I am going to go ahead and say it.  This acorn squash bisque may be my new favorite soup.

It’s light, velvety – can I even say luxurious?!  And it’s so simple.  Roast two acorn squashes.  Throw everything in a blender.  Cook for 10 minutes.  Delish!

I decided to make it more of a meal, and added spicy shrimp on top.  I would pay $15 for this in a restaurant, just sayin.

this is a photo of acorn squash

How do you roast acorn squash?

I roasted my squash in an oven at 400 degrees for 30 minutes.  You can slice the acorn squash whole, and wait to take the seeds out after it’s cooked because it’s much easier.  You could also cook these in an air fryer at the same temperature for 30 minutes, or until fork tender.  Once cooled slightly, the skin peels right off.

this is a photo of sliced roasted acorn squash

this is a photo of acorn squash bisque with grilled shrimp

Acorn Squash Bisque

Yield: 5 one cup servings
Prep Time: 2 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 52 minutes

This soup is luxurious and delicious - I'd pay $15 at a restaurant for this soup!


  • 2 acorn squash (medium size - it will yield 2 cups of squash)
  • 4 cups chicken broth
  • 4 tablespoons cream cheese
  • 1 teaspoon paprika
  • 2 garlic cloves
  • 1/2 cup unsweetened oat milk (any milk will do)
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoon cornstarch


  1. Heat oven to 400. Slice acorn squash in half (don't take out the seeds until after it cooks), spray the sliced squash with avocado oil spray, salt and pepper and roast for 30 minutes, or until fork tender.
  2. Let cool slightly. You can peel the skin off. Place all the remaining ingredients into a blender and blend until smooth.
  3. Don't skip this part - you need to cook at least 10 minutes to let the cornstarch thicken the soup.
  4. I didn't overseason the soup because I added chili oil to my soup with the shrimp to make it a complete meal. If you don't add the chili oil, add 1/2 teaspoon of cayenne pepper to the soup.


To check the WW points for your plan, please click here!

To make it more of a meal, I added three ounces of cooked shrimp, and drizzled with 1/2 teaspoon chili oil.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 778mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Simply use your blender to blend the soup, but let it run for a good two minutes to get silky smooth.

this is a photo of acorn squash bisque soup

Guys.  This soup is company worthy!  Well, when we can have company over.  Be sure to pin this because you will want to refer back to this recipe.  This would also be great for a meal prep for the week.

this is a photo of acorn squash bisque with grilled shrimp

If you love bisque, try out my pumpkin bisque – also delicious!

Mom, I know you aren’t the biggest fan of squash, but I think you’d love this!  

Are you a fan of acorn squash?