This creamy acorn squash soup is perfect for fall and packed with aromatic spices like cinnamon, allspice and nutmeg. Ready in just 30 minutes.

With aromatic fall spices like nutmeg and cinnamon, this creamy and spiced acorn squash soup is light and perfect for cool fall days. |

Soup weather descended upon Toronto this week, which works out pretty well because I’ve been planning on sharing this spiced acorn squash soup for a while. I started working on it back in August, and I’ve been eagerly anticipating the first cool week of the fall to share it. I dream of fall all year; I feel like my senses are heightened during the fall.

Taste: Warm, aromatic spices like cinnamon and nutmeg which fill the healthy fall treats on here (and the not so healthy fall cupcakes too).

Touch: The unforgettable crunch of the leaves on the ground.

Sight: The brilliant and bright oranges, reds and yellows of leaves dancing in the wind.

Sound: Sizzles and pops of a fire burning in the fireplace.

Smell: The earthy smell of falling leaves, the slightly smoky air from chimneys.

There is just something about fall, I find myself longing for these cool and crisp days all year. Don’t you love that word? Longing. It’s a word that holds so much weight and meaning in just two syllables. Every time I think of the word “longing” I snap back to a moment during my last semester at university. It was just a simple conversation between myself, the other students in my class (there were 10 of us) and our wonderful, thought-provoking and wise professor. We were talking about the weight of the word “longing”; it was a small and fleeting conversation, a few of my fellow classmates shared their thoughts but I just listened. Intentionally sitting back and soaking in that moment; this was the type of discussion you’d only have in a writing class in film school and I wanted to remember it. I wanted to remember the afternoon light streaming through the windows, the feeling of my head resting against the back wall, the energy of the room. I like to think of memories as black and white sketches and these small details are the colours that fill the lines.

With aromatic fall spices like nutmeg and cinnamon, this creamy and spiced acorn squash soup is light and perfect for cool fall days. |

There are a few things that I miss about school, those types of conversations are one of them. We’d have long discussions about one or two lines of dialogue, about characters and settings, story arcs and the ever-changing creative process. I loved these reflective and thoughtful conversations and I still try to have them. Whether it’s on a rooftop terrace or in my kitchen, they still happen, the only difference is that there is no professor to lead the discussion and ask the right questions. I’m trying to have them on Instagram too, why not join me there? To me, this memory about our discussion on “longing” isn’t so much about the words that were exchanged, but about how I felt in that moment.

Food has the ability to bring about feelings as well and bring you back to moments, perhaps if you make this acorn squash soup it will create a black and white sketch-memory for you and the warmth of the bowl, the smooth texture of the bright yellow-orange puree, and the flavours of cinnamon, nutmeg, allspice and smoked paprika will be the colours that fill the lines.

Yields serves 4

Creamy Spiced Acorn Squash Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Recipe Image


  • 2 acorn squash
  • 2 tbsp butter
  • 1 onion, chopped
  • 3/4 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper, optional
  • 5 cups water
  • 1/4 cup 35% cream


  1. Prepare squash, poke all over with a fork and microwave until softened, about 4-5 minutes. Allow to cool and scoop out flesh, discard seeds and rind.
  2. Heat butter over medium-low heat in a large pot. Add onion and cook until softened, about 5 minutes. Add spices and salt, cook for 30 seconds.
  3. Add squash and water. Turn up heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10-12 minutes. Puree with an immersion blender or in batches in a blender.
  4. Stir in cream and serve.


Recipe by Louisa Clements


Keep yourself warm this season with a big bowl of a healthy spiced acorn squash soup.

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