Print

Easy Roasted Acorn Squash Soup with Sage

acorn squash soup - featured image
Print Recipe

This easy roasted acorn squash soup with sage is a comforting, velvety soup made with simple ingredients. Roasting the squash brings out its natural sweetness, which pairs perfectly with earthy sage for a low-effort, high-reward weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 10–12 fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • Pumpkin seeds for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast the squash for 35-40 minutes, until fork-tender and edges are caramelized.
  4. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  5. Add the fresh sage leaves and cook for 30 seconds until wilted.
  6. Once the squash is cool enough to handle, scoop the flesh out of the skin. Add the roasted squash to the pot with the onions and sage. Pour in the vegetable broth and stir. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes.
  7. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend carefully.
  8. Stir in the coconut milk and maple syrup. Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  9. Ladle the soup into bowls. Garnish with pumpkin seeds, fresh sage leaves, or a drizzle of coconut milk if desired.

Notes

Don’t skip the roasting step—it caramelizes the squash for deeper flavor. For easier cutting, microwave the whole squash for 2-3 minutes to soften the skin. Season in layers for best results. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop.

Nutrition

Keywords: acorn squash soup, roasted squash soup, sage soup, fall soup, easy soup, vegetarian soup, gluten-free soup, dairy-free soup, vegan soup

Find it online: https://cookluma.com/easy-roasted-acorn-squash-soup-with-sage/