Roasted Acorn Squash Soup with Pumpkin Spice Croutons – Cozy Fall Comfort in a Bowl

When the Texas air finally turns crisp (well, crisp-ish), I find myself craving bowls of comfort—something creamy, cozy, and just a little special. That’s how this Roasted Acorn Squash Soup with Pumpkin Spice Croutons came to life.

I first whipped this up one chilly Sunday afternoon when my kids were running through the backyard, crunching the last of the fallen leaves. I had one lonely acorn squash sitting on the counter and a loaf of day-old gluten-free bread that needed saving. The result? A silky, lightly spiced soup with crunchy little pumpkin spice croutons dancing on top. It was the kind of meal that made everyone pause for a minute, take a spoonful, and say, “Mom, this tastes like fall.”

If you’re as smitten with cozy fall soups as I am, you might also love my Slow Cooker Butternut Squash Soup — it’s just as creamy and comforting, but lets the slow cooker do all the work while your home fills with that incredible autumn aroma.

Table of Contents

Why You’ll Love This Roasted Acorn Squash Soup

• It’s naturally gluten-free, dairy-free, and vegan (unless you sprinkle a little parmesan on top).
• Comes together with minimal prep and a handful of wholesome ingredients.
• Perfectly balanced between sweet, savory, and a hint of spice.
• The pumpkin spice croutons add a delightful crunch that makes each bite unforgettable.
• Bonus: It’s an excellent way to use up that acorn squash you bought because it “looked cute” at the farmers’ market. (No judgment—I do it too.)

What Does Roasted Acorn Squash Soup Taste Like?

Imagine roasted caramelized squash blended into a velvety puree, kissed with cinnamon, ginger, and just a whisper of chipotle for warmth. It’s cozy, a little sweet, a little spicy, and perfectly comforting without being heavy.

The pumpkin spice croutons add a surprising twist—a crispy, fragrant topping that turns this simple soup into something downright fancy without the fuss.

Ingredients You’ll Need for Roasted Acorn Squash Soup with Pumpkin Spice Croutons

When it comes to creating a bowl of comfort that feels like a warm hug from fall itself, the secret lies in fresh, wholesome ingredients. Every component in this Roasted Acorn Squash Soup with Pumpkin Spice Croutons plays a role in building layers of flavor—from the caramelized acorn squash to the fragrant blend of cinnamon and ginger. This isn’t just soup; it’s a slow, savory story of autumn in every spoonful.

If you’ve made my Roasted Acorn Squash Soup with Homemade Croutons, you’ll already know that roasting the squash transforms it from mild and earthy to rich and buttery. In this recipe, we take that idea a step further by topping the soup with pumpkin spice croutons for a gentle crunch and a whisper of sweetness.

Here’s everything you’ll need to make this Roasted Acorn Squash Soup with Pumpkin Spice Croutons:

• 1 large acorn squash – The star of the show. Look for one that’s heavy for its size and has a deep green skin. When roasted, it develops a natural caramelized sweetness that’s the backbone of this soup.
• 2 tablespoons olive oil, divided – A drizzle before roasting and another in the pot helps the flavors bloom beautifully. Choose a good-quality olive oil for that subtle richness that makes each bite sing.
• 3 cups vegetable broth – The base that brings it all together. You can use homemade or store-bought broth, but aim for one that’s low in sodium so the spices have room to shine.
• 1 medium onion, diced – Adds depth and a touch of sweetness to balance the earthy squash.
• 2 cloves garlic, minced – Because no cozy soup is complete without that familiar garlicky aroma wafting through your kitchen.
• 1 teaspoon ground cinnamon – A warming spice that defines the character of this Roasted Acorn Squash Soup with Pumpkin Spice Croutons. It pairs beautifully with the natural sweetness of the squash.
• ½ teaspoon salt – Enhances every flavor and brings out the nuttiness of the roasted squash.
• ⅛ teaspoon ground chipotle – Just a pinch gives the soup a smoky heat that keeps things interesting. Adjust to taste if you like a little extra kick.
• ⅛ teaspoon ground ginger – Adds a light, zesty warmth that complements the cinnamon perfectly.
• Optional ¼ cup grated parmesan cheese – If you’re not keeping it vegan, a sprinkle of parmesan melts into the soup, adding a hint of creaminess and umami.

Now for the part that makes this recipe feel like fall in a bowl—the Pumpkin Spice Croutons. These crunchy, golden cubes are what make this dish so memorable.

• 2 cups gluten-free bread cubes – Day-old bread works best because it crisps up beautifully. If you’re not gluten-free, any rustic loaf will do.
• 2 tablespoons olive oil or melted vegan butter – Helps the pumpkin spice adhere to each cube while giving them a golden finish in the oven.
• ½ teaspoon pumpkin spice blend – This mix of cinnamon, nutmeg, ginger, and clove adds the unmistakable aroma of fall. Feel free to tweak it depending on your spice preferences.
• Pinch of salt – Balances the sweetness of the spice blend and deepens the overall flavor.
• Optional drizzle of maple syrup – A light touch of natural sweetness that caramelizes beautifully while the croutons bake.

Every ingredient in this Roasted Acorn Squash Soup with Pumpkin Spice Croutons serves a purpose—flavor, texture, and comfort. From the soft, velvety base to the crisp, spiced topping, it’s proof that nourishing food doesn’t have to be complicated.

How to Make Roasted Acorn Squash Soup with Pumpkin Spice Croutons

Making this Roasted Acorn Squash Soup with Pumpkin Spice Croutons isn’t just about cooking—it’s about slowing down and savoring the rhythm of fall. Each step brings out deeper flavors, transforming simple ingredients into something comforting, elegant, and just a little magical. Whether you’re cooking for your family on a cool Sunday evening or prepping ahead for a cozy weeknight dinner, this process is calm, simple, and deeply satisfying.

Step 1: Roast the Acorn Squash

Start by preheating your oven to 375°F (190°C). This first step is where all the magic begins—roasting transforms ordinary acorn squash into something caramelized and irresistibly rich.

1. Prepare the squash: Slice one large acorn squash in half from top to bottom. Scoop out the seeds and stringy bits with a spoon. (You can save the seeds for roasting later—they make a great crunchy snack.)
2. Season and roast: Brush the flesh of each half with 1 tablespoon of olive oil, then sprinkle lightly with salt. Place the squash halves cut-side up on a parchment-lined baking sheet.
3. Bake for 30–35 minutes, or until the tops are golden and the edges start to brown slightly. You’ll know it’s done when you can easily pierce the flesh with a fork.

The roasting process is what gives this Roasted Acorn Squash Soup with Pumpkin Spice Croutons its depth of flavor—the natural sugars in the squash caramelize, creating that sweet, nutty base we’re after.

Step 2: Sauté the Aromatics

While the squash roasts, let’s build the flavor foundation in a large soup pot.

1. Heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add 1 diced onion and 2 minced garlic cloves, stirring occasionally until the onion becomes translucent and fragrant. This usually takes about 5–7 minutes.
3. Be patient here—this step adds a mellow sweetness and savory depth that makes your soup taste like it’s been simmering all day.

The scent filling your kitchen right now? That’s pure comfort.

Step 3: Combine and Simmer

Once your squash is roasted and tender, let it cool just enough to handle. Then:

1. Scoop the soft squash flesh directly into your pot with the onions and garlic.
2. Pour in 3 cups of vegetable broth to bring everything together.
3. Stir in 1 teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground chipotle, and ½ teaspoon salt.
4. Give it a gentle stir, then cover and bring the mixture to a low boil over medium heat.
5. Once it’s bubbling, reduce the heat to low and let it simmer for 10 minutes.

This simmering step allows the spices to infuse and the flavors to mingle into a warm, harmonious balance. It’s where your soup goes from “simple” to “seriously delicious.”

Step 4: Blend It Silky Smooth

Now comes the most satisfying part—turning that chunky mixture into a creamy dream.

1. Use an immersion blender to blend the soup right in the pot until it’s perfectly smooth and velvety.
2. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-powered blender (like a Vitamix). Blend until smooth, then pour it back into the pot.
3. Taste and adjust. Need a little more salt? Maybe a touch more cinnamon? This is your moment to personalize it.
4. If you’re not keeping the soup vegan, stir in ¼ cup of grated parmesan cheese for extra creaminess and richness.

The texture should be silky, thick enough to coat your spoon but still smooth enough to pour easily.

Step 5: Make the Pumpkin Spice Croutons

These crispy, aromatic croutons are what make this Roasted Acorn Squash Soup with Pumpkin Spice Croutons unforgettable. They add texture, warmth, and just a hint of sweetness that plays beautifully against the savory soup.

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine 2 cups of gluten-free bread cubes (day-old bread works best) with 2 tablespoons olive oil or melted vegan butter.
3. Sprinkle with ½ teaspoon pumpkin spice blend and a pinch of salt. Toss until every cube is evenly coated.
4. For a subtle sweetness, drizzle ½ teaspoon maple syrup over the top and toss once more.
5. Spread the cubes in a single layer on a baking sheet and bake for 8–10 minutes, stirring halfway through.

The result: perfectly golden, crunchy croutons that smell like your favorite coffee shop in October.

Step 6: Bring It All Together

Now, for the grand finale.

1. Ladle the hot soup into bowls.
2. Top generously with your pumpkin spice croutons.
3. For a finishing touch, dust with a pinch of cinnamon or drizzle lightly with olive oil.

That first spoonful—creamy, smoky, sweet, and slightly spiced—feels like the very essence of autumn. The contrast of smooth soup and crispy croutons is what makes this dish so comforting and complete.

Optional Serving Ideas

If you want to turn this Roasted Acorn Squash Soup with Pumpkin Spice Croutons into a full meal, serve it alongside a fresh kale salad with cranberries and pecans or a slice of gluten-free cornbread. It also pairs beautifully with roasted chicken or a grilled cheese sandwich for a simple, hearty dinner.

And here’s a little secret: if you have leftover croutons, sprinkle them over roasted vegetables or even morning oatmeal for a fun fall twist. They’re surprisingly versatile!

Tips & Tricks for the Perfect Roasted Acorn Squash Soup

• Shortcut Option: Use canned acorn squash puree if you’re short on time. (Trader Joe’s has a great one!)
• Texture Tip: For a creamier texture, add a splash of coconut milk or almond milk.
• Heat Level: Want more spice? Add an extra dash of chipotle or even cayenne.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day!
• Freezer Friendly: Freeze in individual portions for quick, cozy lunches.

FAQs

Can I make this soup ahead of time?
Absolutely. In fact, it thickens and deepens in flavor overnight. Just reheat gently before serving.

Can I use another type of squash?
Yes! Butternut or kabocha squash work beautifully. Just keep the same roasting and blending steps.

Are the pumpkin spice croutons sweet or savory?
They’re mostly savory with a whisper of warmth from the spice—think “fall in a bite,” not dessert.

Conclusion

This Roasted Acorn Squash Soup with Pumpkin Spice Croutons is my go-to when the world feels like it’s rushing by too fast. It’s a quiet reminder that sometimes, slowing down for a bowl of homemade soup can bring a little peace back to your day.

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