Description
This creamy and comforting Acorn Squash Soup combines roasted acorn squash with aromatic vegetables and spices, blended into a smooth, velvety texture. Perfect for fall, it’s a warming soup that can be made vegan or vegetarian, ideal for a nutritious meal or appetizer.
Ingredients
Scale
Main Ingredients
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 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
- 1/2 cup coconut milk or heavy cream
Optional Garnishes
- Pumpkin seeds
- Fresh herbs (such as parsley or thyme)
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Place the acorn squash halves cut side down on a parchment-lined baking sheet. Roast for 40 to 45 minutes until the flesh is soft and tender. Remove from oven and scoop the roasted squash flesh into a bowl, set aside.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Aromatics and Spices: Stir in minced garlic, thyme, cumin, nutmeg, salt, and black pepper. Cook for 1 minute more until fragrant, stirring constantly to avoid burning the garlic.
- Combine Squash and Broth: Add the roasted acorn squash flesh and vegetable broth to the pot. Bring the mixture to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until velvety. Return to the pot if needed.
- Finish with Cream: Stir in the coconut milk or heavy cream to add richness and creaminess. Adjust seasoning with additional salt and pepper, if desired.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with pumpkin seeds and fresh herbs for added texture and flavor, if using. Serve immediately.
Notes
- For extra depth of flavor, drizzle the acorn squash halves with olive oil and sprinkle with cinnamon before roasting.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Using coconut milk keeps the soup vegan, but heavy cream adds a richer flavor.
- You can adjust the thickness by adding more or less vegetable broth based on your preference.
