Name: Acorn Squash & Sweet Potato Soup
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

12 Ingredients

HARD

This Acorn Squash Soup is a comforting blend of roasted acorn squash and sweet potatoes, simmered to perfection and pureed until smooth. It's a warm, nourishing dish that's both simple and satisfying.

From the Cook

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Acorn Squash & Sweet Potato Soup

Pesto & Potatoes Verified

Ingredients

servings

WarningWheat and 2 other allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper

Slice acorn squash in half horizontally and scoop out seeds and pulp. Peel sweet potato and cut into roughly 2-inch cubes. Dice onion and peel and dice carrots to equal sizes. Set aside.

Place acorn squash cut-side up onto one of the baking sheets. Brush the exposed parts of the squash with olive oil and sprinkle with salt and pepper. Bake in oven for 45 minutes.

Add sweet potato cubes to other parchment-lined baking sheet and drizzle with olive oil and generously season with salt and pepper. Mix and add to bottom rack of the oven, roasting for about 25 to 30 minutes, stirring halfway through.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.