Spicy Acorn Squash Soup
Warm up your kitchen with this velvety Spicy Acorn Squash Soup, a perfect blend of autumn comfort and bold, fiery flavors. Roasted acorn squash is the star of this dish, its natural sweetness deepened in the oven and balanced by aromatic sautéed onion and garlic. A medley of spices—smoky paprika, earthy cumin, and a kick of cayenne—adds layers of complexity, while creamy coconut milk lends a luscious, dairy-free texture. Finished with a flourish of fresh cilantro and crunchy pumpkin seeds, this soup is as beautiful as it is delicious. Ready in under an hour, this easy-to-make vegan recipe is ideal for serving as a cozy appetizer or a satisfying main course. Treat your taste buds to this wholesome, nutrient-packed bowl of seasonal goodness!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet and brush the flesh with 1 tablespoon of olive oil.
Roast the squash in the oven 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 the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and mince the garlic. Add them to the pot and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
Scoop the roasted squash flesh out of the skins and add it to the pot 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 to let the flavors meld.
Stir in the coconut milk, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer the soup in batches to a countertop blender to blend.
Taste and adjust seasonings as needed.
Serve hot, garnished with freshly chopped cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 90.4 g | 323% | |
| Total Sugars | 14.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 967 mg | 74% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 9604 mg | 204% | |
*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.
