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This roasted acorn squash soup is simply the best! It’s made with roasted squash, carrots and sage. It’s paleo, gluten-free, dairy-free, and AIP.

A bowl of acorn squash soup.

Roasted Acorn Squash Soup

This roasted acorn squash soup is the perfect fall soup! While I love so many fall squashes, acorn squash is so versatile. It is great roasted or stuffed, or in this recipe made into soup! This recipe comes together quickly once the squash is roasted and can be served as a side dish or main course. You can even add some bacon on top or other protein to it!

Using roasted acorn squashes, carrots, and coconut milk, this soup has all the warm comforting flavors of fall, while being paleo, AIP, and gluten-free.

The Ingredients for Roasted Acorn Squash Soup

  • Acorn Squashes.
  • Olive Oil and Chicken Broth.
  • Salt and Cinnamon. For roasting the squash.
  • Yellow Onion, Garlic, and Carrots.
  • Thyme Leaves, Rosemary Leaves, and Dried Sage. For seasoning!
  • Coconut milk. This adds something extra to the top of the soup and some creaminess. However, you can leave it out if you don’t tolerate coconut!
  • Sage Leaves. These are optional, but provide great flavor!

How to make Roasted Acorn Squash Soup

  • Slice the squashes and preheat the oven.
  • Prep the squash. Place the squashes on the baking sheet, cut side up and top with 2 tbsp olive oil, salt, and cinnamon. Flip the squashes so they’re cut side down.

Acorn squash on a sheet pan.

  • Roast the squash.

Acorn squash after being roasted in the oven.

  • Boil the soup base. Using a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the carrots and saute for another few minutes until lightly softened.  Pour in the broth and add the herbs. Bring to a boil and reduce to a simmer for 10 minutes. Once cooked, remove from the heat and allow to cool slightly.
  • Blend. Use a spoon to scoop out the flesh of the squash (discarding the skin) and add to a blender along with the soup base. Blend until fully combined.
  • Serve the soup topped with coconut milk and optional sage leaves.

A spoon taking a spoonful of acorn squash soup.

How do you make the crispy sage on top?

The crispy sage in the photo is an optional addition, but it adds a cute garnish with great flavor! All you have to do is lightly crisp some sage leaves in some olive oil on low heat for 1-2 minutes until lightly crisp. You can eat them whole, and they have great flavor!

Can you leave out the coconut milk?

You can! It’s an optional addition to add something extra to the top of the soup, and some creaminess. However, you can leave it out if you don’t tolerate coconut!

How can you add some protein to this dish?

You can top it off with some bacon, or even stir in some cooked shredded chicken or sausage! It’s also great as a side to a main dish of your choice.

A bowl of acorn squash soup.

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The Best Roasted Acorn Squash Soup

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Total Time: 50 min
  • Yield: 4 servings 1x
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Ingredients

Units Scale
  • 2 medium acorn squashes
  • 3 tbsp olive oil, divided
  • 1 tsp salt, divided
  • 1 tsp cinnamon
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup carrots, chopped
  • 3 cups chicken broth
  • 1 tsp thyme leaves
  • 1/2 tsp rosemary leaves
  • 1/2 tsp dried sage
  • 2 tbsp coconut milk
  • 3–4 sage leaves, crisped (optional)

Instructions

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Prepare the squashes by chopping off the stem, and then slicing in half vertically. Scoop out the seeds and discard.
  3. Place the squashes on the baking sheet, cut side up and top with 2 tbsp olive oil, salt, and cinnamon. Flip the squashes so they’re cut side down and roast in the preheated oven for 35-40 minutes until soft. Remove from the oven and set aside.
  4. Using a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the carrots and saute for another few minutes until lightly softened.
  5. Pour in the broth, and add the herbs. Bring to a boil and reduce to a simmer for 10 minutes. Once cooked, remove from the heat and allow to cool slightly.
  6. Use a spoon to scoop out the flesh of the squash (discarding the skin) and add to a blender along with the soup base. Blend until fully combined.
  7. Serve the soup topped with coconut milk and optional sage leaves.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10 min
  • Cook Time: 40 min

Nutrition

  • Serving Size: 1
  • Calories: 193
  • Fat: 12.7g
  • Carbohydrates: 20.8g
  • Fiber: 3.6g
  • Protein: 3.1g