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Roasted Acorn Squash Soup


"Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup."
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1 h 25 m servings 155 cals
Original recipe yields 6 servings


  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  3. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  4. Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  5. Bring the mixture to a simmer and cook for 20 minutes.
  6. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  7. Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 90
  1. 109 Ratings

Most helpful positive review

This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right n...

Most helpful critical review

We did not like this at all. Maybe I did something tastes like hairspray.

Most helpful
Most positive
Least positive

This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right n...

11/30/2012: I made this for 17 people on Thanksgiving, and it was a hit! I used 2 acorn squash and 2 butternut squash and increased the other ingredients accordingly. The only change I made wa...

Roasted the onion, carrots and garlic along with the squash. Combined all in a pan with the rest of ingredients and used my immersion blender from other reviews. Only roast garlic for about ha...

added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers.

I thought this was great! I used almond milk instead of half & half and vegetable broth instead of chicken to make it vegan.

This is so yummy and so good for you, too! I added 1 large, chopped Granny Smith apple to the veggies I sautéed and because I am allergic to milk, I substituted coconut milk for the half and ha...

topped it with whip cream and severed it cold guests loved it and thought i was a genius, naturally i took all the credit! Thanks

Skipped cinnamon/nutmeg. My husband loves it with hot sauce, he loves everything with hot sauce!

I made it as described, except I used my own veg stock instead of chicken and I used an immersion blender in the pot. I was expecting to spike my own bowl with sriracha, because I like some heat...