The sweetness of the squash combined with sauteed garlic, onion, and ginger gives the soup a unique taste and amazing flavor. You can use any variety of squash or even pumpkin in the recipe. This is one of the easiest and tastiest soups with very few ingredients that I have ever tried. For keeping the recipe vegan we have used olive oil to the recipe. For a non-vegan version, you can substitute oil with butter, and also consider adding a splash of cream.

Ingredients for Quick Acorn Squash Soup

Acorn Squash - a small one-pound squash usually serves two people. You can substitute this with other squashes available locally. My favorite replacement is butternut squash. Onion, Garlic, and Ginger are aromatic vegetables. I prefer not to skip these as they add a well-rounded flavor to the soup. Store-bought or homemade ginger-garlic paste may be used as a substitute. Peppercorns add warmth and spiciness to the soup. These can be substituted with red pepper flakes, cayenne, red chili powder, etc. Olive oil for sauteing vegetables. Butter or any other neutral-flavored oil can be used as a substitute. Salt - to taste.

Refer to the recipe card for a complete list of ingredients and their amounts.

Step by Step Recipe

Step 1 - Heat oil in a pan. Add onion, ginger, and garlic and saute till it becomes translucent. Add squash cubes (skin peeled off), peppercorns, salt to taste, and around half a cup of water and bring it to a boil. Cover and simmer for 10 minutes till the squash becomes soft. Step 2 - Blend together all the ingredients to form a smooth paste. Don’t add any water while blending. Step 3 - Transfer the paste to a pan and bring it to a boil. Adjust the salt and add water if you like to have thin soup. Thick and Creamy Acorn Squash Soup is ready. Garnish it with red pepper flakes, cilantro, and drizzle olive oil (or add a slice of butter), and serve hot. Serving suggestion - Serve this with your favorite bread or dinner rolls, such as buttery brioche buns, cheesy bread twists, artisan bread loaves, garlic breadsticks, etc. You can also pair this soup with salads such as healthy quinoa salad, creamy potato salad, fresh dill and cucumber salad, etc.

Expert Chef Tips

Make Ahead and Storage Instructions

The acorn squash soup can be prepared ahead of time and kept at room temperature for 4 to 6 hours. Any leftover soup, or if a big batch of soup is made well ahead of time, can be stored in an airtight container or pot for up to 3 to 4 days in the refrigerator. Reheat gently on the stovetop or microwave until heated through. The soup also freezes well. It can be frozen for up to 3 to 4 months. Thaw to room temperature and then reheat on the stovetop or microwave before serving.

More Soups to Love

Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

Recipe card

Acorn Squash Soup  Healthy and Easy  - 70Acorn Squash Soup  Healthy and Easy  - 38Acorn Squash Soup  Healthy and Easy  - 69Acorn Squash Soup  Healthy and Easy  - 61Acorn Squash Soup  Healthy and Easy  - 76Acorn Squash Soup  Healthy and Easy  - 90Acorn Squash Soup  Healthy and Easy  - 13