Description
Acorn Squash Soup is a heartwarming autumn dish that beautifully marries the sweet and savory flavors of roasted acorn squash with aromatic spices. This creamy soup envelops you in comfort, making it the perfect choice for chilly days. As it simmers, the enticing aroma fills your kitchen, creating a cozy atmosphere ideal for family gatherings or quiet evenings at home. With its vibrant color and rich taste, this soup impresses guests yet remains simple enough for a weeknight dinner. Pair it with crusty bread or a fresh salad to create a complete meal that celebrates the essence of fall.
Ingredients
- 2 medium acorn squashes
- 1 medium onion
- 3–4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squashes, scoop out seeds, brush with olive oil, and place cut side down on the baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened (about 5 minutes).
- Add vegetable broth, cinnamon, nutmeg, and roasted squash flesh to the pot; stir to combine.
- Blend until smooth using an immersion blender or traditional blender.
- Stir in coconut milk and simmer gently for an additional 5 minutes. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added texture, reserve some roasted squash cubes to mix into the blended soup. - Customize toppings with roasted pumpkin seeds or crispy bacon bits. - Substitute acorn squash with butternut squash or pumpkin if needed.