Roasted Acorn Squash Soup

Roasted Acorn Squash Soup Recipe

“Tis the season for figure friendly winter squash soups. This acorn squash soup is paired with a tart apple and ginger. It’s amazingly good.

This recipe was created for Babble’s Family Kitchen.

Roasted Acorn Squash Soup Recipe

Roasted Acorn Squash Soup Recipe

Roasted Acorn Squash Soup RecipeRoasted Acorn Squash Soup RecipeRoasted Acorn Squash Soup RecipeRoasted Acorn Squash Soup RecipeRoasted Acorn Squash Soup Recipe
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3 medium acorn squash, halved and seeds removed
1 granny smith apple, peeled, cored and diced
1 cup diced carrots
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
6 cups chicken stock
kosher or sea salt
olive oil


Preheat oven to 400 degrees. With halved sides of squash up, drizzle with olive oil and sprinkle with kosher salt. Roast until very tender, about 45 minutes.

Preheat a large soup pot. Drizzle with olive oil. Add chopped carrots and apple. Saute until tender. Scoop out squash away from the skin and add to soup pot. Then add chicken stock and spices.

Bring to a boil and continue to cook until all vegetables are very tender, about 20 – 30 minutes.

Puree soup in a blender or with an immersion blender in the soup pot. Puree until very smooth.

All images and text © / Eclectic Recipes

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  6 Responses to “Roasted Acorn Squash Soup”

  1. Miss @ Miss in the Kitchen — November 17, 2011 @ 12:52 pm

    Looks delicious!

  2. Belinda @zomppa — November 17, 2011 @ 9:06 pm

    A beautiful, warm soup for those chilly nights!

  3. Michelle — November 19, 2011 @ 9:38 am

    This looks so smooth and creamy. Headed to get the recipe. 🙂

  4. Jay @ Local Me — November 25, 2011 @ 12:25 pm

    Looks perfect. Thanks for posting.

  5. Paleo Gal — February 15, 2012 @ 4:11 pm

    Delicious! And can be eaten as a part of the Paleo diet! Great Paleo soup recipes are always welcome, thank you!

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