Roasted Acorn Squash Soup

Roasted Acorn Squash Soup is a creamy, flavorful blend that combines perfectly roasted acorn squash with other tasty fall vegetables and aromatic spices. This delicious, plant-based, hearty, and warming soup is definitely among the ultimate comfort foods, much like this Winter Squash with Apricot Soup, Tomato Soup, and a super healthy but delicious Ikarian Longevity Soup.

What is Acorn Squash?

Acorn squash is a winter squash known for its acorn-like shape. It’s typically dark green, but can vary in color. Its flesh is mildly sweet and nutty. Nutritionally, it offers dietary fiber, vitamins A and C, and potassium. Commonly roasted or baked, it pairs well with plant-based butter, brown sugar, and maple syrup. Its hard skin, like most winter squash, allows for longer storage than summer squashes.

How to Roast Acorn Squash

There are a couple of ways to roast acorn squash, or really any kind of winter squash. The most simple method is to just throw the whole squash into the oven on a baking sheet and bake the heck out of it for about an hour at 400 degrees F. I don’t even poke holes in the skin. I’m lazy and fond of my arms so I do this almost always and it’s been foolproof (so far). It can be pretty difficult to cut through raw winter squash without losing a limb. They’re hard, dense, and thick. That said, when they’re cut first and then roasted all the exposed edges will brown and caramelize some, adding a nice depth of flavor.

For whole squash: Pierce several times with a fork. Roast cut squash for 45-50 minutes, whole squash for 60-75 minutes, or until tender.

For cut squash: Halve, scoop out seeds, drizzle with oil or butter, season, and place cut-side down on a baking sheet.

Optionally, season cut squash with brown sugar or maple syrup before roasting. Serve warm.

Necessary & Optional Equipment

This recipe requires very few pieces of kitchen equipment. A high speed blender or an immersion blender will work for making a creamy, smooth soup. Other than your choice of blender, a baking sheet and, if needed, a large soup pot is all that’s needed.

Roasted Acorn Squash Soup RECIPE

Yield: 4 servings

Roasted Acorn Squash Soup

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Roasted acorn squash soup is creamy and comforting with a rich, velvety texture and a hint of sweetness. Perfectly balanced flavors, a fall favorite that warms the soul.

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

Soup Ingredients

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• 1 acorn squash
• 1 sweet potato
• 1 apple
• 1 small onion
• 3 cloves garlic
• 3 cups water or vegetable broth
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon nutmeg

Toppings

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• sage leaves
• fresh rosemary
• plant-based sour cream
• pumpkin seeds

Instructions

1. Preheat the oven to 400 degrees F. Place the acorn squash on a baking sheet. Bake at 400 degrees for about 30 minutes minutes. Add the apple, sweet potato, onion, and garlic cloves to the baking sheet and bake everything at 400 degrees for another 30 minutes, until everything is tender.
2. Allow the roasted ingredients to cool enough to be handled.
3. Cut the acorn squash open and remove the seeds (keep them for roasting later!). Do the same with the sweet potato. Add the acorn squash and sweet potato flesh to a high-speed blender or large saucepan. Add the remaining soup ingredients and blend in the blender or using an immersion blender until smooth and creamy.
4. Add fresh sage leaves, rosemary leaves, a swirl of plant-based sour cream or maple syrup (or both!), and some raw or roasted pumpkin seeds.
5. Make crispy sage and rosemary by briefly sautéing them in a pan with oil over medium-high heat. It will only take a minute or so and they'll be deliciously crispy. Remove when just barely browned and be careful not to burn them.
6. Store leftover roasted acorn squash soup in the refrigerator for up to a few days in an air-tight container. It can also be frozen in any freezer-safe container for up to a few months. Simply thaw and heat when ready to use.
7. Double or triple the recipe if a larger batch in desired. Adjust the spices to taste and blend in batches.

Recommended Products

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  Vitamix E310 Explorian Blender, Professional-Grade, 48 oz. Container, Slate
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  Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black - 65542 (Renewed Premium)
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  Hamilton Beach Power Elite Wave Action Blender
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  Cuisinart CSB-179 Smart Stick Variable Speed Hand Blender, Stainless Steel
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  Bonsenkitchen Handheld Blender
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  NutriChef 3-Quart Stainless Steel Soup Pot
• 
  Simply Organic Whole Rosemary Leaf
• 
  Simply Organic Ground Sage Leaf
• 
  Birch & Meadow Fancy Cut Thyme Leaves

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 726mgCarbohydrates: 46gFiber: 8gSugar: 20gProtein: 5g

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.