Autumn Acorn Squash Soup

Autumn Acorn Squash Soup

*VIDEO included* Delicious, comforting, creamy vegetarian soup without cream or milk. Onion-free, low-lactose, low-FODMAP.

By, variation of Ina Garten’s winter squash soup

I’m always looking for soups that are high in flavor and easy to digest. The original recipe by Ms. Garten is delicious, and sadly, like many delicious things, it is a mega no-no for my stomach (calls for 1 butternut squash and onion).

In this recipe, the acorn squash tastes so similar to the butternut squash, and the Onion-Infused Oil adds plenty of onion flavor without the heartache/burn. Whereas the cream in the original recipe makes the soup extra-special, it also makes it extra high in fat and calories and very off-limits to my Mr. Wonderful. Now we have a great soup that we both are able to enjoy on a chilly Houston evening (we DO have a few of those, believe it or not).



  1. Cut acorn squash into halves along the natural curved partitions (you should have four halves). Remove seeds and discard. Do not peel. Place squash into a large stock pot, cover with water. Over high heat on stovetop, bring to a boil, and boil for 10 minutes or until squash is tender when pricked with a fork. Drain, place into a large bowl, and allow to cool.
  2. Remove peel from squash by using the back of a soup spoon. Cut squash into 1-inch pieces. Set aside.
  3. While squash is cooling, using the same stock pot, dry it completely, then and add oil. Add butter to oil; melt butter over medium-high heat on stovetop. Add pumpkin puree, acorn squash pieces, stock, salt, and pepper. Bring to a simmer, and then reduce heat to low and cover; simmer for 5-10 minutes. Remove from heat.
  4. Using an immersion blender (or working in small batches with a standing blender – be sure to cover lid with kitchen towel), blend soup so that there are some pieces of squash still visible, but not chunky.


  • Serve warm. Pairs well with croutons, crusty bread, or Teff Savory Biscotti. Garnish with a drizzle of olive oil and a sprinkling of dried oregano or basil.
  • Store in refrigerator for up to 3 days. Store in freezer-safe container for up to 3 months; defrost overnight in refrigerator before using or on “defrost” setting of microwave for several minutes.
  • If using butternut squash in place of acorn squash, use 1 butternut squash. Peel butternut squash with vegetable peeler, cut into two halves lengthwise, remove the stem end, scoop out seeds, and cut into large (1 – 1 and ½ inch dice) pieces, and proceed with the boiling step. Skip the step about peeling post-boiling.