Description
This Acorn Squash Soup recipe is a comforting and flavorful dish perfect for the fall season. Roasted acorn squash blended with aromatic vegetables and spices create a creamy and satisfying soup that is both vegetarian and vegan-friendly.
Ingredients
Scale
Acorn Squash:
- 2 medium acorn squash, halved and seeds removed
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Seasonings:
- 4 cups low-sodium vegetable broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/2 cup coconut milk or heavy cream
- Optional: pumpkin seeds and fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40 to 45 minutes until the flesh is tender.
- Scoop and sauté: Scoop the cooked squash into a bowl and set aside. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic, thyme, cumin, nutmeg, salt, and black pepper, cooking for 1 minute until fragrant.
- Cook and blend: Add the roasted squash and vegetable broth, then bring to a simmer. Cook for 15 minutes to blend flavors. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
- Finish and serve: Stir in the coconut milk or cream and adjust seasoning as needed. Serve hot, garnished with pumpkin seeds and fresh herbs if desired.
Notes
- For extra depth of flavor, roast the squash with a drizzle of olive oil and a sprinkle of cinnamon.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
