Roasted Acorn Squash and Sweet Potato Soup
There are few things cozier than a bowl of homemade soup on a chilly day. Today’s Roasted Acorn Squash and Sweet Potato Soup is creamy, sweet, and bursting with flavor.
Roasted acorn squash and sweet potato are blended together with sautéed onions, garam masala, and coconut milk to create the most warming, nutritious soup.
Garam Masala is one of my favorite spice blends for soups as it is warm and fragrant, yet more delicate than curry powders. It doesn’t overpower other flavors and pairs extremely well with vegetables.
The addition of ginger adds a slight zing to every spoonful. This easy soup recipe is both vibrant and healthy, and is sure to brighten the darkest winter day!
Why You’ll Love This Soup:
- Comforting – roasted acorn squash and sweet potatoes make for a deliciously cozy, velvety soup ideal for the winter season. We love to pair it with crusty slices of sourdough bread or a big leafy salad.
- Flavorful – made with savory squash and root vegetables and layered with spices, including garam masala this soup comes together fairly quickly and is brimming with flavor.
- Dietary Friendly – this soup is naturally vegan and gluten free, making it great for those with dietary restrictions.
Ingredients You’ll Need:
- ACORN SQUASH: mild, buttery, and even nutty flavor, it’s not overly sweet, making for a great pairing with sweet potato.
- SWEET POTATO: starchy and sweet, look for potatoes with tough skin and firm flesh, without wrinkles, cuts, or bruises.
- SAUTÉED ONION: for aromatics.
- GARAM MASALA: a North Indian spice mix typically made with black and white peppercorns, cloves, cinnamon, cumin seeds, and cardamom pods. Warmly spiced, mild, and extremely versatile. Look for it in the spice aisle or try this recipe for homemade garam masala.
- GROUND GINGER: slightly peppery, ground ginger adds a pungent, warming bite.
- BROTH: low-sodium vegetable broth is my preferred choice for homemade soups and stews these days. Feel free to substitute it with a delicate chicken broth if you prefer.
- COCONUT MILK: rich and fragrant, canned unsweetened coconut milk is a fantastic way to add that unmistakable creamy texture and flavor without needing dairy-based cream. If you don’t enjoy coconut, substitute with 1/4 cup heavy cream or more to taste.
- LIME JUICE: a touch of freshly squeeze lime juice just before serving helps balance the natural sweetness of the squash and sweet potato.
- SALT + PEPPER: – season and taste as you cook.
How to Serve This Soup:
While this soup is excellent on its own, I love to serve it with slices of crusty sourdough and a bright and acidic leafy salad (this everyday lemon vinaigrette is a great choice).
More Cozy Soups You’ll Love:
Looking for more delicious soup recipes? If you like this Roasted Acorn Squash and Sweet Potato Soup, try these next:
Roasted Acorn Squash and Sweet Potato Soup
- 2½-3 lb whole acorn squash sliced lengthwise in half and seeds scooped and discarded
- 2 medium sweet potatoes roughly 1 lb
- 2-3 tablespoons extra virgin olive oil divided
- kosher salt
- 1 medium yellow onion small dice
- 1½ teaspoons garam masala
- ¾ teaspoon ground ginger
- 3½-4 cups (840-960 mL) low-sodium vegetable broth as needed
- ⅔ cup (160 mL) full-fat coconut milk plus more for garnishing
- ½ lime for juicing
- freshly ground black pepper
- Preheat oven to 400°F (204°C). Carefully slice the acorn squash in half lengthwise. Scoop out and discard the seeds and guts. Slice the sweet potatoes in half lengthwise. Set the vegetables on a half sheet pan. Drizzle the cut-sides of the sweet potato and squash with 1 to 2 tablespoons olive oil and season with salt. Turn the squash and sweet potatoes cut-side down on the pan.
- Roast for 45 to 60 minutes, or until both the potato and acorn squash flesh is very soft and meets no resistance when pierced with a knife (note: if the sweet potatoes finish, remove and set aside while you finish roasting the squash). Remove from the oven and when the pieces are cool enough to handle, scoop out the squash and sweet potato flesh – discarding the skins. Set aside.
- Heat the remaining 1 tablespoon of olive oil in medium-sized soup pot. Add the diced onion and a generous pinch of kosher salt, and sauté over low heat until soft and completely translucent, roughly 5 to 7 minutes. Add the garam masala and ground ginger. Stir and cook for an additional minute or two, or until fragrant. Add the 3½ cups broth and roasted squash and sweet potato. Bring to boil, then reduce to low and simmer for 10 to 15 minutes, stirring occasionally.
- Puree the soup in a high-powered, large capacity blender, such as a Vitamix, until very smooth. You may need to do this step in batches. Return the blended soup to the pot and bring to a very low simmer. Add the coconut milk and juice of ½ lime and stir until incorporated. If too thick, add an additional ½ cup broth or splash of water. Season to taste with salt and pepper, and another pinch of garam masala or ground ginger if desired.
- Serve and drizzle with leftover coconut milk and extra virgin olive oil.
This recipe was originally published in 2013, but has been updated with new instructions and images.
88 Comments on “Roasted Acorn Squash and Sweet Potato Soup”
I roasted an apple inside some foil while roasting the sweet potatoes and squash. Absolutely delicious recipe!
Made it tonight and it is delicious. I am so happy this soup is in my life.
Can’t wait to make this!
I loved this soup!
This was really delicious. I made the recipe as provided. Thank you – I needed a weigh to use acorn squash!
So glad you enjoyed it!
This sounds amazing! I have a two year old and am about to have another baby. Do you think this would work in a slow cooker or pressure cooker? Do you know if it freezes well? Planning ahead 🙂 can’t wait to try this delicious looking recipe!
Hi Michelle! Great question. I think you could definitely make it in the slow cooker – I would still sauté the onion (and the spices) in a separate skillet though before adding them to the slow cooker (or if you have a slow cooker that has a sauté function, use that!). I might reduce the broth slightly by a half cup or cup, and then you can always add more at the end if it is too thick.
I generally always have success freezing these types of soups! Just allow it to thaw completely before reheating, and reheat slowly since it contains coconut milk. Sometimes I tend to need to add some water or additional broth for frozen soups and I always taste and season again before serving. Hope this helps!! Congrats on your new addition!
Hi Laura! Thank you so much for your reply and great tips! Can’t wait to get this cooking!
nutrition information – how fattening is this recipe?
who cares! its delicious and nothing in it is bad for you.
It was amazing!! Even my non Indian food loving husband had 2 bowls! I didn’t have cloves so I substituted allspice, and I made my own garam masala by mixing equal amounts of each of its 5 ingredients, the substituted allspice, cinnamon, pepper, cardamom and cumin, plus a generous amount of ginger and the whole can of coconut milk cuz I wasn’t sure what I’d do with the leftover. It’s so good I can’t believe it! Thanks for the recipe
So happy to hear that!
You are using lite coconut milk in this recipe. Would whole coconut milk make it creamier or just make it too heavy?
Hi Babs! Whole fat coconut milk would definitely work and taste great. It will obviously be a bit creamier and richer, but probably in a good way! I’ll add a note to the recipe – but thanks for asking!
The only addition I’d make to this is to deglaze the pan that you bake the vegetables in. I’d bake the onions, too. I love how they caramelize.
I just bought squash and sweet potatoes last week, and am planning on cooking for the week this afternoon. I’m baking mushrooms for mushroom barley soup, too.
Garam masala is great in pancakes and baked goods, too. Yum. Pumpkin pie with this is amazing, too.
Oh, I forgot to mention that this is a great soup to make in the pressure cooker when you’re in a hurry. Chop the veg, steam them in the pressure cooker on the rack or steam basket, and just pull the skin off them with tongs. Puree in the pot with an immersion blender.
I also add diced crystallized ginger to my pumpkin pie. I’m pondering using coconut milk in my next batch. I’m using ginger snaps for the crust this year, too. I’m so sick of traditional pies. Tradition is the death of innovation.
This soup turned out awesome! The only change I made was that I added 2 cups of navy beans (plus extra vegetable stock) to the blender for extra protein and creaminess. I will definitely be making this again! Thanks!
Awesome! I’ve added white beans to another similar soup and loved it too. Thanks for the idea, suggestion, and feedback Courtni. I appreciate it!
My son can’t have coconut milk because it’s high in fructose. Could I substitute coconut milk with heavy cream or milk?
Yes! You can definitely substitute out the coconut milk for heavy cream or milk (I would recommend whole, definitely not 2% or skim). It won’t complement the flavors of the rest of the soup quite as well, but it will definitely work. Let me know how it turns out!
Made this soup yesterday and it is by far one of my new favorites!! Thank you for sharing it
Love this soup! Added a few red pepper flakes before blending.
So glad you like it! Thanks for the feedback!
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This soup was really delicious! Even my 5 and 3 year olds loved it. For toddlers to ask for seconds is truly saying something! The only change I made was to add a Tbsp of maple syrup. Thank you for the wonderful and easy recipe. It will be a keeper in our house!
So thrilled to hear that you enjoyed it and that your kids did as well – I’m going to remember that when I have kiddos of my own ?
Delicious coconut milk recipe. I didn’t have the Indian spice combo but I got the gist. I used a touch of cumin nutmeg and cinnamon, a few crushed coriander seeds, upped the ginger and a touch of chili pepper. Delicious and hearty without lactose effects. Thank you! A big hit.
So thrilled you enjoyed it Tracey! I love this soup too. Glad that you could improvise the spices and make it work for you! 🙂
I have made this soup twice since I found it on Pinterest 2 weeks ago. It is my new favorite! It’s so easy to make, and absolutely delicious. Thanks so much for sharing!
Made this tonight and it was very good! I made as written and it was on the sweeter side for our savory-minded family so we added Bragg’s Liquid Aminos (soy sauce) and hot sauce, then topped with goat cheese. Preteen, teen and husband are all eating it happily as I type! Thank you!
Thanks so much Laurel! Love your suggestions. I totally agree – this soup is definitely on the sweeter side (I tend to be a savory person myself too, but don’t mind it as much when it comes to squash). Thanks for the feedback!
Added the onion, a couple of left over carrots and the masala to the roasting pan – will be interesting to see if the taste is the same as I made it last time (yummy). Could be even easier!
Do you need to peel the sweet potatoes?
Are you supposed to remove the sweet potato skins?
Hi Dave! So sorry about that. I just fixed the recipe. It was supposed to read “scoop the squash and potato flesh from their skin…” Yes! You definitely want to discard the sweet potato skin. Sorry for the confusion!
This is super easy and came out delicious! Perfect way to kick off the Fall season!
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Made this last night- delish! The only thing was it was a bit more labor intensive than I thought it would be, but at least I have leftovers!
I added a lot more ginger and garam masala at the end, as well as a few tablespoons of honey and a teaspoon of cayenne pepper to give the soup a little bit more flavor.
LOVE this soup recipe! I downright love pureed soups, and this combo does not disappoint. I’m making it as I type this….I love the smell of roasting things and sauteed onion. mmm-M!
Yay! So happy to hear that. Thanks for the feedback Sandy!
Made this today with my vitamix I received for Christmas. It was amazing! Thanks for sharing!
I’ve made this three times this fall and winter. It never disappoints. Grateful reader!
That makes me so happy! Thank you Emma!
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OMG – this is delicious!!! Made a butternut ginger squash the other day and when I said I wanted to make this my boyfriend, said – it can’t be better – this was SOOOO MUCH BETTER – just delicious – great recipe!
This makes me SO happy! 🙂
What a great recipe! Made it for dinner the other night and my (picky) husband says, “mmmm… very Fall-y”. And It made TONS OF SOUP! Lunch all week 😀 Thanks!
Thank you so much Jeni!! So glad you enjoyed it, and I really appreciate you taking the time to give me the feedback. Soup leftovers are the BEST leftovers 🙂
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Most soup recipes feature butternut squash, not acorn. That was intriguing to me. Pinned.
Thanks so much Suzanne!
This recipe is excellent. I have made it several times with different vegetables (butternut squash, acorn squash, carrots, and sweet potatoes) and even tried a sage and butter flavor in place of the garam masala. It is delicious everytime. Thank you for sharing!!!
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Man, this is perfect for fall — and we’ve gotten obsessed with acorn squash over at my house! Wish I had a big bowl right now.
Thanks so much Meg! I keep buying more and more squash every time I go to the store. I can’t help it–especially when I know it won’t be there in a few months time 🙂
I always feel that pumpkin and sweet potatoes are an either or situation. This soup proves me wrong, obviously! So good looking Laura! And my garam masala never seems to decrease, I have a ton too.
Glad I’m not the only one with a massive stash of garam masala, haha! I don’t use it nearly enough–but it works so well with so many of my favorite fall foods. Thanks so much Paula !!
I can just imagine the amazing aroma as this soup bubbles on the stovetop! What a wonderful autumn soup. It looks so delicious, Laura!
Thanks Georgia!! I was eyeing your stuffed pepper soup the other day–looked so good.
Love soups too. Made one today also with coconut milk. Your recipe and pics are awesome!
Ooh what did you make?? I love hearing new recipe ideas (especially ones that involve me having to buy more coconut milk. I have a serious problem when it comes to that stuff.)
Thank you so much for the kind words, Archana!! It means a lot 🙂
Fall IS totally the best cooking/baking season! And soup is like a bowl full of fall! The the way you flavored this!
Yes, it totally is. Basically any time that I can get away with cooking whatever I want (and not sweating profusely in the process), I’m incredibly happy. Thank you, thank you!
Squash and sweet potatoes are my autumn dream come true! Add in coconut and I’m even more in love! 🙂
I keep buying more and more squash and sweet potatoes at the store every week. Can’t get enough!! Thanks Sues!
I am not finding your recipe for squash and sweet potato soup. It sounds wonderful!
Coconut milk can do no wrong! Pinned!
So very true. I have a problem when it comes to coconut milk. I literally have to stop myself, otherwise every other recipe on the blog would include it, haha! Thanks so much Averie!
This looks delicious! I love the addition of garam masala (one of my favorites that I use in spicy potatoes with yogurt gravy!). I’m thinking this might be how we start off Thanksgiving, which we are hosting this year 🙂
Ooh that potato dish sounds amazing. Let’s swap!!! 🙂
Sounds delicious! Fall is my favorite season for food too : )
Isn’t it the best?!? Thanks so much Natalie!!
Looks good Laura! I have yet to make a soup this fall. Maybe that is because I don’t have a kitchen right now?
Yeah, that might explain that… Just spoke to Brian today! Glad you’ll have access to a new fancy kitchen this weekend!
This is gorgeous!! Wow and the flavors sound incredible! I love making soup too, it is the perfect way to spend a fall day!
Yes! I love how relaxing it is to just chop tons of ingredients and cook a one pot meal. Thanks Tieghan! 🙂 Now I just need a side of skillet cookie….
Gorgeous! I love soups like this — so perfect for fall.
Thanks so much Rachel!! Can’t wait to make more during the coming months…
beautiful pictures for a yummy soup! you can never have too much squash!
Thanks Ali! Nope, you can never have enough squash. 😉
I’m actually so scared to make this. It sounds amazing, but curry always makes me sick (and some other Indian spices). But the truth is I have no idea which spice in curry spices is the culprit so I really want this one to be okay. Will probably make a small bowl with the garam masala to see how I feel then just add nutmeg to the rest to see how it goes.
How did that work? I am allergic to something in Curry powder…
Hey Charlene? Did you mean that you tried this? Not sure what your comment means!