This thick, creamy gluten free autumn squash soup is pure fall comfort food. Toss in some homemade pumpkin spice gluten free croutons, and you have the perfect autumn squash soup!
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(This post is sponsored by Franz Bakery. All fan ravings and opinions are my own.)
Have you ever had a soup that seemed to explode with flavor on your tongue? This is that soup for me. This creamy autumn squash soup gets its incredible depth of flavor from slow-roasting the acorn squash, which caramelizes the natural sugars before blending into a creamy base.
Soup is comfort food when the weather starts to get chilly. Its rich, earthy flavor is best with fresh, in-season winter squash. Today, you get two recipes! I include dairy-free and vegan options so that anyone can enjoy this soup!
It is easier and cheaper to make your croutons from scratch. You can season them any way you like, and this pumpkin spice flavoring is perfect for fall! We used to add croutons to salads and soups all the time. Well, homemade croutons are much easier to make than you think! These easy pumpkin-spiced gluten free croutons are the perfect complement for this creamy acorn squash soup.
Anyway, I can’t say enough good things about Franz Bakery. They make their gluten-free bread in a dedicated gluten-free facility, away from their regular bakery. If you haven’t tried their bread yet, you can order it online…or if you are one of the lucky ones, your Costco will have some.
When Franz Bakery asked me to create a recipe using their gluten-free 7-grain bread, I wanted to show you a fun new way to use their bread.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Acorn Squash (large) – I love the sweetness of acorn squash. You can use butternut or kabocha squash instead.
- Vegetable Broth – I like to use low-sodium vegetable broth, but either is fine to make this vegan acorn squash soup recipe.
- Onion – I prefer yellow onions for this recipe
- Garlic – You can use minced cloves or jarred minced garlic.
How to Roast Acorn Squash:
As I mentioned earlier, this soup is so good because of the roasted acorn squash. I slow-roasted the squash for it to soften and caramelize. (You can also roast your acorn squash in the air fryer.)
- Preheat your oven to 350º F.
- To slow roast your acorn squash, cut your squash in half.
- Scoop out the seeds.
- Brush olive oil on the yellow-orange flesh and sprinkle salt on it.
- Place your acorn squash in a pan face up.
- Bake for 30-45 minutes until the acorn squash is soft. (Note: baking time will vary by the size of your acorn squash.
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How to Make Creamy Roasted Acorn Squash Soup (Step-By-Step)
The squash is so tender it almost scoops like ice cream. Scoop out the flesh and add it to a soup pot with the other ingredients. Cook until everything is soft.
Step 1: Roast the acorn squash according to the directions above.
Add the minced garlic, oil, and onion to a large soup pot. Cook on medium heat for 5 minutes until the onions become clear in color. Scoop out the roasted acorn squash and add it to the pot. Pour in the vegetable broth and seasonings.
Step 2: Cover and bring the autumn squash soup to a boil. After boiling for 5 minutes, reduce the temperature to a simmer and cook an additional 10-15 minutes so the flavors can combine.
Once everything is cooked, use an immersion blender to puree the soup to make it creamy and smooth. (This is one of the easiest products to use, but you do want to be careful not to splash hot liquid onto your skin!) If you don’t have an immersion blender, use a Vitamix or high-speed blender.
Step 3: Once the soup is blended, add the Parmesan cheese. It will be really creamy. Ladle it into soup bowls.
Make the Pumpkin Spice Gluten-Free Croutons:
You will love how easy Gluten-Free Croutons are to make.
- Pull out a few slices of Franz Gluten Free Bread. (I had about 4 cups of bread cubes when I was done.)
- Cut the slices into squares. Add them to a bowl.
- Melt 2 tablespoons of butter and toss with the bread cubes.
- Sprinkle with 1 teaspoon of pumpkin spice and toss to coat. You can use all types of spices and seasonings to make breadcrumbs.
- Bake for 15 minutes at 300º F.
- Remove from the oven and allow to cool.
Allow the croutons to cool after baking. Add a few gluten-free pumpkin spice croutons on top of a bowl of this vegan acorn squash soup!
Make Ahead and Storage Tips:
- You can easily make this soup ahead by roasting the acorn squash. The roasted squash will last up to 5 days in the refrigerator, and you can use it anytime to make the soup.
- Store this vegan acorn soup in the refrigerator in an airtight container. This soup will last up to 4 days or 4 months in the freezer.
- Freeze leftover soup in Souper Cubes for easy single-serving portions. Ladle the soup into the cubes and then put the cover on and freeze. Remove the frozen blocks of soup and place them in a freezer-safe zipper bag.
Frequently Asked Questions:
Your squash is done baking when it is soft. See the picture below. The winter squash is caramelized and is ready to be added to the soup.
To make this acorn soup vegan, omit the Parmesan cheese or vegan Parmesan cheese.
More Gluten-Free Winter Squash Recipes:
Winter squash is sweet and a staple in our home during the winter months. If you enjoy cooking winter squash, here are some of our favorite recipes:
- Stuffed Kabocha Squash
- The best Gluten Free Winter Squash Recipes for fall!
- Quick and Easy Vegan Butternut Squash Soup
- Paleo Chocolate Brownies (hidden winter squash!)
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Roasted Acorn Squash Soup with Homemade Croutons
Ingredients
- 1 acorn squash (large)
- 2 tablespoon olive oil
- 3 cups vegetable broth
- 1 diced onion
- 2 cloves minced garlic minced
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground chipotle (powdered, feel free to use more!)
- ⅛ teaspoon ground ginger
- Optional 1/4 cup parmesan cheese
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Instructions
- Preheat oven to 375º F.
- Slice the acorn squash in half and scoop out the seeds.
- Brush with olive oil (one tablespoon) and sprinkle a tiny pinch of salt over the halves.
- Place face up on a baking sheet and bake the squash until the top looks caramelized. (About 30 minutes)
- In a pot, pour in the remaining tablespoon of olive oil.
- Add the diced onion and garlic and saute until the onion is soft.
- Scoop out the acorn squash pulp and add to the pot. Pour in the vegetable broth and seasonings. Cover and bring to a boil.
- Allow to boil for 5 minutes, then turn the temperature to low and simmer another 10 minutes.
- Use an immersion blender (or regular blender) to liquefy the ingredients.
- Add optional parmesan if you don’t need this soup to be vegan. Top with homemade croutons.
Notes
- You can use canned pureed acorn squash or roast your acorn squash fresh.
- Trader Joe’s carries a great canned pureed squash that is delicious in this recipe. If you use canned, this recipe is ready in under 20 minutes.
- When making the gluten-free croutons, you can season them with pumpkin spice or any other seasoning, making this recipe so flexible!
- If you don’t have an immersion blender, you can use a Vitamix or regular blender. Just be careful if you use a blender with a plastic container to make sure it can handle the hot liquid without melting.
- Store leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated from an old 10/2017 post.)
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
oh man, didn’t even think about all the people affected by the recent hurricanes with dietary restrictions! what a lovely company to take care of their gluten free friends during a difficult time. and this recipe made me SO ready for fall – looks amazing!
Hurricanes, and any natural disaster for that matter, can be really scary!