Acorn Squash Soup

5 from 1 vote

You'll fall in love with the creamy texture and delicious blend of sweet and savory flavors in my acorn squash soup! Made with roasted acorn squash, rich coconut milk, and fresh herbs, this soup is so comforting and perfect for enjoying with a piece of crusty bread. It's naturally vegan and gluten-free too!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings:

Calories: 285kcal

Author: Alissa Saenz

Ingredients

3 tablespoons olive oil, divided
2 medium acorn squash (about 4 pounds total)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups vegetable broth
1 sprig fresh rosemary (about 4-inches)
1 teaspoon rubbed sage
1 cup full-fat coconut milk
½ teaspoon ground nutmeg
Salt and pepper, to taste
Pepitas, for topping (optional)

US Customary - Metric

Instructions

Preheat the oven to 425°F.
Cut the squash in half, lengthwise, then scoop out the seeds from each of the halves with a spoon. Lightly rub the outsides of the squash halves with olive oil, using a total of about a tablespoon of oil.
Arrange the squash halves, cut sides up, on a baking sheet. Place the baking sheet into the oven and roast the squash until it's easily pierced with a fork and shows some browning in spots, about 20 to 25 minutes.
Let the squash cool for a bit after removing it from the oven. You can prepare the other ingredients in the meantime. Once the squash halves are cool enough to handle, use a spoon to scoop out the flesh onto a plate. Discard the peel.
Coat the bottom of a large pot with the remaining two tablespoons of olive oil and place it over medium heat. Once the oil is hot, add the onion, carrot, and celery. Sweat the vegetables for about ten minutes, stirring occasionally, until they begin to soften.
Stir in the garlic and sauté it with the vegetables for about one minute, until it becomes very fragrant.
Add the broth, the acorn squash, the rosemary sprig, and rubbed sage. Raise the heat and bring the liquid to a boil, then lower the heat and let the soup simmer for about 20 minutes, until the vegetables are very soft.
Remove the pot from heat. Remove and discard the rosemary sprig.
Puree the soup until completely smooth. You can use an immersion blender, or transfer it in batches to a conventional blender. Always use caution when blending hot liquids.
Return the soup to the pot if you moved it to a blender, then stir in the coconut milk and nutmeg. Place the pot over medium heat, just until the soup is as hot as you'd like it to be.
Remove the pot from heat. Season the soup with salt and pepper to taste.
Ladle into bowls and optionally top each one with pepitas. Serve.

Notes

Nutrition information does not include pepitas.

Nutrition