Crock Pot Acorn Squash Soup

This Crock Pot Acorn Squash Soup is a creamy and cozy recipe, which includes fresh acorn squash and whipped cream cheese. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Acorn Squash Soup Ingredients

• 8 cups acorn squash (peeled, seeded, and cubed)
• 1 sweet onion
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 1 tbsp light brown sugar
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 8 oz whipped cream cheese

For the cinnamon croutons:

• 6 slices cinnamon swirl bread
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt

How To Make Crock Pot Acorn Squash Soup

1. Prep the squash: Peel, seed, and dice the acorn squash into 1-inch cubes.
2. Combine in Crock Pot: Add squash, onion, chicken stock, apple cider, brown sugar, salt, cinnamon, pepper, and nutmeg to a 6-quart slow cooker.
3. Cook the soup: Cover and cook on LOW for 8 hours, until the squash is very tender.
4. Blend and add cream cheese: Remove the lid, stir in the cream cheese, and blend with an immersion blender until smooth.
5. Make cinnamon croutons: While the soup cooks, cube the cinnamon swirl bread. Toss with melted butter and 1/4 tsp salt. Spread on a lined baking sheet.
6. Broil until crispy: Broil the bread cubes until golden brown on all sides, flipping halfway through. Let cool.
7. Serve: Ladle the soup into bowls and top with homemade cinnamon croutons.

Recipe Tips

• Can I use frozen squash?
  Yes, just make sure it’s thawed and cubed for even cooking.
• What can I use instead of apple cider?
  Try unsweetened apple juice or just add more chicken stock.
• Is there a dairy-free version?
  Use a plant-based cream cheese and swap chicken stock with vegetable broth.
• How to thicken the soup?
  Let it simmer uncovered for 10-15 minutes after blending if you’d like a thicker texture.
• Can I use a regular blender?
  Yes, but let the soup cool slightly and blend in batches for safety.

What To Serve With Acorn Squash Soup

This sweet and savory soup pairs beautifully with:

• Cinnamon swirl croutons (included in recipe)
• Grilled cheese or panini sandwiches
• Roasted Brussels sprouts or carrots
• Apple and walnut salad
• Crusty multigrain bread

How To Store Acorn Squash Soup

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze the soup (without croutons) in a sealed container for up to 3 months. Thaw overnight in the refrigerator.

Acorn Squash Soup Nutrition Facts (Estimated Per Serving)

• Calories: ~220kcal
• Carbohydrates: ~25g
• Protein: ~4g
• Fat: ~11g
• Fiber: ~3g
• Sugar: ~10g
• Sodium: ~450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I need to peel the acorn squash?
Yes, the skin is tough and not ideal for soup texture.

Can I make this in advance?
Absolutely. This soup tastes even better the next day and is great for meal prep.

Is this soup sweet or savory?
It’s a blend of both—slightly sweet from the squash and cider, but balanced with warm spices and creaminess.

What if I don’t have cinnamon swirl bread?
Use regular bread and sprinkle with a little cinnamon sugar after broiling.

Can I use butternut squash instead?
Yes, it works just as well and has a similar flavor and texture.

Try More Recipes:

• Crock Pot 7-Can Soup
• Crock Pot 15 Bean Cajun Soup
• Crock Pot 4-Ingredient Potato Soup