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Acorn Squash Soup

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This cozy acorn squash soup is creamy, comforting, and full of roasted fall flavor. Made with simple ingredients like garlic, onion, and broth, it’s an easy, nourishing recipe perfect for chilly days. Naturally gluten-free and easy to make vegan!

Ingredients

  • 1 large acorn squash
  • 1–2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3–4 cups vegetable broth or chicken broth
  • 1/4–1/2 cup heavy cream or coconut milk (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of ground nutmeg or cinnamon (optional)
  • Optional garnishes: fresh thyme, sage, toasted pumpkin seeds, extra cream drizzle

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out the seeds.
  2. Place squash cut side down on a baking sheet lined with parchment. Roast for 35–40 minutes, or until fork-tender.
  3. While squash cools, heat olive oil in a soup pot over medium heat. Sauté onion until softened, 5–7 minutes. Add garlic and cook 1 more minute.
  4. Scoop roasted squash from the skin and add it to the pot along with broth. Stir and bring to a simmer.
  5. Simmer for 10–15 minutes to blend flavors.
  6. Use an immersion blender (or a regular blender in batches) to puree until smooth.
  7. Stir in cream or coconut milk, and season with salt, pepper, and a pinch of nutmeg or cinnamon if desired.
  8. Serve hot with garnishes like herbs, seeds, or a drizzle of cream.

Notes

  • Roast extra garlic cloves with the squash for deeper flavor.
  • Add a chopped apple or carrot during simmering for extra sweetness.
  • Adjust consistency by adding more broth or cream after blending.
  • Spice it up with a pinch of cayenne or a swirl of chili oil.
  • For extra richness, stir in crème fraîche or shredded cheese before serving.

Nutrition

Find it online: https://cookedbymaya.com/acorn-squash-soup/