Go Back
+ servings
Acorn squash soup garnished with whole milk yogurt, toasted seeds and cilantro
Print Pin
5 from 68 votes

Acorn Squash Soup

Creamy, hearty and filling, this roasted acorn squash soup is one delicious fall recipe. Made with yogurt, it's a great healthy option the whole family will love.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 326kcal
Author Yumna Jawad



  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Halve acorn squash and use a spoon to remove seeds and guts.
  • Rub flesh and skin of acorn squash with 1 tablespoon olive oil. Season with salt and pepper. Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes.
  • Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat. Add the onions and carrots and cook until soft and translucent, 5 minutes. Add garlic, apple and spices. Continue to cook until apples are slightly tender, 8-10 minutes. Season to taste with salt and pepper. Once the squash is cool enough to handle, scoop the cooked flesh into the pot and discard the skin. Add the vegetable broth then bring to a simmer. Cook until apples are softened, 5 minutes.
  • Turn off the heat and slowly add yogurt while mixing, then use an immersion blender to puree the soup. Season to taste with salt and pepper and serve immediately with more yogurt, toasted seeds and fresh cilantro.


Storage: Leftovers will keep well in the fridge in an airtight container for up to 5 days.


Calories: 326kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 921mg | Potassium: 1464mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6411IU | Vitamin C: 45mg | Calcium: 183mg | Iron: 3mg