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Acorn Squash Sweet Potato Soup with Glazed Bacon

Enjoy this acorn squash and sweet potato soup recipe – a creamy, nutritious blend that’s perfect for warming up on chilly days. Delicious maple glazed bacon on top makes it complete!

squash and sweet potato soup

Guess what my friends – fall is here! It’s the season where we instinctively reach for something warm and soul-soothing, and what better way to indulge in this autumnal ritual than with a steaming bowl of soup?

Today, I’m sharing a recipe for acorn squash sweet potato soup, a dish that promises to warm you from the inside out.

It’s the kind of soup you eat when you’re wrapped in your favorite cozy blanket, the windows are slightly fogged from the crisp air outside. The rich, velvety texture of roasted sweet potatoes and acorn squash blends seamlessly!

And just when you think it couldn’t get any better, enter the pièce de résistance – glazed turkey bacon, glistening with a maple sheen, adding a perfect crunch and smoky sweetness that elevates this soup from a meal to a culinary experience.

For this recipe, I went all out on the bacon and chose Applegate Farms’ finest. Trust me, it’s worth the splurge.

sweet potato squash soup

Each bite of the crispy, glazed bacon adds a luxurious touch to the soup, making it hard to resist sneaking a few pieces before they even hit the bowl.

Just ask my husband, who couldn’t keep his hands off the deliciously morsels!

Also a bonus: this acorn squash and sweet potato soup is naturally gluten-free. That’s right, a gourmet delight that everyone can enjoy, regardless of dietary restrictions.

So, as we welcome the cooler days and longer nights, let’s embrace the season with open arms and full bowls.

acorn squash sweet potato soup

Whether you’re looking for a comforting meal to end your day or a show-stopping starter for your next fall gathering, this acorn squash sweet potato soup with its crown of glazed turkey bacon is sure to hit the spot.

Sit back, relax, and let the flavors of fall take you on a delicious journey. Bon appétit!


  • 2 large acorn squash
  • 3-4 medium sweet potatoes
  • 1 medium brown onion
  • 2 tsp garlic powder
  • 1 tbsp unsalted butter
  • 1/2 tsp Kosher salt
  • 4 slices high-quality turkey bacon
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar

If you don’t have an immersion blender, you might want to consider investing if you plan to make a lot of soup. They really come in handy and make your soup smooth.

You can keep this squash soup in an airtight container or lidded glass jar for three to five days.

acorn squash and sweet potato soup

You can also put it in the freezer and store for up to three months. Let thaw in the refrigerator for 24 hours before reheating and serving.

sweet potato and acorn squash soup

Get the printable card for this fall soup recipe below:

Yield: 4 servings

Acorn Squash Sweet Potato Soup

sweet potato squash soup

You'll love the comfort of this acorn squash and sweet potato soup, a flavorful recipe ideal for a nourishing and cozy lunch or dinner.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 acorn squash, large
  • 3-4 sweet potatoes, medium
  • 1 brown onion, medium
  • 2 tsp garlic powder
  • 1 T unsalted butter
  • 1/2 tsp Kosher salt
  • 4 slices turkey bacon
  • 2 T maple syrup
  • 1 T brown sugar


  1. Preheat oven to 425Fº.Preheating the oven
  2. Halve the acorn squash and scoop out seeds. Pierce the sweet potatoes with a fork.Half Acorn Squash and Pierce Sweet Potatoes
  3. Place the squash and sweet potatoes on a baking sheet and roast for 20-30 minutes until cooked through and starting to brown. Remove from oven.Roast Squash and Sweet Potatoes on a baking sheet
  4. Dice onions and saute with unsalted butter, olive oil, and garlic powder until fragrant and then cook over very low heat until caramelized.Diced onions with salt, olive oil, and garlic powder
  5. Place whole sweet potatoes in saucepan; carefully scoop flesh from squash and place in the saucepan as the acorn squash and sweet potatoes in a saucepan
  6. Place the mixture over high heat. Add 1/2 cup chicken stock and 1/2 cup whole milk.stock and milk added to the potatoes and squash
  7. Simmer for 5 minutes and turn down to low. and then either use a potato masher (for a chunky bisque) or a stick blender (for a smooth bisque) to puree the soup. Keep simmering over low heat.
  8. While the soup simmers, cut bacon strips into 1/2 inch squares and toss in maple syrup. Cook over high heat until bacon is crispy and glazed.glazed bacon in a cast iron pan
  9. Serve the soup in bowls and then sprinkle with turkey bacon on top.squash and sweet potato soup

Nutrition Information:



Serving Size:

1 serving

Amount Per Serving: Calories: 267Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 504mgCarbohydrates: 52gFiber: 9gSugar: 18gProtein: 6g

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If you like this acorn squash and potato soup, let me know in the comments! I’d also love for you to check out these other delicious fall recipes:

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