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Roasted Acorn Squash and Carrot Soup Recipe

This vegetarian acorn squash and carrot soup is healthy, bright, and full of warming flavor—perfect for chilly days.

Try my Sausage Stuffed Acorn Squash or Instant Pot Spaghetti Squash next.

bowl of vegetarian acorn squash and carrot soup beside rye bread slices

This post was originally published on October 19, 2015. I’m updating older posts with new photos and clearer instructions.

pot with acorn squash carrot soup

I’m not the biggest fan of long, cold falls—here in Alberta it often means winter lasts for months. Still, I do appreciate the foods that come with the season.

soup mug with vegetarian acorn squash and carrot soup beside rye bread slices

I hadn’t made this acorn squash and carrot soup since the original post and was reminded how comforting and tasty it is. It’s simple to prepare and consistently popular with readers—so I updated the photos and clarified the recipe to make it even easier to follow.

I adore carrots and often cycle through phases of eating a lot of them. Fresh carrot juice is a favorite, and carrot-based soups like this one are a natural fit.

pot filled with acorn squash carrot soup

This version uses butter, so it’s not vegan as written; you can make it vegan easily by substituting plant-based butter or omitting it. Fresh chives are a lovely optional garnish when available.

If you like cozy fall soups, you may also enjoy butternut squash soup, carrot and celery root soup, pumpkin and cauliflower soup with ginger, or a roasted corn and cauliflower soup.

close-up of acorn squash carrot soup in a soup mug beside bread slices

I hope you love this squash and carrot soup—let me know if you have any questions or comments.

This vegetarian acorn squash and carrot soup is healthy, fresh, flavorful, and takes the chill off.
4.70 from 10 votes

Acorn Squash and Carrot Soup

By Natasha Bull
This easy squash soup is healthy, bright, and full of flavor.
Prep: 20 minutes
Cook: 40 minutes
Inactive time:: 15 minutes
Total: 1 hour 15 minutes
Servings: 4
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Ingredients

  • 1 acorn squash peeled and cut into cubes
  • 2 pounds carrots (about 8 large) cut into rounds
  • 1/2 medium onion chopped
  • 2 sticks celery chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 2 dashes Italian seasoning
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Instructions

  • Prep the squash and carrots. Cut the squash into quarters (or smaller pieces), peel with a vegetable peeler, and cube. Slice the carrots into rounds. Chop the onion and celery.
  • In a large pot, melt the butter with the olive oil over medium heat.
  • Add the onion and celery and cook over medium-high heat for about 5 minutes, stirring often, until softened.
  • Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot.
  • Bring to a boil, then reduce heat to medium-low. Cover with the lid slightly ajar and simmer for about 30 minutes, or until the vegetables are tender (time varies with chop size).
  • Let the soup cool at least 15 minutes. Working in batches, blend until smooth using a regular blender or an immersion blender.
  • Season with salt and pepper to taste and serve immediately. Store in the refrigerator for several days or freeze for up to 3 months. Garnish with snipped fresh chives if desired.

Notes

  • Serves 4–6.
  • Nutritional information is an estimate and provided as a courtesy; ingredient variations may affect accuracy.

Nutrition

Calories: 239kcal, Carbohydrates: 38g, Protein: 3g, Fat: 10g, Fiber: 9g

Nutrition information is automatically calculated and should be used as an approximation.

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