place it cut-side-down in a shallow baking dish with a bit of water. Bake the squash at 400ºF for 20 to 30 minutes.
- Roast the cauliflower. Next, toss the cauliflower with olive oil, curry powder, and season with salt and pepper. Roast the cauliflower on a lined baking sheet for 20 to 25 minutes, turning halfway through.
- Cook the other vegetables. While your veggies are roasting in the oven, sauté the onions, carrots, parsnips, and garlic in a large Dutch oven until softened. Afterward, stir in the roasted cauliflower and cook for a few minutes more.
- Add squash and simmer. Now, scoop the flesh from your roasted squash into the pot. Add vegetable broth, water, coconut milk, salt, pepper, and the remaining curry powder. Bring the soup to a boil and then reduce to a simmer for 10 to 15 minutes.
- Purée. Finally, take the soup off the heat and use an immersion blender (or a high powered blender) to puree the ingredients until they're smooth and creamy.
- Serve! Ladle the soup into bowls and garnish with pepitas, fresh herbs, and a drizzle of cream. See below for more soup toppings and variations.
Tips for Success
Here are some simple hints and tips for perfect curried acorn squash soup:
- Can’t find acorn squash? You can use butternut squash, delicata squash, or really any variety of winter squash other than spaghetti squash. Spaghetti squash, while delicious, is stringy and doesn't blend well in soups.
- Knowing when the squash is done. Depending on the size and shape of your squash, it may need a little more time in the oven. You should be able to easily pierce the flesh with a fork when it’s done baking.
- Use a high-powered blender if you have one. I love using my high-powered blender to make the creamiest, silky-smooth soup, but if you don't have one, no worries! You can always use an immersion blender instead.
- Allow for airflow. Whatever you do, make sure that the blender you're using has an open top that allows for the air to escape. Hot soup in a sealed blender is a recipe for a soup explosion.
Soup Topping Ideas
Now for the important business: toppings for creamy acorn squash soup! Serve this soup topped with a giant dollop of coconut yogurt, along with some red pepper flakes, fresh cilantro, and a drizzle of olive oil. Pumpkin seeds, hemp seeds, crispy chickpeas, fried garlic, parsley, or even cashew cream would be equally delicious!
If you like more crunch or protein, tempeh bacon, baked tofu, or toasted pecans or hazelnuts. For some authentic Indian flavor, swirl in a spoonful of mint chutney.
What To Serve With Acorn Squash Soup
Once your soup is garnished and on the table, pair bowlfuls with more seasonal favorites like this wholesome vegan pumpkin cornbread, soft gluten-free popovers, or Indian-style gluten-free naan bread. Creamy curried acorn squash soup makes the perfect starter or side dish to any fall meal. Serve it with a grilled cheese sandwich, flavorful baked falafel, or a side of leafy kale and quinoa salad for a bistro-style lunch. Or, lead into a plate of vegan shepherd's pie and roasted vegetables for a hearty cold-weather dinner.
How to Store and Reheat Leftover Soup
- Fridge. This curried acorn squash soup is great for vegan meal prep. Store leftover soup in an airtight container in the fridge for up to four days. Reheat the soup on the stove or in the microwave for fast, comforting meals.
- Freezer. For longer storage, freeze this acorn squash soup for up to three months. Defrost the soup in the fridge overnight before reheating and serving.
More Easy Soup Recipes To Try
- Tomato Bisque
- Roasted Broccoli Chowder
- Butternut Squash and Apple Soup
- White Bean and Mushroom Soup
- Roasted Red Pepper and Tomato Quinoa Soup
- Detox Turmeric Lentil Soup
Curried Acorn Squash Soup
Ingredients
- 1 acorn squash halved with the seeds removed
- 1 head of cauliflower chopped into florets (about 6 cups)
- 1 cup white onion diced
- 1 cup carrot diced
- 1 cup parsnip diced
- 1 garlic cloves crushed
- 2 cups vegetable broth
- 2 cups filtered water
- 1 cup full-fat coconut milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF.In a shallow baking dish, add 1/4 inch of water and place the two squash halved face down. Place in the center of the oven for 20 – 30 minutes.
- While the squash is cooking, toss the cauliflower with 1 tablespoon olive oil and 1 tablespoon curry powder. Add salt and pepper to taste. Place on a baking sheet and roast in the oven for 20 – 25 minutes, turning halfway through.
- On the stovetop, heat the remaining tablespoon of oil in a large saucepan (or dutch oven) and sauté the onions, carrots, parsnips and garlic together until the onions are translucent and the carrots have begun to soften. Add the cauliflower when it is done roasting, and sauté for another few minutes.
- When the squash is done, scoop the flesh out of the skins and add it to the pot. Add the vegetable broth, water, coconut milk, salt, pepper and the remaining curry powder (add more of any if you'd like) and bring the soup to a boil. Turn it down to medium-low and let it simmer for another 10 – 15 minutes.
- Take the soup off the heat and with an immersion blender, or in a high powered blender, puree it until it's smooth and creamy.
- Serve hot and garnish with a touch of coconut milk (or yogurt) if you so choose. Enjoy and stay warm!
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