This thick and creamy gluten free acorn squash soup is pure fall comfort food. Toss in some homemade pumpkin spice gluten free croutons and you have the perfect autumn squash soup!
You get two recipes today! I include both dairy-free and vegan options so anyone can enjoy this 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 just seemed to explode with flavor on your tongue? This is that soup for me. I have many thoughts as to why this homemade roasted acorn squash soup turned out so flavorful, but I honestly think it is because I roasted and caramelized the acorn squash before adding it to the soup.
Soup is comfort food to me when the weather starts to get chilly, it has a rich earthy flavor that is best with fresh in-season winter squash. If you love soup as much as we do, you will want to check out all of my delicious gluten free soup recipes!
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. (If you are craving something more traditional, I made a delicious Ricotta and Strawberry Stuffed French Toast recipe with Franz.)
Why this recipe is so great:
It is easier and cheaper to make your own croutons. You can season them anyway you like and this pumpkin spice flavoring is perfect for fall!
We used to add croutons to salads and soups all of the time. Well, homemade croutons are a lot easier to make than you may think! These easy pumpkin-spiced gluten free croutons are the perfect compliment for this creamy acorn squash soup.
Anyways, I can't say enough good about Franz Bakery. They make their gluten free bread in a dedicated gluten free facility, away from their regular bakery. Their bagels are to die for, and my kids will actually fight over the last bagel in the bag!
If you haven't tried their bread yet, you can order them online...or if you are one of the lucky ones, your Costco will have some.
Ingredients you need:
- a gluten free loaf of bread
- 1 acorn squash (large) - I love the sweetness of acorn squash. You can use butternut or kabocha squash instead.
- olive oil
- vegetable broth - I like to use low sodium vegetable broth, but either is fine to use.
- onion - I prefer yellow onions for this recipe
- garlic - you can use minced cloves or jarred minced garlic
- ground cinnamon
- ground chipotle
- ground ginger
- optional parmesan cheese
How to season croutons:
You will love how easy gluten free croutons are really easy 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.
How to Roast Acorn Squash:
As I mentioned earlier, the reason this soup is so good is because of the roasted acorn squash. I slow roasted the squash in order for it to soften and caramelize.
- Preheat your oven to 350º F degrees.
- 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.
Directions to make the soup:
The squash is so tender, it almost scoops like ice cream :-). Scoop out the flesh and add to a soup pot with the other ingredients. Cook until everything is soft.
Step 1: In a pot, add the garlic, oil, and onion. Cook on medium heat for 5 minutes until the onions become clear in color.
Step 2: Scoop out the roasted acorn squash and add to the pot. Pour in the vegetable broth and seasonings.
Step 3: Cover and bring to a boil. After boiling for 5 minutes, reduce the temperature to simmer and cook an additional 10-15 minutes so the flavors can all mesh together.
Step 4: Once everything is cooked, use an immersion blender to puree all of 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, feel free to use a Vitamix or blender.
Step 5: Once the soup is blended, add the parmesan cheese. It will be really creamy. Ladle it into soup bowls.
Top with the homemade gluten free pumpkin spice croutons!
Your squash is done baking when it is soft. See the picture below? The winter squash caramelized and is ready to be added to the soup.
To make this acorn soup vegan, omit the parmesan cheese, or use vegan parmesan cheese.
This soup will keep up to 5 days in the refrigerator, or up to 4 months in the freezer.
You can easily make this soup ahead by roasting the acorn squash ahead. The roasted squash will keep up to 5 days in the refrigerator, and you can use this anytime to make the soup.
If you love winter squash, don't forget to check out all of my best winter squash recipes!
More delicious gluten free winter squash recipes:
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Roasted Acorn Squash Soup with Homemade Croutons
- 1 acorn squash (large)
- 2 tablespoon olive oil
- 3 cups vegetable broth
- 1 onion (diced)
- 2 cloves garlic
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon chipotle (powdered, feel free to use more!)
- 1/8 teaspoon ginger (powdered)
- Optional 1/4 cup parmesan cheese
- Preheat oven to 375 F degrees.
- 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.
- 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.
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(*This post was updated from an old 10/2017 post.)