Creamy Acorn Squash and Sweet Potato Soup Recipe

Welcome to my kitchen, where I am excited to share with you my recipe for Acorn Squash and Sweet Potato Soup! This vegetarian soup is incredibly comforting and flavorful, perfect for chilly days or any time you’re in the mood for something warm and satisfying.

As a vegan chef, I am passionate about creating delicious meals that are nourishing for both the body and the soul. This soup is no exception: packed with nutrient-rich squash and sweet potatoes, it offers a hearty dose of vitamins, fiber, and antioxidants.

But what really makes this recipe special is the way it brings together different flavors and textures to create a symphony in every spoonful. The sweetness of the roasted vegetables is beautifully balanced by savory spices like garlic, shallots, and garam masala. And the addition of creamy coconut milk gives the soup a rich, velvety texture that will leave you feeling warm and satisfied.

Whether you’re a seasoned home cook or just starting out in the kitchen, this Acorn Squash and Sweet Potato Soup recipe is sure to become a new favorite. So grab your apron and let’s get started on this delicious journey together!

Why You’ll Love This Recipe

Acorn Squash and Sweet Potato Soup (Vegetarian)
Acorn Squash and Sweet Potato Soup (Vegetarian)

Fall is the perfect season for warming up with a delicious and hearty soup. This Acorn Squash and Sweet Potato Soup recipe is a fantastic way to enjoy all the flavors and colors of fall in one delicious bowl.

What makes this recipe so special is its unique combination of seasonal ingredients. The creamy acorn squash provides a rich and nutty backdrop that perfectly complements the sweetness of the sweet potatoes. With just a touch of garlic, shallots, and olive oil, this soup takes on a subtle depth of flavor that will warm you up from the inside out.

One thing I love about this recipe is how easy it is to customize by adding your favorite herbs and spices. A sprinkle of garam masala or a swirl of coconut milk can transform this basic soup into something truly extraordinary, making it perfect for impressing guests at a dinner party.

Additionally, this soup is incredibly versatile when it comes to substitutions and variations. If you don’t have acorn squash on hand, you can easily swap in butternut or another winter squash. You can also experiment with different types of sweet potatoes or add in other vegetables like carrots or yellow squash for extra nutrition.

Overall, this Acorn Squash and Sweet Potato Soup recipe is perfect for anyone looking to enjoy the comforting flavors of fall while also taking advantage of its bounty of fresh produce. So why not give it a try? You’ll love how easy it is to prepare, how delicious it tastes, and how healthy it makes you feel!

Ingredient List

 Get ready to cozy up with a warm bowl of Acorn Squash and Sweet Potato Soup!
Get ready to cozy up with a warm bowl of Acorn Squash and Sweet Potato Soup!

Here are the 8 ingredients that you will need to create this delicious Acorn Squash and Sweet Potato Soup:

  • 1 acorn squash (about 1 lb.)
  • 2 medium sweet potatoes (about 3 lbs. total)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: garam masala or coconut milk for added flavor.

These ingredients can be easily found at your local grocery store or farmers market. You may even have some of these ingredients in your pantry already!

The Recipe How-To

 This soup is a perfect blend of sweet and savory, with a hint of spice.
This soup is a perfect blend of sweet and savory, with a hint of spice.

Before you start cooking, it’s important to have all the ingredients:


  • 1 Acorn squash
  • 2 medium sweet potatoes
  • 3 garlic cloves, minced
  • 1 shallot, diced
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • Salt and pepper to taste

Now that we have everything we need let’s start with the recipe:

Step 1: Prep the ingredients

Begin by preheating your oven to 400°F. Cut the acorn squash in half lengthwise and remove the seeds with a spoon. Peel and chop sweet potatoes into small pieces.

Step 2: Roast the vegetables

Place the acorn squash halves, cut-side down, on a baking sheet lined with parchment paper. Brush the outside of the squash with olive oil and season with salt and pepper. Roast for about 40 minutes, until tender.

Add chopped sweet potato on another baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss well and bake for about 30 minutes, until fork-tender.

Step 3: Soften onions and garlic

In another large heavy-bottomed pot or dutch oven heat up one tablespoon of olive oil over medium heat. Add finely diced shallots and sauté until softened.

Whisk in minced garlic until fragrant being careful not to burn it.

Step 4: Add broth and reduce heat

Add roasted acorn squash flesh and roasted sweet potatoes to the pot. Whisk in two cups vegetable broth gradually until it forms a smooth mixture. Cook over medium-low heat for roughly 15 minutes, or until the soup begins to simmer.

Reduce heat down to low then remove from heat once it reaches a temperature suited for consumption.

Step 5: Blend the soup

Using an immersion blender or standing blender puree soup until completely smooth. Depending on your choice of blender you may have to do it in batches but this will eventually yield a silky-smooth soup.

Step 6: Taste test

Lastly, taste soup and adjust seasoning as needed adding salt or pepper.

You may sprinkle your favorite fresh herbs like parsley or cilantro, add croutons or put some drops of coconut milk before serving if desired.

Now that you’re familiarized with the steps go ahead and use this recipe for make-ahead meals or quick midweek dishes!

Substitutions and Variations

 The velvety smooth texture of this soup will make you feel like you're in a fancy restaurant.
The velvety smooth texture of this soup will make you feel like you’re in a fancy restaurant.

This recipe for Acorn Squash and Sweet Potato Soup is a delicious and hearty vegetarian dish that can be easily customized to suit your taste preferences or dietary needs. Here are some substitutions and variations to try:

1. Switch up the squash: Instead of acorn squash, you can use butternut squash, pumpkin, or any other winter squash. You can also use yellow squash for a milder flavor.

2. Add some spice: If you like things spicy, add some garam masala or cayenne pepper to the soup while it simmers. You could also sprinkle a little chili powder on top as a garnish.

3. Try different toppings: To add some texture and flavor to your soup, try toppings like roasted pepitas (pumpkin seeds), croutons, or a dollop of vegan sour cream.

4. Make it creamy: If you prefer your soup to be creamier, substitute some or all of the vegetable broth with coconut milk. This will give the soup a slightly sweet and nutty flavor.

5. Add more veggies: Feel free to add other vegetables like carrots or celery to the mix for added nutrition and flavor.

6. Use a slow cooker: Save time by making this soup in a slow cooker on low for 6-8 hours or high for 3-4 hours.

No matter what variations you decide to try, this Acorn Squash and Sweet Potato Soup recipe is sure to become a fall-favorite!

Serving and Pairing

 Warm yourself up on a chilly day with a bowl of this hearty soup.
Warm yourself up on a chilly day with a bowl of this hearty soup.

The hearty and comforting Acorn Squash and Sweet Potato Soup is perfect for chilly weather or whenever you need a quick and easy meal that’s packed with flavor. This vegetarian soup is a crowd-pleaser, which makes it ideal for sharing with family and friends.

The best part of this recipe is that it’s versatile and pairs well with different sides. You can serve it with a tossed salad or a slice of crusty bread for a satisfying lunch. Alternatively, you can make it the star of your dinner table by pairing it with a roasted vegetable salad or even a protein-rich quinoa salad.

For added crunch and texture, sprinkle some croutons or pumpkin seeds on top of the soup before serving. These ingredients add an extra layer of flavor that complements the sweetness of the acorn squash and sweet potato. Additionally, if you want to make this soup even more indulgent, you can drizzle some coconut milk on top to give it a creamy finish.

This soup also goes well with wines that have low tannins and high acidity, like Chardonnay or Pinot Grigio. For beer lovers, try pairing this soup with a Belgian wheat beer like Blue Moon or Hoegaarden. If you prefer non-alcoholic drinks, opt for a refreshing lemonade or hibiscus tea to balance out the flavors.

In essence, the Acorn Squash and Sweet Potato Soup is an endlessly versatile recipe that lends itself to numerous serving ideas. So whether it’s for lunch, dinner, or as an appetizer at your next party, this soup will not disappoint!

Make-Ahead, Storing and Reheating

 The beautiful colors of this soup will brighten up any dreary day.
The beautiful colors of this soup will brighten up any dreary day.

If you’re short on time, this soup can be made ahead and stored in the refrigerator for up to three days or frozen for up to a month. To reheat the soup, simply pour it into a pot and heat on the stove until warm. Be sure to stir occasionally so that the soup heats evenly.

One of the great things about this recipe is that it’s very freezer-friendly. Whether you have leftovers or want to make a big batch of soup, this recipe is perfect for freezing. To freeze the soup, make sure it has cooled completely, then transfer it to an airtight container. This will prevent any freezer burn or unwanted odors from getting in. When you’re ready to reheat it, simply take it out of the freezer and thaw overnight in the refrigerator. You can also reheat it directly from frozen by placing it in a pot and gradually increasing the heat until it’s warmed through.

Another option is to make this soup in your slow cooker or Instant Pot. Both appliances are great for making soups and stews because they allow you to set it and forget it, freeing up your time to do other things. Simply follow the recipe as instructed and add all of the ingredients to your slow cooker or Instant Pot. Let everything cook on low for 6-8 hours in your slow cooker or 15-20 minutes using the pressure cooking function on your Instant Pot.

No matter which method you choose, this soup is sure to please. It’s comforting, flavorful, and perfect for cold winter nights. So go ahead and make a big batch; you won’t regret having leftovers!

Tips for Perfect Results

 You won't even miss the meat in this vegetarian delight.
You won’t even miss the meat in this vegetarian delight.

To achieve the perfect bowl of Acorn Squash and Sweet Potato Soup, there are a few tips and tricks that can take your soup to the next level. These tips will help you enhance the flavors, textures, and overall quality of the dish.

Firstly, seasoning plays an important role in the flavor profile of any dish. Be sure to season your soup with salt and pepper to taste throughout the cooking process. Start by adding a small amount, tasting frequently, and adjusting as necessary. Remember that spices like garam masala can also add depth and complexity to the flavor.

Another tip to consider is to roast the vegetables beforehand. Roasting brings out their natural sweetness and enhances their flavors, resulting in a richer and more complex taste. This technique works best for winter squash varieties like acorn or butternut squash. When roasting, be sure to coat them lightly with olive oil, sprinkle with salt and pepper, and cook until fork-tender.

Texture is a vital aspect of any soup recipe. To give your soup a smoother consistency without adding cream or butter, blend it until it is completely smooth using either an immersion blender or stand blender. This not only makes it creamy but also gives it a consistent texture. Conversely, if you prefer a chunkier soup, reserve some roasted vegetables before blending them.

If you’re looking for variations on this soup recipe, you can consider adding coconut milk for added richness or diced carrots for extra sweetness. You may also try using yellow squash or pumpkin for an interesting twist!

Lastly, don’t be afraid to experiment with your ingredients. Soup is one of those dishes where you can incorporate various seasonal vegetables depending on what’s available at the time. Use this opportunity to have fun in the kitchen and explore new flavors.

By following these tips and making adaptations based on your preferences, you’re sure to achieve the perfect bowl of Acorn Squash and Sweet Potato Soup every time.

Bottom Line

Concluding this article, I would like to reaffirm that the Acorn Squash and Sweet Potato Soup is an excellent dish worth trying. It has the perfect balance of flavor and nutrients that make it a satisfying meal for vegans and non-vegans alike. The soup’s creamy texture, coupled with the subtle spices, will undoubtedly leave a lasting impression on your taste buds.

Furthermore, this dish is incredibly versatile, as it offers several variations you can make based on your preferences. You can add some coconut milk to give it a tropical twist, or roasted carrots and other winter squash to create a mixture of flavors. The possibilities are endless.

In conclusion, I strongly encourage you to try this soup recipe because its simple ingredients make it a budget-friendly meal that doesn’t require any fancy cooking techniques or equipment. With just a few kitchen staples and the right guidance provided in this article, you can enjoy a bowl of delicious Acorn Squash and Sweet Potato Soup in no time.

So go ahead and give it a try; I guarantee you won’t be disappointed!

Acorn Squash and Sweet Potato Soup (Vegetarian)

Acorn Squash and Sweet Potato Soup (Vegetarian) Recipe

This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book "1000 Vegetarian Recipes from Around the World"
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Course Soup
Cuisine Vegetarian
Calories 151.9 kcal


  • 350 g sweet potatoes
  • 1 acorn squash
  • 4 shallots
  • 1 tablespoon olive oil
  • 6 garlic cloves, unpeeled
  • 3 3/4 cups vegetable broth
  • 1/2 cup light cream
  • salt
  • pepper


  • Preheat oven to 375F / 190C.
  • Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
  • Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
  • Roast in the preheated oven for about 40 minutes until tender and light brown.
  • When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
  • Add the broth and a pinch of salt.
  • Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
  • Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
  • Return the soup to the pan and stir in the cream.
  • Season to taste and simmer for 5-10 minutes until completely heated through.

Add Your Own Notes


Serving: 168gCalories: 151.9kcalCarbohydrates: 23.2gProtein: 2.5gFat: 6.2gSaturated Fat: 2.8gCholesterol: 13.2mgSodium: 44.4mgFiber: 2.9gSugar: 2.5g
Keyword < 4 Hours, Potato, Vegetable, Yam/Sweet Potato
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