Acorn Squash Soup Recipe
Acorn Squash Soup Recipe
Table of Contents
Acorn Squash Soup Recipe
Warm, comforting, and bursting with fall flavors, this acorn squash soup recipe is a cozy dish that will elevate your table. Made with roasted acorn squash, aromatic spices, and creamy coconut milk, it’s perfect as a starter or a wholesome meal on its own.
Description:
Acorn Squash Soup Recipe is a must have dish when cooler temperatures roll in. Its earthy sweetness, creamy texture, and nourishing ingredients make it the perfect comfort food. This recipe combines the roasted goodness of acorn squash with onions, garlic, and a blend of spices that enhance its natural flavors.
Roasting the squash is key in this acorn squash soup recipe. The caramelized edges and deep flavors that emerge from roasting provide a beautiful base for the soup. Additionally, coconut milk adds a velvety smooth texture and a hint of tropical richness that complements the squash’s sweetness.
This soup is not only delicious but also healthy. Packed with vitamins A, C, and fiber, acorn squash is a nutrient dense vegetable. The simplicity of this recipe allows you to enjoy the pure flavors of fresh ingredients without any artificial additives.
Whether you’re preparing for a family dinner, entertaining guests, or simply wanting a cozy bowl of goodness, this acorn squash soup recipe fits the bill. It’s vegan friendly, gluten free, and incredibly easy to customize. Garnish it with toasted seeds, a drizzle of olive oil, or fresh herbs to make it uniquely yours.
Let’s dive into this foolproof recipe and bring a bowl of warmth to your table.
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, fresh parsley, or a drizzle of coconut cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Roast for 35-40 minutes or until the flesh is tender and golden.
- Sauté Aromatics: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Scoop the Squash: Once the roasted squash has cooled slightly, scoop out the flesh with a spoon and add it to the pot with the onions and garlic.
- Season and Simmer: Add the cinnamon, nutmeg, cayenne pepper (if using), and a pinch of salt. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Blend Until Smooth: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Add Coconut Milk: Stir in the coconut milk, reserving a few tablespoons for garnish if desired. Heat the soup gently, but do not boil, to avoid curdling the coconut milk.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, fresh parsley, or a drizzle of reserved coconut cream.
Notes
- Make It Ahead: This acorn squash soup recipe is perfect for meal prep. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Spice Adjustments: For a milder soup, skip the cayenne pepper. For a more robust flavor, add a pinch of smoked paprika.
- Optional Add Ins: You can add a diced apple during the sautéing process for a hint of fruity sweetness.
- Serving Ideas: Pair with crusty bread or a simple salad for a complete meal.
Acorn Squash Soup Recipe
Ingredients
- 2 medium acorn squashes halved and seeds removed
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper optional
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds fresh parsley, or a drizzle of coconut cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Roast for 35-40 minutes or until the flesh is tender and golden.
- Sauté Aromatics: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Scoop the Squash: Once the roasted squash has cooled slightly, scoop out the flesh with a spoon and add it to the pot with the onions and garlic.
- Season and Simmer: Add the cinnamon, nutmeg, cayenne pepper (if using), and a pinch of salt. Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Blend Until Smooth: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Add Coconut Milk: Stir in the coconut milk, reserving a few tablespoons for garnish if desired. Heat the soup gently, but do not boil, to avoid curdling the coconut milk.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, fresh parsley, or a drizzle of reserved coconut cream.
Notes
- Make It Ahead: This acorn squash soup recipe is perfect for meal prep. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Spice Adjustments: For a milder soup, skip the cayenne pepper. For a more robust flavor, add a pinch of smoked paprika.
- Optional Add Ins: You can add a diced apple during the sautéing process for a hint of fruity sweetness.
- Serving Ideas: Pair with crusty bread or a simple salad for a complete meal.
