Creamy Fall Soup in Acorn Squash Bowls is a flavorful, cozy, warming Autumn soup. This delicious soup is served in roasted acorn squash bowls and topped with pumpkin seeds and sage. A tasty squash soup recipe.
Creamy Fall Soup in Acorn Squash Bowls
Fall is the time of all things squash and soup! This creamy soup is made with sweet potatoes, butternut squash, and carrots.
The vegetables are seasoned and roasted, then blended till smooth.
Coconut milk is added for a delicious, creamy soup. It may seem a little extra to serve them in an acorn squash halves, but it’s pretty wonderful!
Here are the ingredients you will need to make this yummy Fall squash and sweet potato soup.
Do I Have to Use Acorn Squash Bowls?
No you don’t. You can omit the acorn squash all together and just serve the soup in regular soup bowls.
The presentation of this creamy squash soup in the acorn squash bowl is so pretty. Perfect for a special dinner.
• Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
• Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
• Add rosemary leaves for even more flavor.
• Use heavy cream in place of coconut milk.
• Add cooked Italian sausage.
The acorn squash halves will be cooking the entire time the soup is cooking; from roasting the vegetables to sautéing the onion and cooking the soup.
Serve this Creamy Fall Soup in Acorn Squash Bowls. Garnish with a drizzle of coconut milk and some sage leaves, and pumpkin seeds.
Your oven will do the heavy lifting for this recipe (after you do all of the chopping. haha!). I think it’s a wonderful soup recipe, and I hope you do, too.
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If you make this tasty Autumn soup recipe with roasted squash and sweet potato, please let me know.
Just leave a comment below with a star rating. I’d like to know how you liked it!
Creamy Fall Soup in Acorn Squash Bowls
- 2 medium Acorn Squash, halved
- 1 Tablespoon Olive Oil
- 1 Tablespoon Granulated Sugar
- Salt and Pepper
- 1 ½ Tablespoon Olive Oil
- 1 cup Yellow Onion Diced
- 1 Tablespoon Minced Garlic
- 1 pound Butternut Squash, peeled and cut into 1 inch cubes
- 1 Sweet Potato, peeled and cut into 1 inch cubes
- 4 large Carrots, peel and cut into 1/2 inch pieces
- 1 quart Vegetable Broth
- 1 teaspoon Thyme
- 4 Sage Leaves, chopped
- 2 Bay Leaves
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Cinnamon
- 1 cup Full Fat Coconut Milk
- Preheat the oven to 400° F and line a cookie sheet with foil, then spray with nonstick cooking spray.
- Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
- Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.
To Make the Soup
- Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
- Heat the olive oil in a large soup pot, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic, thyme, sage, bay leaves, cinnamon, salt and pepper, and cook for another minute.
- Add the roasted vegetables (while the acorn squash is still in the oven), and broth. Bring to a simmer and cook for 20 minutes.
- Add the coconut milk.
- Remove from the burner and very carefully add half the soup to the blender (only fill the blender ⅓ to ½ full) and blend until smooth. Pour into a large bowl. Purée the remainder and pour all of the soup back into the pot.
- Remove the squash from the oven and fill with the hot soup. Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a spoonful of cream.
- Enjoy while hot.
- Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
- Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- You can freeze this soup for up to 3 months. Thaw before reheating for best results.