Roasted Acorn Squash Soup with Pumpkin Spice Croutons | Cozy Gluten Free Fall Soup

Warm up this fall with creamy roasted acorn squash soup topped with homemade pumpkin spice gluten free croutons. A comforting, dairy free, and gluten free soup everyone will love!

Introduction

There’s nothing more comforting than a bowl of creamy, warm soup on a chilly day. This roasted acorn squash soup captures all the cozy fall flavors in one bowl naturally sweet squash, creamy texture, and aromatic spices. But what truly makes this recipe special are the pumpkin spice gluten free croutons that add crunch, warmth, and just the right touch of sweetness.

This recipe is completely gluten-free, easy to prepare, and perfect for anyone who wants a comforting meal without heavy dairy or gluten.

Reader Review

⭐️⭐️⭐️⭐️⭐️
“This soup tastes like autumn in a bowl! The pumpkin spice croutons are addictive.” Jenna M.

Ingredient Notes:

This soup uses simple, wholesome ingredients that come together to make something truly elegant.

• Acorn Squash: Naturally sweet and creamy, it’s the perfect base for soup. Roasting enhances its flavor beautifully.
• Olive Oil: Helps caramelize the squash and adds richness.
• Onion & Garlic: Add savory balance and depth.
• Vegetable Broth: Keeps the soup light and allows the squash flavor to shine.
• Coconut Milk or Heavy Cream: Makes the soup luxuriously creamy and dairy-free if you prefer.
• Nutmeg & Salt: Add a hint of warmth and balance the sweetness.

How to Roast Acorn Squash:

1. Preheat your oven to 400°F (200°C).
2. Slice the acorn squash in half and remove the seeds with a spoon.
3. Brush the inside with olive oil and sprinkle with salt and pepper.
4. Roast face-down on a parchment-lined baking sheet for 35–40 minutes, until golden and soft.
5. Cool slightly, then scoop out the tender flesh and set aside.

This step intensifies the flavor, giving your soup a rich, caramelized sweetness that boiling can’t match.

How to Make Creamy Roasted Acorn Squash Soup (Step-By-Step)

1. Sauté Aromatics: In a large pot, heat olive oil. Add chopped onions and cook until translucent. Stir in minced garlic and cook for 1 more minute.
2. Add Squash: Add the roasted acorn squash flesh and stir to combine.

1. Simmer: Pour in vegetable broth and add salt, pepper, and nutmeg. Let it simmer for 10 minutes.
2. Blend: Use an immersion blender or transfer to a blender. Blend until perfectly smooth and creamy.

1. Add Cream: Stir in coconut milk (or heavy cream). Simmer gently for 2–3 minutes.
2. Serve Hot: Ladle into bowls and top with your homemade pumpkin spice croutons.

Make the Pumpkin Spice Gluten Free Croutons:

1. Preheat oven to 375°F (190°C).
2. Cut gluten-free bread into small cubes.
3. Mix melted butter (or coconut oil) with pumpkin spice, a pinch of brown sugar, and salt.

1. Toss bread cubes in the mixture until well coated.
2. Bake for 8–10 minutes, turning halfway until crispy and golden.

1. Cool completely before storing or adding to your soup.

These croutons are the perfect finishing touch — sweet, spiced, and crunchy!

Make Ahead and Storage Tips:

• Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months thaw overnight and reheat on the stove.
• Keep croutons separate to maintain their crunch.

Frequently Asked Questions:

Q: Can I use butternut squash instead of acorn squash?
Yes! Butternut squash works perfectly and gives a similar creamy texture.

Q: Can I make it vegan?
Absolutely! Use coconut milk and vegan butter for the croutons.

Q: Can I add protein?
Yes — try topping it with roasted chickpeas or shredded chicken for a hearty meal.

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Ingredients

• 1 large acorn squash – halved, seeds removed
• 2 tablespoons olive oil – for roasting and sautéing
• 3 cups vegetable broth – gluten-free preferred
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon – adds warmth and depth
• ½ teaspoon salt, or to taste
• ⅛ teaspoon chipotle powder – for a mild smoky kick (add more if you love heat!)
• ⅛ teaspoon ground ginger – enhances the sweetness of the squash
• Optional: ¼ cup grated Parmesan cheese – for extra creaminess and flavor.

Instructions

1. Preheat the Oven:
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Roast the Squash:
   Slice the acorn squash in half and remove the seeds. Brush each half with olive oil and place them cut-side down on the baking sheet. Roast for 30–35 minutes, or until tender and caramelized around the edges.
3. Sauté Aromatics:
   In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cooking for another minute until fragrant.
4. Add Seasonings:
   Mix in ground cinnamon, chipotle powder, ginger, and salt. Stir well to coat the onions with the spices.
5. Blend the Soup:
   Scoop the roasted acorn squash flesh into the pot. Pour in the vegetable broth and bring to a gentle simmer. Use an immersion blender (or transfer to a blender in batches) to puree until silky smooth.
6. Adjust Texture:
   If the soup is too thick, add more broth until you reach your desired consistency. Reheat gently and taste for seasoning.
7. Serve:
   Ladle the soup into bowls, top with Pumpkin Spice Gluten Free Croutons, and sprinkle a bit of Parmesan cheese if desired.

Notes

• Roasting the acorn squash gives this soup a naturally rich and nutty flavor — don’t skip this step!
• For extra depth, roast the onion and garlic along with the squash instead of sautéing them.
• You can substitute butternut squash or pumpkin if acorn squash isn’t available.
• For a vegan version, skip the Parmesan cheese and use nutritional yeast for a cheesy touch.
• Want a creamier soup? Stir in a splash of coconut milk or heavy cream right before serving.

Special Note

If you’re short on time, you can microwave the acorn squash for about 8–10 minutes instead of roasting it — though roasting really enhances the caramelized flavor. For meal prep, this soup freezes beautifully for up to 3 months. Store it in airtight containers and reheat over low heat while stirring occasionally.

Nutrition (Per Serving)

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 1.5g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 4g
• Sodium: 430mg
• Sugar: 7g
• Vitamin A: 120% DV
• Vitamin C: 45% DV
• Calcium: 10% DV
• Iron: 8% DV

Nutrition Disclaimer

Nutritional values are approximate and calculated using standard ingredient data. Actual results may vary depending on ingredient brands, portion sizes, and substitutions. Always verify nutrition information using your preferred calculator for the most accurate results.