Acorn Squash Soup with Turmeric and Ginger

This gluten-free and vegan acorn squash soup recipe gets a Mediterranean flavor boost with ginger, turmeric, and a warming ras el hanout spice blend. It’s a cozy soup recipe for when there is a chill in the air!

My Favorite Fall Soup Recipe

Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash because of its mild, nutty flavor and a beautiful golden-hued flesh. With it I make this velvety acorn squash soup my whole family loves.

This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with fall soup recipes, the unique spice blend in this recipe stands out.

Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!

Roasted Acorn Squash Soup Ingredients 

Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin. 

• Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
• Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
• Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
• Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
• Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
• Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
• Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
• Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note. It’s a favorite ingredient for adding warmth to soups like this one and our Cabbage Soup with Turmeric and Ginger.
• Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious. 
• Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.

How to Make Acorn Squash Soup

This flavorful fall soup recipe requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.

Option 1: Slice the Squash, then Roast (Quicker)

• Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool. 
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.

Option 2: Whole-Roast the Squash (Easier)

• Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
• Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces. 

Make the Soup

• Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
• Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
• Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
• Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking. 
• Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.

Tips for the Best Acorn Squash Soup

• Choose the roasting method that works for you: Halving the squash cuts the roasting time nearly in half. If the raw squash is difficult to cut, roast it whole and remove the skin and seeds once it is tender.
• Roast until completely tender: The squash should yield easily when pierced with a knife. Fully softened squash is easier to blend into a smooth, creamy soup.
• Give the onion time to brown: Cook it gently for the full 15 minutes. This concentrates its sweetness and gives the soup a deeper savory flavor.
• Adjust the consistency: Begin with 4 cups of broth or water, then add up to 1 cup more after blending if you prefer a thinner soup.
• Blend carefully: An immersion blender is the simplest option. For an especially velvety texture, use a countertop blender in batches, allowing steam to escape through the vent.
• Don’t skip the finishing touches: Fresh ginger brightens the warm spices, while toasted walnuts and parsley add crunch and freshness. To toast the walnuts, swirl them in a dry skillet over medium-low heat until fragrant.

Swaps and Substitutions

This acorn squash soup recipe is flexible enough to work with what you have on hand.

• Try another winter squash: Butternut or delicata squash can stand in for acorn squash. Frozen pureed squash also works in a pinch.
• Replace the Ras el Hanout: Use a combination of ground cumin and coriander for a similarly warm, earthy flavor.
• Swap the ginger: If you do not have fresh ginger, add freshly ground black or white pepper for a different kind of peppery warmth.
• Change the liquid: Vegetable broth or water keeps the soup vegan. If that is not a concern, chicken broth or stock also works.
• Make the garnish nut-free: Replace the toasted walnuts with toasted pepitas, or simply leave them off.

How to Store and Freeze

• To Store: Place leftover soup in containers and seal with a lid. They will keep in the fridge for up to 5 days.
• To Freeze: This acorn squash soup is dairy-free so it freezes beautifully. Just place it in a freezer-safe container. Leave a little room, about an inch beneath the lid, for expansion and place in the freezer for up to six months. I prefer to divide it into individual containers for easy weekday lunches.

What to Serve with Acorn Squash Soup 

For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.

Our homemade Pita Bread or a freshly baked baguette is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.

Cozy Winter Squash Recipes

Entree

Stuffed Acorn Squash with Tomatoes, Spinach, and Goat Cheese

Vegan

Creamy Roasted Butternut Squash Soup With Tahini and Hazelnut

Sides and Small Plates

Mediterranean Style Stuffed Acorn Squash Recipe

Italian

Butternut Squash Risotto