Acorn Squash Bisque
Cozy up with a bowl of velvety Acorn Squash Bisque, a luscious soup that perfectly balances the natural sweetness of roasted acorn squash with warm notes of cinnamon and nutmeg. This autumn-inspired recipe is made creamy with coconut milk, giving it a rich, dairy-free appeal, while the addition of roasted squash brings depth and a caramelized flavor. Topped with crunchy toasted pumpkin seeds and vibrant fresh parsley, this bisque is as visually stunning as it is satisfying. Ready in just under an hour, this comforting dish is perfect as a light main course or an elegant starter for fall gatherings. Plus, it’s vegan, gluten-free, and brimming with seasonal flair, making it a must-try for your next cozy meal!
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Recipe Information
Ingredients
- 2 whole (about 2 pounds each) Acorn squash
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 4 cups Vegetable stock
- 1 cup (full-fat, canned) Coconut milk
- 1 tablespoon Brown sugar
- 1.5 teaspoons (or to taste) Salt
- 0.5 teaspoons Black pepper
- 0.25 cup (optional, toasted, for garnish) Pumpkin seeds
- 2 tablespoons (optional, chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a parchment-lined baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Sauté the diced onion for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the ground cinnamon and nutmeg, allowing the spices to become fragrant, about 30 seconds.
Once the squash is roasted and cool enough to handle, scoop the flesh away from the skin and add it to the pot with the onions and garlic.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the coconut milk, brown sugar, salt, and black pepper. Adjust the seasoning to taste.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Ladle the bisque into bowls and garnish with toasted pumpkin seeds and fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
