Roasted Acorn Squash Soup
Highlighted under: Healthy & Light
Warm up with this delightful Roasted Acorn Squash Soup, perfect for chilly evenings.
This roasted acorn squash soup is a comforting blend of flavors that showcases the natural sweetness of squash.
Why You Will Love This Recipe
- Rich, creamy texture that warms the soul
- Naturally sweet and savory flavors
- Easy to make and perfect for meal prep
The Perfect Fall Dish
As the leaves change and the air turns crisp, there's nothing quite like a warm bowl of soup to comfort you on a chilly evening. This Roasted Acorn Squash Soup captures the essence of fall with its rich flavors and inviting aroma. The natural sweetness of acorn squash pairs beautifully with savory spices, making it a perfect choice for seasonal gatherings or cozy nights in.
Roasting the squash enhances its sweetness, creating a depth of flavor that elevates the soup. Combined with fragrant aromatics like onion and garlic, this recipe showcases the best of autumn's bounty. Whether enjoyed alone or with a slice of crusty bread, this soup is a delightful way to celebrate the season.
Nutritional Benefits
Acorn squash is not just delicious; it’s also packed with nutrients. Rich in vitamins A and C, fiber, and antioxidants, this winter squash supports immune health and promotes healthy digestion. The addition of coconut milk not only adds creaminess but also provides healthy fats, making this soup both satisfying and nourishing.
Incorporating vegetables like onions and garlic adds even more health benefits. Onions are known for their anti-inflammatory properties, while garlic provides immune-boosting benefits. Together, these ingredients create a wholesome dish that warms your body and nourishes your soul.
Versatile and Adaptable
One of the great things about this Roasted Acorn Squash Soup is its versatility. You can easily adapt the recipe to suit your taste or dietary preferences. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce. For a heartier meal, feel free to mix in cooked grains like quinoa or farro.
This soup also freezes well, making it an excellent option for meal prep. Simply store leftovers in airtight containers, and you can enjoy a delicious homemade meal anytime you need a quick and satisfying option. Just reheat on the stove or in the microwave for a comforting bowl of goodness.
Ingredients
For the Soup
- 2 medium acorn squashes, halved and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Gather all ingredients before you start cooking for the best experience!
Instructions
Roast the Squash
Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cumin, cooking for an additional 1-2 minutes until fragrant.
Combine and Blend
Once the squash is done, scoop the flesh into the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes. Then, use an immersion blender to puree the soup until smooth. Stir in coconut milk if using.
Serve
Season to taste with salt and pepper. Serve hot, garnished with a drizzle of coconut milk or your favorite toppings.
Enjoy your delicious homemade roasted acorn squash soup!
Storage Tips
To keep your Roasted Acorn Squash Soup fresh, store it in an airtight container in the refrigerator for up to five days. When reheating, do so gently on the stove over low heat to maintain its creamy texture. If the soup thickens in the fridge, simply add a splash of vegetable broth or water while reheating to achieve the desired consistency.
For longer storage, consider freezing the soup. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat as needed.
Serving Suggestions
Serve this Roasted Acorn Squash Soup with a variety of toppings for added texture and flavor. A sprinkle of toasted pumpkin seeds or a dollop of Greek yogurt can enhance the experience. For an extra layer of flavor, drizzle with balsamic reduction or add a swirl of pesto just before serving.
Pair the soup with a fresh salad or a warm, crusty baguette to create a complete meal. A simple mixed greens salad with a lemon vinaigrette complements the richness of the soup perfectly, making for a satisfying and well-rounded dining experience.
Variations to Try
Experimenting with this soup can lead to delightful variations! Try adding apples or pears during the sautéing phase for a hint of sweetness. A sprinkle of nutmeg or cinnamon can also enhance the autumnal flavors, creating a warm and inviting aroma in your kitchen.
For those who enjoy a little heat, consider incorporating chipotle peppers in adobo sauce for a smoky flair. This adds a unique twist that balances the sweetness of the acorn squash beautifully. Feel free to get creative and make this soup your own!
Questions About Recipes
→ Can I use other squashes?
Yes, but different squashes may alter the flavor and texture slightly.
→ Is this soup vegan?
Yes, it's completely vegan unless you add dairy toppings.
→ How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
→ Can I freeze the soup?
Yes, it freezes well for up to 3 months. Thaw in the refrigerator before reheating.
Roasted Acorn Squash Soup
Warm up with this delightful Roasted Acorn Squash Soup, perfect for chilly evenings.
Created by: Ottilie James
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Soup
- 2 medium acorn squashes, halved and seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
How-To Steps
Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cumin, cooking for an additional 1-2 minutes until fragrant.
Once the squash is done, scoop the flesh into the pot with the onion and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes. Then, use an immersion blender to puree the soup until smooth. Stir in coconut milk if using.
Season to taste with salt and pepper. Serve hot, garnished with a drizzle of coconut milk or your favorite toppings.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 38g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 4g