Roasted Acorn Squash and Sweet Potato Soup

Acorn squash and sweet potato are roasted and blended together with sauteed onion, garam masala, ginger, and coconut milk to create a healthy and delicious fall soup.

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY flavor-packed fall soup! [Naturally dairy-free and vegan.]

I’ve officially decided that fall is my favorite food season.  Summer comes in at a close second, but fall wins, hands down.  There aren’t many dishes you can’t get away with making at this time of year–the options and possibilities are endless.

One of the main reasons why fall gets me so excited is due to the fact that I can finally, finally make hot soups!  Lots and lots of soups.  A hearty bowl of soup, along with a couple slices of great bread, is my go-to dinner at this time of year.

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY flavor-packed fall soup! [Naturally dairy-free and vegan.]

Plus, and this goes without saying, soups make the best leftovers, period.  In fact, they usually taste better the second day…and there aren’t a whole lot of dishes out there that you can say that about.

Have I also mentioned that soup is quite possibly one of my most favorite things to make in the kitchen?  Besides baked goods, of course. [Don’t worry, there is another one in the works as we speak.]

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY flavor-packed fall soup! [Naturally dairy-free and vegan.]

For some reason, I have an easier time experimenting and playing around with soup recipes than almost any other type of dish.

Soup, particularly pureed soups, are a blank canvas.  You can flavor and play around with them in so many different ways–use different vegetables, roast the ingredients, add various seasonings, vary the texture, add creamy elements, add fun garnishes, etc, etc.  I could go on and on…

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY flavor-packed fall soup! [Naturally dairy-free and vegan.]

In an effort to not completely drown you in pumpkin recipes (I’ve only had it once, but Pinterest is sort of making me feel like I’ve been eating it for months–so I figured we might be on the same boat), I decided to make this soup with another, less publicly enamored fall squash.

To be specific, roasted acorn squash!  Plus a little bit of sweet potato as well to add a touch more sweetness.

When I first came up with the vague idea for this roasted acorn squash and sweet potato soup, I was initially interested in doing something with curry powder, but after taking a long hard look into my (disorganized) spice cabinet, I noticed a ton of garam masala….and it got me thinking.

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY flavor-packed fall soup! [Naturally dairy-free and vegan.]

Garam masala, a fairly well known North Indian spice mix, is typically made black and white peppercorns, cloves, cinnamon, cumin seeds, and cardamom pods.  In other words, it includes some of the best autumnal warming spices ever.

Warming spices that are happen to pair wonderfully with roasted acorn squash, sweet potato, and sauteed onion.   The addition of ginger, which adds just the slightest zing to every spoonful, and creamy (light) coconut milk take it to the next level.  Enjoy!

Roasted Acorn Squash and Sweet Potato Soup

Yield: 4-6 Large Servings

Prep Time: 20 minutes

Cook Time: 1 hour and 15 minutes

Total Time: 1 hour and 30 minutes

Print Print Recipe


  • 2 -3 lb acorn squash, sliced lengthwise in half and seeds removed
  • 3 small sweet potatoes (~1 lb)
  • 2-3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 1 teaspoon garam masala
  • ¾ teaspoon ground ginger
  • 3 ½ cups vegetable broth (or chicken broth)
  • 2/3 cup light coconut milk
  • salt
  • pepper


  1. Preheat oven to 400 degrees (Fahrenheit). Slice the acorn squash in half (lengthwise) and remove the seeds and guts--place cut side up on a large baking sheet, drizzle with 1-2 tablespoons of olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut side down on the baking sheet along with the acorn squash.
  2. Roast for 45 minutes to an hour, or until both the potato and acorn squash are fork tender and very soft. Remove from oven and when cool enough to handle, remove the squash and sweet potato flesh from their skin and set aside in a large bowl. Discard the skin.
  3. Meanwhile, heat the remaining tablespoon of olive oil in medium-sized soup pot. Add the onion and saute over low heat until soft and completely translucent.
  4. Add the ground ginger and garam masala and cook for an additional minute or two, stirring constantly, until fragrant. Add the vegetable broth, roasted squash, and sweet potato.
  5. Bring to low simmer, cover, and cook for an additional for 10-15 minutes.
  6. Puree in a blender (in batches, if necessary) and return to heat. Add the coconut milk and stir until well combined. Season with salt and pepper to taste (at this point, you can also add an additional pinch of ginger or garam masala, if you so desire).
  7. Serve hot and drizzle with a spoonful of coconut milk and touch of extra virgin olive oil.

Acorn squash and any type of potato desperately needs salt--so don't skimp on the seasoning!

Creamy Roasted Acorn Squash and Sweet Potato Soup. An EASY soup for fall! Naturally dairy-free and vegan.

57 Responses to “Roasted Acorn Squash and Sweet Potato Soup”

  1. #
    Ali @ Inspiralized — October 29, 2013 @ 8:29 am

    beautiful pictures for a yummy soup! you can never have too much squash!

    • Laura replied: — October 29th, 2013 @ 11:40 pm

      Thanks Ali! Nope, you can never have enough squash. 😉

  2. #
    Rachel Cooks — October 29, 2013 @ 9:05 am

    Gorgeous! I love soups like this — so perfect for fall.

    • Laura replied: — October 29th, 2013 @ 11:41 pm

      Thanks so much Rachel!! Can’t wait to make more during the coming months…

  3. #
    Tieghan — October 29, 2013 @ 9:13 am

    This is gorgeous!! Wow and the flavors sound incredible! I love making soup too, it is the perfect way to spend a fall day!

    • Laura replied: — October 29th, 2013 @ 11:42 pm

      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….

  4. #
    pippa@popovertopippas — October 29, 2013 @ 10:04 am

    Looks good Laura! I have yet to make a soup this fall. Maybe that is because I don’t have a kitchen right now?

    • Laura replied: — October 29th, 2013 @ 11:43 pm

      Yeah, that might explain that… Just spoke to Brian today! Glad you’ll have access to a new fancy kitchen this weekend!

  5. #
    Natalie :: Tastes Lovely — October 29, 2013 @ 11:36 am

    Sounds delicious! Fall is my favorite season for food too : )

    • Laura replied: — October 29th, 2013 @ 11:44 pm

      Isn’t it the best?!? Thanks so much Natalie!!

  6. #
    Batya — October 29, 2013 @ 12:32 pm

    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 :)

    • Laura replied: — October 29th, 2013 @ 11:45 pm

      Ooh that potato dish sounds amazing. Let’s swap!!! :)

  7. #
    Averie @ Averie Cooks — October 29, 2013 @ 12:46 pm

    Coconut milk can do no wrong! Pinned!

    • Laura replied: — October 29th, 2013 @ 11:46 pm

      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!

  8. #
    Sues — October 29, 2013 @ 2:17 pm

    Squash and sweet potatoes are my autumn dream come true! Add in coconut and I’m even more in love! :)

    • Laura replied: — October 29th, 2013 @ 11:47 pm

      I keep buying more and more squash and sweet potatoes at the store every week. Can’t get enough!! Thanks Sues!

  9. #
    Kelli @ The Corner Kitchen — October 29, 2013 @ 3:55 pm

    Fall IS totally the best cooking/baking season! And soup is like a bowl full of fall! The the way you flavored this!

    • Laura replied: — October 29th, 2013 @ 11:48 pm

      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!

  10. #
    Archana@ feedingthefoodie — October 29, 2013 @ 11:41 pm

    Love soups too. Made one today also with coconut milk. Your recipe and pics are awesome!

    • Laura replied: — October 29th, 2013 @ 11:50 pm

      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 :)

  11. #
    Georgia @ The Comfort of Cooking — October 30, 2013 @ 2:32 pm

    I can just imagine the amazing aroma as this soup bubbles on the stovetop! What a wonderful autumn soup. It looks so delicious, Laura!

    • Laura replied: — November 1st, 2013 @ 1:20 am

      Thanks Georgia!! I was eyeing your stuffed pepper soup the other day–looked so good.

  12. #
    Paula @ Vintage Kitchen Notes — October 31, 2013 @ 6:28 am

    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.

    • Laura replied: — November 1st, 2013 @ 1:18 am

      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 !!

  13. #
    Meg — October 31, 2013 @ 9:49 am

    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.

    • Laura replied: — November 1st, 2013 @ 1:25 am

      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 :)

  14. #
    Becca — December 24, 2013 @ 2:11 pm

    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!!!

  15. #
    Suzanne Holt — September 19, 2014 @ 8:56 am

    Most soup recipes feature butternut squash, not acorn. That was intriguing to me. Pinned.

    • Laura replied: — September 20th, 2014 @ 4:39 pm

      Thanks so much Suzanne!

  16. #
    Jeni — October 9, 2014 @ 10:30 am

    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!

    • Laura replied: — October 9th, 2014 @ 10:35 am

      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 :)

  17. #
    heather — November 4, 2014 @ 8:52 pm

    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!

    • Laura replied: — November 7th, 2014 @ 1:39 pm

      This makes me SO happy! :)

  18. #
    Emma — December 15, 2014 @ 8:39 pm

    I’ve made this three times this fall and winter. It never disappoints. Grateful reader!

    • Laura replied: — December 16th, 2014 @ 12:40 am

      That makes me so happy! Thank you Emma!

  19. #
    Kerry — January 1, 2015 @ 6:23 pm

    Made this today with my vitamix I received for Christmas. It was amazing! Thanks for sharing!

  20. #
    Sandy — January 3, 2015 @ 11:17 am

    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!

    • Laura replied: — January 3rd, 2015 @ 3:21 pm

      Yay! So happy to hear that. Thanks for the feedback Sandy!

  21. #
    Stacy Stuart — January 10, 2015 @ 4:11 pm

    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.

  22. #
    Layla — October 1, 2015 @ 4:39 pm

    This is super easy and came out delicious! Perfect way to kick off the Fall season! 

  23. #
    Dave — October 10, 2015 @ 10:18 am

    Are you supposed to remove the sweet potato skins?

    • Laura replied: — October 10th, 2015 @ 10:25 am

      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!

  24. #
    Dave — October 10, 2015 @ 11:11 am

    Do you need to peel the sweet potatoes?

  25. #
    Margaret — November 10, 2015 @ 5:58 pm

    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!

  26. #
    Laurel — November 15, 2015 @ 6:43 pm

    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!

    • Laura replied: — November 16th, 2015 @ 10:45 am

      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!

  27. #
    Shannon — November 16, 2015 @ 9:01 pm

    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!

  28. #
    Tracey — November 21, 2015 @ 7:55 pm

    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.

    • Laura replied: — November 22nd, 2015 @ 10:46 am

      So thrilled you enjoyed it Tracey! I love this soup too. Glad that you could improvise the spices and make it work for you! :)


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