Roasted Acorn Squash Soup
Warm roasted acorn squash, caramelized onion, and creamy coconut milk make this cozy acorn squash soup a hug in a bowl. Cinnamon-spiced, gently sweet, and silky smooth—this is comfort food that makes autumn feel like home.
4
bowls
Ingredients
Soup Base
- 1 medium acorn squash about 2 lbs, halved and seeded
- 2 tbsp (30 ml) olive oil divided
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
Spices
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) ground cinnamon
- 1/8 tsp (0.125 tsp) ground nutmeg
- 1/2 tsp (0.5 tsp) ground ginger optional
Broth & Flavor
- 4 cups (950 ml) vegetable broth
- 3/4 cup (180 ml) coconut milk or heavy cream plus more for serving
- 1 tbsp (15 ml) maple syrup
- 1 tsp fresh thyme leaves chopped, or 1/2 tsp dried
- salt and black pepper to taste
Optional
- chili flakes or cayenne to taste
- pumpkin seeds or croutons for garnish
Equipment
- Baking sheet
- Parchment paper
- Large Soup Pot or Dutch Oven
- Immersion Blender
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the acorn squash in half, scoop out seeds, brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down and roast 35–45 minutes until fork-tender and golden at the edges. Allow to cool.
- As squash roasts, heat remaining olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 7–8 minutes, stirring, until softened and onion is glossy and golden.
- Add garlic, cumin, cinnamon, nutmeg, and ginger (if using). Cook for 1–2 minutes until fragrant.
- Scoop roasted squash flesh into the pot. Stir to mix well with the sautéed vegetables and spices.
- Pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered 15–20 minutes, until all vegetables are very tender.
- Blend soup with an immersion blender until silky smooth (or use a regular blender in batches, allowing steam to escape and being very careful with hot liquids).
- Stir in coconut milk or cream, maple syrup, and thyme. Simmer 5 more minutes. Taste and adjust seasoning with salt, pepper, and additional maple, if desired. For heat, add chili flakes or cayenne now.
- Serve hot. Swirl with extra coconut milk or cream and top with pumpkin seeds or croutons for a gorgeous finish.
Notes
This soup can be made fully vegan by using coconut milk and ensuring your broth contains no animal products. Leftovers taste even better the next day! It also freezes beautifully for up to 3 months. Customize with butternut squash, sweet potatoes, or spices like sage or rosemary. For more protein, blend in a can of white beans.
Nutrition
Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 840mg | Potassium: 650mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8000IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 2.2mg