Delicious Acorn Squash Soup

Cozy up with a bowl of this *Delicious Acorn Squash Soup*, a velvety blend of roasted acorn squash, creamy coconut milk, and warming spices like cinnamon and nutmeg. This easy-to-make recipe combines the natural sweetness of roasted squash with the savory depth of sautéed onions and garlic, all brought together with vegetable broth for a nourishing, plant-based meal. A hint of optional red pepper flakes adds a subtle kick, making it perfect for chilly evenings. Ready in just an hour, this wholesome soup is ideal as a light dinner or a festive appetizer. Serve it with a drizzle of coconut milk, a sprinkle of cinnamon, or crunchy toasted pumpkin seeds for an elegant finishing touch. Perfect for gluten-free and vegan diets, this recipe is a cozy classic that’s sure to impress!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized acorn squash
• 2 tablespoons olive oil
• 1 medium-sized yellow onion
• 3 cloves garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, then place them cut-side down on the prepared baking sheet.

Step 3

Roast the acorn squash in the preheated oven for 30-35 minutes, or until the flesh is fork-tender. Remove from the oven and allow to cool slightly.

Step 4

While the squash cools, chop the onion and mince the garlic.

Step 5

In a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and sauté for 1 minute, stirring constantly to prevent burning.

Step 6

Scoop the roasted acorn squash flesh into the pot, discarding the skins. Stir to combine with the onions and garlic.

Step 7

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.

Step 8

Add the coconut milk, cinnamon, nutmeg, salt, black pepper, and optional red pepper flakes. Stir to combine.

Step 9

Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender. Blend until creamy and return to the pot, if necessary.

Step 10

Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of coconut milk, a sprinkle of cinnamon, or toasted pumpkin seeds for extra texture.

Nutrition Facts

Serving size	(3056.2g)

Amount per serving	% Daily Value*
Calories	1728.6

Total Fat 38.7g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4709.8mg	0%
Total Carbohydrate 346.9g	0%
Dietary Fiber 90.3g	0%
Total Sugars 35.5g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 959.8mg	0%
Iron 15.6mg	0%
Potassium 9656.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.4%

Protein: 8.1%

Carbs: 73.5%