Why You’ll Love This Recipe

This recipe celebrates fall with rich, comforting flavors. The roasted squash bowls are edible and lightly sweetened, complementing the creamy soup inside. Coconut milk adds a silky texture, while cinnamon, thyme, sage, and bay leaves create a harmonious, aromatic profile. It’s perfect for holiday dinners, special gatherings, or a cozy weeknight meal.

Ingredients

For the Squash Bowls:

2 medium acorn squash, halved
1 tablespoon olive oil
1 tablespoon granulated sugar
Salt and pepper, to taste

For the Soup:

1 1/2 tablespoons olive oil
1 cup diced yellow onion
2 large cloves garlic, minced
1 pound butternut squash, peeled and cut into 1” cubes
1 sweet potato, peeled and cut into 1” cubes
4 large carrots, peeled and cut into 1/2” pieces
1 quart vegetable broth
1 teaspoon fresh thyme
4 sage leaves, minced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 cup full-fat coconut milk

For Serving:

Kale chips
Pomegranate arils
Pumpkin seeds
Toasted sage leaves

Directions

Prepare the squash bowls: Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, sprinkle with sugar, salt, and pepper. Roast cut-side down for 25–30 minutes, until tender but still holding shape.
Cook the soup: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
Add vegetables and broth: Stir in butternut squash, sweet potato, carrots, vegetable broth, thyme, sage, bay leaves, salt, pepper, and cinnamon. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20–25 minutes.
Blend the soup: Remove bay leaves. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender. Stir in coconut milk and adjust seasoning to taste.
Serve: Ladle the soup into roasted acorn squash bowls. Top with kale chips, pomegranate arils, pumpkin seeds, and toasted sage leaves for a festive presentation.

Servings and Timing

Servings: 4–6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

Use butternut squash only for a sweeter soup base.
Add roasted garlic for extra depth of flavor.
Swap coconut milk for heavy cream or cashew cream for a different richness.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat. Roasted acorn squash bowls are best served fresh but can be roasted ahead and stored in the fridge for up to 2 days.

FAQs

Can I make this soup vegan?

Yes! Using vegetable broth and coconut milk makes this soup fully vegan.

Can I prepare the squash bowls ahead of time?

Yes, roast them a day in advance and reheat in the oven before serving.

Can I freeze the soup?

Yes, freeze in an airtight container for up to 2 months. Reheat slowly and stir in coconut milk after thawing.

Can I use canned pumpkin instead of fresh squash?

You can, but fresh squash gives a better texture and flavor.

Can I make this soup spicier?

Yes, add a pinch of cayenne pepper or a dash of nutmeg for more warmth.

Conclusion

Creamy Fall Soup in Acorn Squash Bowls is a festive, comforting, and visually stunning dish that celebrates the best of fall produce. With its smooth, spiced soup, edible squash bowls, and colorful garnishes, it’s perfect for entertaining or enjoying a cozy seasonal meal.