Easy Acorn Squash Soup Recipe (with Roasted Tomatoes)

This easy acorn squash soup recipe is my favorite way to welcome soup season. You roast acorn squash, a mix of tomatoes, onion, and a half head of garlic until everything is soft and caramelized, then blend it with soaked cashews and a splash of coconut milk until it’s silky smooth.

It’s creamy without any dairy, naturally sweet from the squash, and bright from the tomatoes. I love it with a vegan grilled cheese for dipping, and it makes great leftovers for busy weeknights.

Why you’ll love this acorn squash soup:

• Mostly hands-off. The oven does the work. You chop, roast, and blend.
• Creamy and dairy-free. Cashews and coconut milk make it rich without cream.
• Made with fall produce. Acorn squash is at its best in October and November.
• Meal prep friendly. It keeps 4 to 5 days in the fridge and freezes well.

How to make Acorn Squash Soup:

Ingredients for Acorn Squash Soup:​

• Acorn squash: One medium squash, peeled and quartered. See the tips below for the easiest way to cut it.
• Tomatoes: I use a mix of heirloom, Campari, and cherry tomatoes for the best flavor. Any ripe tomatoes work.
• Onion and garlic: A white onion and a half head of garlic, roasted until soft and sweet.
• Cashews: Soaked in hot water so they blend completely smooth. This is what makes the soup creamy.
• Coconut milk: Canned, full fat, for richness.
• Vegetable broth: To thin the soup to your liking.
• Basil, coconut sugar, salt, and pepper: The sugar balances the acidity of the tomatoes.

How to cut acorn squash:

Acorn squash has hard skin and deep ridges, so this is the part most people get stuck on. Here’s how to make it easier:

1. Microwave the whole squash for 2 to 3 minutes to soften the skin slightly.
2. Cut a thin slice off the top and bottom so it sits flat on your board.
3. Cut it in half from top to bottom with a large sharp knife, then scoop out the seeds with a spoon.
4. Cut each half into quarters and peel with a sharp vegetable peeler or paring knife. It doesn’t need to be perfect. A few bits of skin will blend right in.

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Tips for the best acorn squash soup:

• Preheat your oven fully before the vegetables go in so they caramelize instead of steaming.
• Let the roasted vegetables cool before blending. Very hot ingredients can damage your blender.
• You’ll need a large blender (I use an 8-cup one). If yours is smaller, blend in 2 or 3 batches.
• Start the blender on low and gradually increase the speed until the soup is completely smooth.
• The soup thickens in the fridge. Add a splash of broth when reheating.

Substitutions

• No acorn squash: Use half a peeled butternut squash or about 2 peeled sweet potatoes.
• No squash at all: Swap it for 2 or 3 more tomatoes for a thinner, classic tomato soup.
• No cashews: Use extra coconut milk, about 1/4 cup more. The soup will be slightly less thick.
• No coconut milk: Use unsweetened oat milk or more broth.
• No coconut sugar: Use maple syrup or regular sugar, or skip it if your tomatoes are very sweet.

Still confused? Here are some frequently asked questions:

Acorn squash soup FAQ

Do you have to peel acorn squash for soup? Peeling gives the smoothest texture. A little leftover skin is fine since a high-speed blender breaks it down.

What’s a substitute for acorn squash? Any squash works. Half a peeled butternut squash or about 2 peeled sweet potatoes are great swaps.

Can I make this without the squash? Yes. Replace it with 2 or 3 more tomatoes for a thinner, classic tomato soup.

Can you freeze acorn squash soup? Yes, for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat on the stove.

Is this acorn squash soup vegan? Yes. It’s dairy-free, using cashews and coconut milk for creaminess.

What to serve with acorn squash soup

• A vegan grilled cheese for dipping
• Crusty bread
• A simple fall salad

How to store, freeze, and reheat

• Fridge: Store in an airtight container for 4 to 5 days.
• Freezer: Let it cool completely, then freeze in airtight containers for up to 3 months, leaving room at the top. Thaw overnight in the fridge.
• Reheat: Warm in a saucepan over medium heat, stirring often. Add a splash of broth if it’s too thick. If it looks a little separated after freezing, a quick whisk or blend brings it back.

{If you like this recipe you’ll love my MEXICAN CORN CHOWDER and my BUTTERNUT SQUASH BROCCOLI CHEDDAR SOUP.}