Roasted Acorn Squash & Pumpkin Soup in Acorn Squash Bowls
There’s something about serving soup in an edible bowl that makes a cozy fall dinner feel a little more special. As soon as the weather starts cooling down, I find myself reaching for all the winter squash, pumpkin, and warm spices. This roasted acorn squash and pumpkin soup brings all of those flavors together in one creamy, comforting dish.
The soup starts with roasted acorn squash and pumpkin puree, blended with sautéed shallots, garlic, fresh thyme, and warm spices. A little coconut milk adds creaminess, while cinnamon, ginger, and nutmeg bring out the natural sweetness of the squash. The finishing touches are just as important. I love adding crispy sage, toasted pumpkin seeds, and a little drizzle of cream before serving.
But the best part? The soup is served inside whole roasted acorn squash. Each squash becomes its own little bowl, complete with a lid made from the top. It’s such a fun way to serve a fall soup, especially when hosting friends or putting together a cozy dinner.
A Cozy Roasted Squash Soup
I’ve always loved the combination of pumpkin and winter squash. They have a natural sweetness that works so well with savory ingredients, especially garlic, shallots, and fresh herbs.
For this recipe, I roast the acorn squash before adding it to the soup. Roasting brings out its natural sweetness and gives the flesh a deeper, slightly caramelized flavor. From there, everything comes together in one pot with pumpkin puree, vegetable broth, and a combination of warm spices.
I use cinnamon, ginger, nutmeg, and a little smoked paprika. The spices add warmth without making the soup taste overly sweet. Fresh thyme and garlic help balance everything out, while a splash of apple cider vinegar brightens the finished soup.
Once everything has simmered together, I blend the soup until completely smooth. A little coconut milk makes it creamy and gives it a silky consistency without overpowering the squash.
Serving Soup in Roasted Acorn Squash
I think the presentation is what makes this recipe especially fun. Instead of serving the soup in traditional bowls, I use whole acorn squash as individual serving dishes.
To make them, simply cut the tops off the acorn squash, scoop out the seeds, and roast them until tender. I like keeping the little tops to use as lids when serving. They make the presentation feel a little more special and are such a pretty addition to the table.
The squash bowls are completely edible, too. As you eat the soup, you can scoop out some of the roasted squash from the sides. It adds even more flavor and makes the entire dish feel like one big bowl of fall comfort food.
Just be careful not to over-roast the serving squash. You want them tender enough to eat but sturdy enough to hold the soup without collapsing.
The Perfect Fall Dinner
This roasted acorn squash and pumpkin soup is one of those recipes that feels just as appropriate for a slow weekend lunch as it does for a fall dinner party. Most of the cooking time is hands-off while the squash roasts, and the soup itself comes together with just a few simple steps.
You can also make the soup ahead of time and reheat it right before serving. I recommend roasting the acorn squash bowls closer to serving time so they hold their shape and look their best.
Serve these alongside crusty sourdough bread, a simple fall salad, or a grilled cheese for dipping. Between the creamy roasted squash soup, warm spices, and individual edible bowls, it’s such a cozy way to celebrate fall cooking.
Roasted Acorn Squash & Pumpkin Soup
Ingredients
For the roasted squash:
- 2 medium acorn squash
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp ground black pepper
For the soup:
- 1½ cups pumpkin puree
- 1 medium yellow onion diced
- 2 shallots diced
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cups vegetable broth
- ¾ cup coconut milk
- 1 tsp fresh thyme leaves
- ½ tsp ground ginger
- ¼ tsp smoked paprika
- Salt and black pepper to taste
For acorn squash bowls:
- 4 medium whole acorn squash
- 2 tbsp olive oil
For serving:
- Toasted pumpkin seeds pepitas
- ¼ cup coconut milk for drizzling
Instructions
- Preheat the oven to 400°F. Using a sharp knife, carefully slice off the top of each of the 4 medium whole acorn squash, about 1 inch below the stem.4 medium whole acorn squash
- Scoop out the seeds and stringy flesh from inside each squash, creating a hollow center. Be careful not to scoop too deeply into the flesh or puncture the bottom. Brush the inside and outside of each squash with 2 tbsp olive oil . Season generously with Salt and black pepper.2 tbsp olive oil
- Place the hollowed squash bowls upright on a parchment-lined baking sheet. Roast for 30–40 minutes, depending on their size, until the flesh is fork-tender but the squash still holds its shape. Remove from the oven and set aside.
- Cut the 2 medium acorn squash in half lengthwise and scoop out the seeds and stringy centers. Brush the cut sides of the two squash with 1 tbsp olive oil and 1 tbsp maple syrup. Season with ½ tsp salt and ¼ tsp ground black pepper.2 medium acorn squash, 1 tbsp olive oil, 1 tbsp maple syrup, ½ tsp salt, ¼ tsp ground black pepper
- Place cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until the flesh is very tender and easily pierced with a fork. Remove from the oven and let cool slightly. Scoop the flesh from the skins and set aside. Discard the skins.
- In a large Dutch oven, heat the 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat. Add the 1 medium yellow onion and 2 shallots. Cook for 5–7 minutes, stirring occasionally, until softened and translucent. Add the 4 cloves garlic and 1 tsp fresh thyme leaves. Cook for another minute until fragrant. Stir in the ½ tsp ground ginger and ¼ tsp smoked paprika. Toast the spices for about 30 seconds to bring out their flavor.1 medium yellow onion, 2 shallots, 4 cloves garlic, 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp fresh thyme leaves, ½ tsp ground ginger, ¼ tsp smoked paprika
- Add the roasted acorn squash flesh and 1½ cups pumpkin puree to the pot. Stir everything together until combined. Pour in the 3 cups vegetable broth and bring to a gentle simmer. Cook for 10–15 minutes, allowing the flavors to develop.1½ cups pumpkin puree, 3 cups vegetable broth
- Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer the soup to a blender in batches. Return the soup to low heat and stir in the ¾ cup coconut milk. Taste and adjust the salt and pepper.¾ cup coconut milk, Salt and black pepper
- Place each roasted acorn squash bowl on a small plate or shallow serving bowl to keep it stable. Ladle the warm pumpkin and acorn squash soup into each squash bowl. Drizzle with ¼ cup coconut milk and finish with Toasted pumpkin seeds.Toasted pumpkin seeds, ¼ cup coconut milk
