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!
(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.
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
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 breads 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 breads 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.
Next, it is time make the Acorn Squash Soup.
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 caramelize.
The squash is so tender, it almost scoops like ice cream :-).
I brushed the acorn squash with olive oil and then added a pinch of salt. When the acorn squash was finished, the pulp was soft and sweet. Add the squash to the soup and allow to simmer.
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!)
Once the soup is blended, it is really creamy.
To keep this acorn soup vegan, I made the parmesan cheese optional.
Are you ready to make this vegan acorn squash soup recipe?
An easy vegan roasted acorn squash soup recipe with crunchy homemade pumpkin spice 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 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.
More Yummy Soups to Add Croutons to: