This vegan, gluten-free Acorn Squash Soup recipe gets a bold Mediterranean twist thanks to freshly grated ginger and Ras el Hanout! With warming spices like turmeric, allspice, and cumin, this vibrant North African spice blend adds savory depth that perfectly complements the roasted acorn squash’s natural sweetness.
Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash. With its mild, nutty flavor and a beautiful golden-hued flesh, you can transform it into dozens of delicious dishes, from this decadently creamy (yet vegan) Acorn Squash Soup, to Stuffed Squash, Mediterranean-Style Bean Dip, and more.
This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with squash soup recipes, I think this one stands out.
Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!
Table of Contents
What is in Roasted Acorn Squash Soup?
Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin.
- Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
- Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
- Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
- Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
- Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
- READ MORE: Ras el Hanout: The “Top Shelf” Spice You Want In Your Pantry
- TRY IT: Find our signature blend at our spice shop.
- Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
- Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
- Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note.
- Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious.
- Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.
How to Make this Acorn Squash Soup Recipe
This flavorful acorn squash soup requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.
Option 1: Slice the Squash, then Roast (Quicker)
- Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
- Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
Option 2: Whole-Roast the Squash (Easier)
- Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
- Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces.
Make the Soup
- Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
- Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
- Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
- Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking.
- Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.
Ways to Mix it Up
Here are some ways to make this acorn squash recipe your own:
- Use another variety of winter squash: While I like the mild flavor of acorn squash, commonly available squash varieties like butternut and delicata would also be delicious. You could even use frozen pureed squash in a pinch.
- Change the seasoning: If you don’t have Ras el Hanout, use a mix of ground cumin and coriander to add spicy warmth. Freshly ground black or white pepper can stand in for the fresh ginger. Don’t skip the aromatics, though: Onions and garlic give this soup depth!
What to Serve with Acorn Squash Soup
For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.
Our homemade Pita Bread is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.
Cozy Winter Squash Recipes
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Acorn Squash Soup
Ingredients
- 2 medium acorn squash (about 3 pounds)
- 3 tablespoons extra virgin olive oil, divided, plus more for garnish
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon Ras el Hanout
- 1/2 teaspoon turmeric
- 2 teaspoons sea salt, plus more to taste
- 4-5 cups vegetable broth or water
- 1 teaspoon zested fresh ginger (from about a 1-inch piece)
- Roughly chopped toasted walnuts, for garnish (optional)
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Get ready: Preheat the oven to 400°F.
- Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
- Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
- Sauté the aromatics: Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
- Simmer the soup: Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
- Finish and serve: Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.
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Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and ras el hanout used in this recipe.
- To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.
- If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
- Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.
Nutrition
Try Our Ras el Hanout!
All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more.
