Roasted Acorn Squash Soup

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; Salt and pepper to taste; 1/2 cup coconut milk

Warm up with this creamy and flavorful roasted acorn squash soup, perfect for chilly days.

Created by

Maribel Hayes

Last updated on 2025-12-25T17:46:09.912Z

This roasted acorn squash soup is not only delicious but also packed with nutrients. The natural sweetness of the squash combined with warming spices makes it a comforting dish for any time of year.

        Why You'll Love This Recipe
        Creamy texture with a hint of sweetness
Simple ingredients that highlight the squash's natural flavors
Perfectly spiced for a cozy meal

      

The Nutritional Benefits of Acorn Squash

Acorn squash is not only delicious but also packed with nutrients. It's a great source of dietary fiber, which aids digestion and helps maintain a healthy weight. Additionally, acorn squash is rich in vitamins A and C, which are essential for maintaining healthy skin and boosting your immune system. Incorporating this vibrant vegetable into your diet can contribute to overall well-being.

Moreover, the antioxidants found in acorn squash help combat oxidative stress in the body. This can reduce inflammation and lower the risk of chronic diseases. By enjoying this roasted acorn squash soup, you're nourishing your body with wholesome ingredients while indulging in comforting flavors.

Perfect Pairings for Your Soup

To elevate your roasted acorn squash soup experience, consider pairing it with a hearty crusty bread. A rustic sourdough or a warm baguette makes for a satisfying accompaniment, perfect for dipping. You might also enjoy it with a simple side salad, featuring fresh greens and a light vinaigrette to balance the creaminess of the soup.

For those looking to enhance the flavor profile further, topping your soup with roasted pumpkin seeds or a sprinkle of fresh herbs like cilantro or parsley can add both texture and freshness. A drizzle of balsamic reduction or a dash of chili flakes can introduce an exciting kick that complements the sweetness of the squash.

Storing and Reheating Tips

If you find yourself with leftovers, you're in luck! This roasted acorn squash soup stores beautifully in the refrigerator. Allow it to cool completely before transferring it to an airtight container. It can be stored for up to five days, making it a convenient option for meal prep or a quick lunch.

When you're ready to enjoy the soup again, simply reheat it on the stovetop over medium heat, stirring occasionally until warmed through. If the soup has thickened, you can add a splash of vegetable broth or water to reach your desired consistency. This way, you can savor the comforting flavors of this delicious soup even on your busiest days.

Ingredients

For the Soup

2 medium acorn squashes
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1/2 cup coconut milk

Instructions

Roast the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the cut sides with olive oil and place them cut side down on a baking sheet. Roast for 30-35 minutes until tender.

Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

Combine Ingredients

Once the squash is done roasting, scoop the flesh into the pot with the onions. Add the vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Blend the Soup

Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and adjust the seasoning if necessary. Heat through and serve warm.

Frequently Asked Questions

Is it necessary to peel the acorn squash before roasting? No, you do not need to peel the acorn squash. The skin becomes tender during roasting, and it can be easily blended into the soup for added nutrition and flavor.

Can I use another type of squash? Absolutely! While acorn squash is recommended for its sweet and nutty flavor, you can substitute it with butternut squash or pumpkin if desired. Just keep in mind that the cooking time may vary slightly.

Variations and Customizations

Feel free to customize this soup to suit your taste preferences! For a spicier version, you can add a pinch of cayenne pepper or red pepper flakes during the cooking process. If you enjoy a hint of sweetness, consider adding a diced apple or pear along with the squash for a delightful twist.

For a vegan version, ensure that your vegetable broth is plant-based, and instead of coconut milk, you can use almond milk or cashew cream for a different flavor profile. These variations will keep your soup interesting and cater to different dietary needs.

Questions About Recipes

→ Can I use other types of squash?

Yes, but the flavor and texture may vary. Butternut squash is a great alternative.

→ Can I make this soup ahead of time?

Absolutely! Store it in the refrigerator for up to 3 days or freeze for longer storage.

→ Is this soup vegan?

Yes, as long as you use vegetable broth and plant-based milk.

→ How can I thicken the soup?

If you prefer a thicker soup, you can simmer it longer to reduce it or add a potato when cooking.