Delicious Acorn Squash Soup
Cozy up with a bowl of this *Delicious Acorn Squash Soup*, a velvety blend of roasted acorn squash, creamy coconut milk, and warming spices like cinnamon and nutmeg. This easy-to-make recipe combines the natural sweetness of roasted squash with the savory depth of sautéed onions and garlic, all brought together with vegetable broth for a nourishing, plant-based meal. A hint of optional red pepper flakes adds a subtle kick, making it perfect for chilly evenings. Ready in just an hour, this wholesome soup is ideal as a light dinner or a festive appetizer. Serve it with a drizzle of coconut milk, a sprinkle of cinnamon, or crunchy toasted pumpkin seeds for an elegant finishing touch. Perfect for gluten-free and vegan diets, this recipe is a cozy classic that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized acorn squash
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 cloves garlic cloves
- 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
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, then place them cut-side down on the prepared baking sheet.
Roast the acorn squash in the preheated oven for 30-35 minutes, or until the flesh is fork-tender. Remove from the oven and allow to cool slightly.
While the squash cools, chop the onion and mince the garlic.
In a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and sauté for 1 minute, stirring constantly to prevent burning.
Scoop the roasted acorn squash flesh into the pot, discarding the skins. Stir to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
Add the coconut milk, cinnamon, nutmeg, salt, black pepper, and optional red pepper flakes. Stir to combine.
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender. Blend until creamy and return to the pot, if necessary.
Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds for extra texture.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 346.9 g | 126% | |
| Dietary Fiber | 90.3 g | 322% | |
| Total Sugars | 35.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 960 mg | 74% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 9656 mg | 205% | |
*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.
