Acorn squash and sweet potatoes are the base of this velvety acorn squash and sweet potato soup. Savory, sweet, and nutty; the flavors will have you hooked!
This incredible soup recipe starts by roasting acorn squash and sweet potatoes. Roasted separately, then combined with tart green apples, vegetable broth, and warm spices, this soup surprises the palate with layers of flavors. For garnish, pumpkin seeds and croutons add crunch to contrast the smooth, creamy soup. Serve as a main course or reduce portions to transform it into a cozy sit-down starter.
Why You’ll Love Acorn Squash and Sweet Potato Soup
- It’s vegan – Vegan or not, it’s nice to incorporate vegan dishes into your diet because they tend to be nutrient-dense, and this soup is a great example. The acorn squash alone is rich in antioxidants, fiber, vitamin C, and potassium.
- Balanced flavors – Acorn squash and sweet potato soup feature a lovely balance of flavors. Sweet, savory, tart; you get a little bit of everything in each spoonful. The squash is sweet and nutty, as are the potatoes, and that flavor is enhanced through roasting. With that, you have your savory notes from good ole salt and pepper as well as vegetable broth, while the tart apples keep everything light and bright.
- Pumpkin croutons – You read that right. Pumpkin croutons are the best things since sliced bread. They’re dry, crisp cubes of pumpkin cornbread. Every creamy soup could use a few on top. You’ll find them at most grocery stores, or you can make your own if you have time.
Sweet Potato Squash Soup Ingredient Notes
This soup is incredibly simple to make. It requires just a few ingredients and little time, so it’s perfect for busy weeknights. To make acorn squash and sweet potato soup, you’ll need the following:
- Acorn Squash – Acorn squash is usually available year-round, so you can whip up a pot of this soup whenever you see fit. The small squash is sweeter and milder than others, making them very versatile. They also have a creamy consistency, and that creaminess lends itself well to this recipe.
- Sweet Potatoes – This recipe calls for the standard red skin, orange flesh root vegetables.
- Apples – Two green apples add a light sweetness and tartness that imparts a bright, fresh flavor throughout the otherwise rich soup.
- Almond Milk – Unsweetened almond milk contributes to the soup’s thick, rich texture.
- Pumpkin Seeds – The crunchy, salty, nutty garnish enhances all the good going on in every bowl.
- Coconut Cream – Coconut cream is added to the soup, and I use any remaining cream to add a decorative touch to each bowl.
The full ingredients list with amounts is in the recipe card below!
How to Make Acorn Squash and Sweet Potato Soup
Once you gather all the ingredients, it’s time to get to work. To put it all together:
- Roast: Heat the oven, prepare two baking sheets and roast the acorn squash and sweet potatoes until tender. They can go in at the same time, but cook times differ, so they have to be on separate sheets. The squash requires 35 minutes, whereas the sweet potatoes are ready in about 20 minutes. The sweet potatoes are cut into medallions to speed up cook time. Otherwise, they can take as long as an hour to roast.
- Process: Add the roasted squash and sweet potatoes to a food processor with apples, broth, milk, cream, and spices. Run the processor until you have a smooth soup.
- Simmer: At this stage, the soup heads to a pot to simmer. This heats everything through while helping the ingredients meld.
- Serve: Ladle acorn squash and sweet potato soup into bowls, finish with a drizzle of cream, garnish, and serve! You might as well keep the pot close by because you will come back for seconds!
Variations, Substitutions & Cooking Tips
Increase the acorn squash – This will yield a more acorn squash-forward soup and slightly change the texture. Just remember to reduce the amount of sweet potato, so everything balances out.
Make it nut free – Those with nut allergies can skip the almond milk and use soy instead. Using all coconut milk is also an option, but it will change the flavor.
Top with roasted acorn squash seeds – Acorn squash seeds are edible too! To roast:
- Scoop out the seeds and remove the stringy pulp.
- Rinse the seeds under cool water.
- Drain them well, then dry the seeds with paper towels.
- Transfer to a rimmed baking sheet, drizzle with oil, season with salt, and roast at 325 degrees for 15-20 minutes.
Storage & Freezer Tips
Allow leftover soup to cool, then store it in an airtight container. Glass is best since it doesn’t stain and tends to keep food fresh longer. As a plus, glass food containers do not affect the flavor of the food. Refrigerated acorn squash and sweet potato soup will last 4-5 days. If you wish to freeze the soup, portion and store it in freezer bags. Before storing the bags flat in your freezer, be sure to squeeze any air out.
- 1 acorn squash (halved and de-seeded)
- 3 sweet potatoes (peeled and cut into medallions)
- 3 TBS. olive oil
- 2 green apples
- 16 oz vegetable broth
- 4 cups almond milk
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. salt
- A few cracks of ground pepper
- ¼ cup pumpkin seeds (I found mine at Trader Joe's)
- ¼ cup pumpkin croutons (I found mine at Trader Joe's)
- ½ cup coconut cream (I used the heavy kind, but light works as well)
- Preheat the oven to 375F. Set aside two large baking sheets lined with parchment paper. Place the sweet potatoes on one, and the squash on the other. Drizzle with olive oil and salt and pepper. Use your hands to massage the oil onto the vegetables. Bake the sweet potatoes for about 20 minutes (or until soft and tender). The acorn squash will need about 35 minutes (or until tender).
- In a food processor, combine all of the ingredients (except the croutons and pumpkin seeds) and pulse together until smooth.
- In a large soup pot, pour the processed mixture and allow to warm over a medium-low heat.
- When ready to serve, simply top with a drizzle of leftover coconut cream, pumpkin seeds, and pumpkin croutons!
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