Creamy and bursting with fall flavors, this vegan acorn squash soup is so simple to put together. Notes of roasted garlic and sage are detectable in each spoonful.
Now that the grocery stores are packed with tons of varieties of squash, I just couldn’t help myself but grab some acorn squash to experiment with. Acorn squash is so delicious roasted. You know what else is good roasted? Garlic! So I figured, why not combine them together to create a soup?
This soup is pretty easy to make and only requires 8 ingredients (with an optional 9th). A lot of the time required is hands off time while the squash & garlic are roasting in the oven. Once the veggies are done, all of the ingredients are combined into a blender and blended until smooth and creamy.
For serving, if you’d like to add a little bit of texture, pepitas go very well with this soup. Also, I highly recommend sprinkling a bit of garlic salt on top, if you have any. It’s so good and enhances the roasted garlic flavor!
If you like acorn squash, you should also check out my Stuffed Acorn Squash with Rice, Kale, and Mushrooms.
How to Roast Acorn Squash
To prep the acorn squash for roasting, start by first cutting each squash in half lengthwise. Make sure to use a sharp knife. They can be tough to cut, especially at the stem, and require a bit of muscle to get all the way through. Once you have this step done, the hardest part is over!
Next, scoop out the seeds and pulp from the inside of the squash. It’s up to you if you want to discard them or use them for another purpose. I like to lightly oil and season the seeds to roast in the oven for a healthy snack.
Once the seeds have been removed, brush the cut sides of the acorn squash with oil, then sprinkle on a little bit of salt and pepper. Finally, place the squash halves cut side down on a baking sheet and roast at 400 degrees F for about 35 minutes. You’ll know that it’s done when the squash can be easily pierced by a fork.
For this recipe, the flesh of the squash is scooped out with a spoon so that it can be blended with the rest of the ingredients to make soup.
How to Roast Garlic
To prep the garlic for roasting, start by using a small knife to cut a little bit off the end opposite of the root. Next, peel off as many of the outside paper layers from the head of garlic as you can. Now, we want to make sure that each clove of garlic is exposed on the end that was just cut. Use a knife to make a deeper cut if you need to. Also, you may need to cut the tip off of the cloves on the outside one by one to get any that were missed. Next, brush the exposed cloves with a little bit of olive oil. Place the head of garlic cut side down onto a square of aluminum foil and wrap it up tightly.
Place the foil-wrapped garlic on a small oven-safe dish or baking sheet. Roast at 400 degrees F for 35-40 minutes. When done, the garlic should be soft and lightly browned. Let it cool for a few minutes. To remove the roasted garlic, take each clove and gently squeeze from one end.
Roasted Garlic Acorn Squash Soup
- 2 acorn squash (~2 pounds each) halved lengthwise and seeds removed
- 1 ½ tablespoons olive oil divided
- 1 head garlic
- 1 medium yellow onion chopped
- 3 cups vegetable broth
- 1 tablespoon maple syrup optional, to sweeten
- 1 teaspoon salt plus more to taste
- ¼ teaspoon pepper plus more to taste
- ½ teaspoon ground sage
Preheat oven to 400 degrees F and lightly grease a large baking sheet or line with parchment paper.
Brush the cut sides of the acorn squash halves with ½ tablespoon of the olive oil and sprinkle with a pinch each of salt and pepper.
Place squash on the prepared baking sheet with the cut side down and set aside.
To prep the head of garlic for roasting, start by using a small knife to cut a little bit off the end opposite of the root.
Peel off as many of the outside paper layers from the head of garlic as you can.
Make sure that each clove of garlic is exposed on the end that was just cut. Use a knife to make a deeper cut if you need to. Also, you may need to cut the tip off of the cloves on the outside one by one to get any that were missed.
Brush the exposed cloves with ½ teaspoon of the olive oil.
Place the head of garlic on a sheet of aluminum foil and wrap it tightly.
Place the foil-wrapped garlic on a small oven-safe dish or baking sheet.
Place the squash and the garlic into the oven. Bake the squash for approximately 35 minutes, or until it can be easily pierced with a fork, then remove from the oven. Bake the garlic for 35-40 minutes, until soft and lightly browned, then remove from the oven.
While the squash and garlic are baking, heat a large pot over medium heat. Add the remaining 1 teaspoon of the olive oil and the onion. Cook until softened and starting to brown, approximately 6-8 minutes, then remove from heat and set aside.
Once the squash and garlic are done, let them sit for a few minutes, until they are cool enough to handle.
To remove the roasted garlic, gently squeeze one end of each clove and place in a small bowl.
Use a spoon to scrape out the flesh from each acorn squash half.
In a blender, add the acorn squash flesh, 10 medium roasted garlic cloves, cooked onion, vegetable broth, maple syrup (if using), salt, pepper, and ground sage. You may need to blend in batches depending on the size of your blender.
Blend until smooth and creamy.
Taste and adjust salt and pepper or add more roasted garlic, if desired, and blend again.
Pour the soup into the large pot that was used for the onions. If desired, place over medium low heat until warmed through.
Serve immediately. Leftovers can be stored in the fridge for 2-3 days. The soup may thicken up some after being refrigerated.