Roasted Acorn Squash Soup

This creamy roasted acorn squash soup is an easy fall soup recipe made with garlic, sage, thyme, and evaporated milk. It’s a vegetarian squash soup perfect for weeknights or as a holiday starter soup and ready in under an hour.  

When the air turns crisp and the days get shorter, there’s nothing more soothing than a warm bowl of creamy soup. This roasted acorn squash soup delivers exactly that: a velvety, golden bowl of comfort with just the right balance of savory, sweet, and a hint of spice. 

Acorn squash, with its mild, nutty flavor, shines when roasted until caramelized, deepening its natural sweetness. Blended with aromatic shallots, garlic, sage, thyme, and evaporated milk for creaminess, this soup transforms into a silky, comforting dish that feels both rustic and refined. 

Perfect for holiday dinners, cozy weeknights, or even as a starter for your festive gatherings — this soup is as versatile as it is delicious. Serve it with warm bread or a crisp salad, and you have a nourishing dish that feels like a hug in a bowl. 

This recipe serves four, but don’t be surprised if it disappears quickly — it’s one of those winter classics you’ll find yourself craving again and again. 

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken in the refrigerator, so add a splash of vegetable stock or milk to loosen it up

Serving

• Serve with a crusty baguette or sourdough boule. While the soup simmers for the last five minutes, place the baguette or sourdough boule in the broiler on low. When the soup is done, the bread will be lightly toasted and perfect for dipping
• For a complete meal, serve alongside a grilled cheese sandwich or a fall salad 

Substitutions

• Use butternut squash or pumpkin if acorn squash isn’t available — both offer a similar sweetness and texture
• Replace fresh herbs with dried if needed: Use 1 teaspoon dried sage and ½ teaspoon dried thyme