Roasted Acorn Squash Soup with Rosemary and Garlic
Warm up with a cozy bowl of Roasted Acorn Squash Soup with Rosemary and Garlic, a smooth and flavorful dish perfect for fall or any chilly evening. This hearty vegan soup combines the natural sweetness of roasted acorn squash with the earthy aroma of fresh rosemary and the comforting depth of roasted garlic. A touch of creamy coconut milk adds a luscious texture, while a sprinkle of nutmeg rounds out the flavors for a subtly spiced finish. Perfectly seasoned and blended to velvety perfection, this recipe is easy to prepare and ready in just over an hour. Serve it as a standout starter or pair it with crusty bread for a satisfying meal that highlights the best of seasonal produce.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 6 cloves garlic
- 1 large yellow onion
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and place them face-down on a baking sheet lined with parchment paper.
Tuck 1 sprig of rosemary and 2 garlic cloves under each squash half for added flavor while roasting.
Bake the squash for 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and remaining garlic cloves, sautéing until softened and fragrant, about 5 minutes.
Scoop the flesh out of the roasted squash halves and discard the skins and rosemary sprigs. Add the squash flesh to the pot with the sautéed onion and garlic.
Pour in the vegetable broth and add the ground nutmeg, salt, and black pepper. Stir well and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until creamy.
Return the blended soup to the pot if needed, and stir in the coconut milk. Heat gently over low heat, being careful not to boil.
Taste and adjust seasonings as needed. Serve hot, garnished with a few small rosemary leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 90.6 g | 324% | |
| Total Sugars | 37.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 975 mg | 75% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 9750 mg | 207% | |
*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.
