This thick and creamy roasted acorn squash soup is pure comfort food. Toss in some homemade pumpkin spice gluten free croutons and you have the perfect autumn squash soup!
If you love winter squash, don’t forget to check out all of my best winter squash recipes!
(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 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!
Acorn Squash Recipes
If you love acorn squash, you will want to check out this Acorn Squash Risotto and these Gluten Free Acorn Squash White Chocolate Cookies! The roasted acorn squash adds so much creaminess to these 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.)
Croutons are one thing we haven’t really had since going gluten free was croutons. Do you have those special things you used to eat before you were gluten free?
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 acorn squash soup.
The first step to making these two recipes is to start the gluten free croutons. Take a loaf of Franz Bakery Gluten Free Bread. (I used their gluten free 7 grain bread, but I bet their gluten free raisin bread would be fabulous to make croutons with as well!)
See this bag that the bread is sealed in? It allows your gluten free bread to stay fresh until you open it. (Once opened, I store my gluten free bread in the freezer.)
This special packaging also allowed for something special recently!
When the hurricane tore through Houston last month, the food banks were in desperate need of gluten free foods for evacuees. Franz donated cases of gluten free bread to Houston shelters so that anyone who needed gluten free could have it.
I really LOVE when companies give back to help people!! They even have a foundation set up to handle donations for those in severe need.
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.
How to make homemade gluten free 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.
- Optional: Sprinkle with 1 teaspoon of pumpkin spice and toss to coat.
- Bake for 15 minutes at 300 degrees.
- Remove from the oven and allow to cool.
Each bread piece was cut into 1-inch cubes.
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 350F 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.
How do I know when the winter squash is done baking?
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.
How to make a creamy acorn squash 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.
Once everything is cooked, I 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.
Once the soup is blended, it will be really creamy.
Can you make this acorn squash soup dairy-free?
To make this acorn soup vegan, omit the parmesan cheese, or use a vegan parmesan cheese.
More Delicious Gluten Free Winter Squash Recipes:
- Gluten Free Maple Butternut Squash Tart
- Easy Guten Free Pumpkin Alfredo Sauce
- Gluten Free Butternut Squash Quick Bread
- Delicata Squash Quesadillas
And if you love onions, you are going to LOVE this easy Gluten Free Onion Soup recipe! It has all of the yummy caramelized onion and melty cheese flavors!
- 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 350 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 76 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 515mg Carbohydrates: 8g Fiber: 2g Sugar: 1g Protein: 1g
(*This post was updated from an old 10/2017 post.)