Roasted Acorn & Butternut Squash Soup

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Nothing says cozy to me like a warm bowl of soup made with autumnal squash. I strayed from my traditional pumpkin soup since I didn’t have any fresh pumpkins on hand–just a butternut squash and an acorn squash. Since acorn squash isn’t very sweet (or orange for that matter), I also threw in a few small carrots and an apple for good measure.

I picked up white mini pumpkins at the Union Square Greenmarket--the newest additions to my growing stash of decorative gourds.

I picked up white mini pumpkins at the Union Square Greenmarket–the newest additions to my growing stash of decorative gourds.

Fall is the perfect time of year for farm-fresh carrots, and they complement the squash in this soup wonderfully.

Fall is the perfect time of year for farm-fresh carrots, and they complement the squash in this soup wonderfully.

This recipe uses coconut milk instead of cream. I converted to coconut milk in my squash soups after hosting a fall dinner party last year for friends, many of whom don’t consume dairy. I made two pumpkin soups–one that was vegan and dairy free and one that wasn’t. The vegan one was by far superior, and I’ve been using coconut milk ever since.



I’ve tried this recipe with boxed or canned squash, and I highly recommend roasting fresh squash. By roasting the squash, you get a wonderfully nutty flavor that imparts an elegant complexity to the soup. Also, I’ll include what I used in this soup, but with any soup, be open to free styling. You don’t have to follow the recipe exactly. If you like your soups thin, you’ll want to add a little more water. If you like them thick, a little less water. As a Louisiana girl who’s no stranger to spicy food, I love the kick from the curry powder and cayenne pepper, but maybe you’ll want to tone those flavors down. Make this soup your own!



Roasted Acorn and Butternut Squash Soup Recipe


One butternut squash, quartered
One acorn squash, quartered
Extra virgin olive oil
1 small onion, chopped
2 cloves of garlic, minced
3 small carrots, roughly chopped
One small apple peeled, cored and chopped
One can of coconut milk
2 cups vegetable stock
2 teaspoons pure maple syrup
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon curry powder
4-6 sprigs of fresh thyme
Roasted Pumpkin seeds, to garnish (optional)

A note about garnishes: Here’s your chance to really go wild. Try topping it with roasted walnuts, crumbled chèvre, sautéed shrimp or crispy bacon. I also used pumpernickel croutons which were an excellent vehicle to soak up this soup with, made from my botched pumpernickel bread making this weekend.


Place the quartered acorn squash and butternut squash on a lined baking sheet. You can leave the pulp and seeds in tact. Drizzle the squash with olive oil and bake in an oven at 375 F for about one hour. The squash should be lightly browned and have a few brown spots. Remove from the oven and let cool. Once cool, remove the stringy pulp and seeds with a spoon. Scoop the remaining flesh out and reserve in a bowl.

In a large heavy-bottomed pot, add about a tablespoon of olive oil. Heat over medium heat.  Add the chopped onions and saute them until they soften, about five minutes. Add the carrots and sauté an additional five minutes. Add the garlic and sauté for three minutes.

Add the chopped apples, squash, coconut milk (reserve a couple of tablespoons to use as a garnish), maple syrup, salt, pepper, cinnamon, cayenne powder, curry, fresh thyme & vegetable stock. Increase the heat to high. Once the soup begins to simmer, reduce the heat to low and allow to simmer on low, covered, for about 15 minutes.

Remove the thyme sprigs. Use an immersion blender to blend the soup**, or transfer the soup to a blender. Blend until smooth. Adjust the seasoning by tasting the soup to see if it needs anything else. If the flavors aren’t there yet, add a little more salt. Or maybe you want to add a little more curry powder. If it’s too thick, add a little water to thin it out. This is the most important step–be bold in making sure your soup is flavorful.

Transfer the soup to bowls and garnish with coconut milk, fresh thyme, pumpkin seeds, cashew nuts, or any other toppings you fancy. Serve immediately.

**I purchased an immersion blender after accidentally pouring piping hot soup on myself instead of in the blender. Be very careful!

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  • Mary Frances SAYS | October 14, 2016

    Thank you for reviewing the Mary’s secret ingredient box. This recipe looks so delicious, hearty, and flavorful! What a great idea to incorporate not only the pumpkin seeds but the cashew nuts!!

  • Jennifer SAYS | October 23, 2018

    I just made this soup for dinner for my family and we loved it. Next time, I am going to cook the carrots (with onions and garlic) in the broth for a few minutes to soften them up first and then add all the rest of the ingredients. I followed the recipe (but didn’t have pumpkin seeds or fresh thyme but will get them for the next time) and it had great flavour. I used coconut milk not cream.
    Thanks so much!

  • Betsy SAYS | November 12, 2018

    I made this last weekend and it was absolutely fantastic. The only modification I made was to cook the saute the spices in the oil before adding liquid. That’s always a must to fully release their complex flavors. I also used a rich chicken bone broth instead of veggie broth to add to the flavor and nourishment. YUM!!!!

  • tara SAYS | November 18, 2018

    I just got done making this for lunch! Super yummy! Followed the recipe exactly and will make it again!!

  • Wendy SAYS | February 10, 2019

    This is simply deliciou!

  • Tiffany SAYS | March 26, 2019

    Could you tell me how much this recipe yields?

  • Meghan SAYS | October 10, 2020

    Just made this using delicata, butternut, and carnival squash from our community supported agriculture share, and it is amazing! Thanks so much!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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