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This vegetarian acorn squash and carrot soup is healthy, fresh, flavorful, and takes the chill off.

Acorn Squash and Carrot Soup

This easy squash soup is healthy, fresh, full of flavor, and takes the chill off.

Course Soup
Cuisine American
Keyword acorn squash and carrot soup
Prep Time 20 minutes
Cook Time 40 minutes
Inactive time: 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Natasha Bull


  • 1 acorn squash peeled and cut into cubes
  • 2 pounds carrots (about 8 large carrots) cut into rounds
  • 1/2 medium onion chopped
  • 2 sticks celery chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 2 dashes Italian seasoning
  • 1 teaspoon garlic powder
  • Salt & pepper to taste


  1. Prep your squash and carrots. To peel the squash I cut it into quarters (or smaller if needed) and then peel each piece using a potato peeler. Chop the onion and celery. 
  2. Melt the butter and olive oil on medium heat in a large pot.
  3. Add the onion and celery to the pot, cook for about 5 minutes on medium-high heat, stirring often, until softened.
  4. Add the vegetable broth, water, squash, carrots, Italian seasoning, and garlic powder to the pot.
  5. Bring soup to a boil and then cover it with the lid slightly ajar, and simmer on medium-low heat for about 30 minutes or until the veggies are softened (it may take more or less time depending on how small you chopped them). 
  6. Working in batches, blend the soup until it's smooth. I recommend letting it cool for at least 15 minutes prior to doing this. You could also use a stick blender, but I prefer the results with a regular blender.
  7. Season with salt & pepper to taste and serve immediately. Can be stored in the fridge for several days or frozen for 3 months. I like to serve this soup with snipped fresh chives (optional). 

Recipe Notes

  • Serves 4-6.