Acorn Squash Soup
Cozy up with a bowl of velvety Acorn Squash Soup, a hearty and nutritious dish perfect for chilly days. This recipe combines the natural sweetness of roasted acorn squash with savory notes from sautéed onions, garlic, and a hint of thyme. Creamy coconut milk adds a luscious texture, while warming spices like cinnamon and nutmeg bring an autumnal depth of flavor. Garnished with crunchy pumpkin seeds, this soul-soothing soup is both dairy-free and vegetarian, making it a crowd-pleaser for various dietary preferences. Ready in just an hour, this comforting meal is ideal for weeknight dinners or festive holiday starters.
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Recipe Information
Ingredients
- 2 medium-sized acorn squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 medium carrot
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons pumpkin seeds
Instructions
Preheat the oven to 400°F (200°C).
Slice the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and caramelized. Remove from the oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and carrot, and mince the garlic. Add them to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.
Once the squash is cool enough to handle, scoop the flesh out of the skin and add it to the pot.
Pour in the vegetable broth, then stir in the cinnamon, nutmeg, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Stir in the coconut milk and cook for an additional 5 minutes over low heat, allowing the flavors to meld.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with pumpkin seeds for a delightful crunch. Serve warm.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 39.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 9993 mg | 213% | |
*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.
