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Acorn Squash Soup

I don’t usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!

5.0 · 4 reviewsRecipe card by dicentraEditorial by recipesvibrant · Updated October 15, 2026
Lactose FreeLow ProteinVeganLow CholesterolEgg FreeHealthy
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Acorn Squash Soup — a vegan Vegetable recipePin it

Total time

20 min

Servings

4

Calories

145.4

Category

Vegetable

This velvety Acorn Squash Soup transforms earthy, sweet squash into a sophisticated starter in just 20 minutes. It is a perfect weeknight solution for home cooks seeking a minimalist, plant-based bowl that relies on the natural creaminess of the squash rather than heavy dairy.

Ingredients

Makes 4 servings

  • 2 acorn squash
  • 2 butter
  • 1 onion
  • 1/4 salt
  • 14 vegetable broth
  • 1/4 chicken broth
  • 1/8 nutmeg
  • cayenne

Method

  1. Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.

  2. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.

  3. Puree with a hand blender (or in batches in a regular blender). Serve hot.

Cook's notes

  • Roast your acorn squash halves ahead of time or use a microwave-safe dish to steam them quickly to ensure the pulp is soft enough for a silky puree.
  • Use a high-quality vegan butter to sauté the onions; the fat is essential to mellow the sharp bite of the onion before it hits the broth.
  • Gradually add the cayenne pepper; a tiny pinch provides a subtle warmth that highlights the sweetness of the nutmeg without overpowering the palate.
  • For a perfectly smooth consistency, ensure your hand blender is fully submerged before pulsing to prevent splashing and uneven texture.

Easy swaps

  • Instead of Vegetable broth, use Coconut milkReplace half the broth with canned coconut milk for an ultra-rich, decadent mouthfeel.
  • Instead of Vegan butter, use Olive oilUse a robust extra virgin olive oil to sauté the onions for a Mediterranean flavor profile.
  • Instead of Nutmeg, use Ground sageSwap nutmeg for dried sage if you prefer a more savory, herbal earthiness over a classic sweet-spice profile.
  • Instead of Acorn squash, use Delicata squashDelicata works well if you want a thinner skin that requires less effort to peel or scoop.
  • Instead of Chicken broth, use Mushroom stockUse mushroom stock to maintain the savory depth of the original recipe while keeping it 100% plant-based.

Frequently asked

Do I need to peel the acorn squash before cooking?

No, simply slice the squash in half, remove the seeds, cook the pulp until tender, and scoop it out of the skin.

Why is there chicken broth in a vegan recipe?

The original instructions include chicken broth, but you should use a plant-based bouillon or vegetable stock to keep this recipe strictly vegan.

How can I make the soup thicker?

Reduce the total amount of vegetable broth by one cup or stir in a tablespoon of almond butter to increase the body of the soup.

Can I leave the cayenne out?

Yes, the cayenne is optional. If you prefer a milder soup, feel free to omit it or swap it for a pinch of smoked paprika for color.

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