Acorn Squash Soup is a creamy, rich, and flavorful dish made with roasted acorn squash, vegetable broth, coconut milk, and warm spices like cinnamon and chili powder. This vegan and gluten-free soup is perfect for cozy autumn evenings, offering a delightful balance of sweetness and heat in every spoonful.
Table of Contents
- Ingredients To Make Acorn Squash Soup
- How To Make Acorn Squash Soup
- Tips for Making the Best Acorn Squash Soup
- Variations and Serving Suggestions
- Storing and Freezing
- Frequently Asked Questions
- Other Cozy Creamy Fall Soups You’ll Love
- Final Thoughts
- Connect with Me
As the leaves start to turn and the air becomes crisp, there’s nothing more comforting than a warm bowl of soup. I remember the first time I made acorn squash soup—it was on a chilly fall day, and the aroma of roasting squash filled the house, making it feel like the very essence of autumn had taken residence in my kitchen. As a recipe developer with over 10 years of experience, I’ve always enjoyed creating seasonal recipes that are both easy to prepare and full of flavor. This acorn squash soup recipe is one of those dishes that brings the best of fall to your table with minimal effort and maximum taste.
Ingredients To Make Acorn Squash Soup
- 1 tbsp of extra virgin olive oil
- 4 smashed garlic cloves
- 1 leek, chopped
- 1 shallot, chopped
- 2 tbsp of grated ginger
- 1 roasted acorn squash (about 2 pounds acorn squash)
- 4 cups of vegetable stock
- 1 1/2 cups of coconut milk
- 1/4 cup of maple syrup
- Salt and pepper to taste
- 1/2 tsp of cinnamon
- 1 tbsp of chili powder
How To Make Acorn Squash Soup
Step 1: Roast the Acorn Squash
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Cut the acorn squash in half and scoop out the seeds. Place the halves on a lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the Squash: Roast the acorn squash for 45-50 minutes, or until the flesh is soft and slightly caramelized. Once done, set it aside to cool.
Step 2: Sauté the Aromatics
- Heat the Pot: In a Dutch oven or large pot, heat the olive oil over medium heat.
- Sauté Leek and Shallot: Add the chopped leek and shallot, sautéing until they become soft and translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the smashed garlic and grated ginger, sautéing for another minute until fragrant.
Step 3: Combine and Cook the Soup
- Add Roasted Squash: Scoop out the flesh of the roasted acorn squash and add it to the pot.
- Add Liquids: Pour in the vegetable broth, coconut milk, and maple syrup. Stir well to combine.
- Season the Soup: Season with salt, black pepper, cinnamon, and chili powder. Let the soup simmer over medium heat for 20-25 minutes, allowing the flavors to meld together.
Step 4: Blend and Serve
- Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
- Taste and Adjust: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of toasted pumpkin seeds.
Tips for Making the Best Acorn Squash Soup
Roasting Enhances Flavor: Roasting the acorn squash caramelizes the natural sugars, deepening the flavor and adding a subtle sweetness to the soup.
Use Fresh Spices: Freshly grated ginger and high-quality cinnamon can make a significant difference in the depth of flavor.
Adjust Consistency: If you prefer a thinner soup, add a little more vegetable broth after blending until you reach your desired consistency.
Variations and Serving Suggestions
Pair with Bread: Serve this soup with a slice of crusty bread or a grilled cheese sandwich for a comforting and hearty meal.
Add Carrots: For extra sweetness and a vibrant color, add a couple of chopped carrots to the pot when sautéing the leeks and shallots.
Top with Crunchy Garnishes: Try topping your soup with toasted pumpkin seeds, croutons, or a dollop of dairy-free yogurt for added texture and flavor.
Storing and Freezing
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Frequently Asked Questions
Can I use butternut squash instead of acorn squash?
Yes, butternut squash can be used as a substitute for acorn squash in this recipe. The flavors are slightly different, but both are delicious.
How can I make this soup spicier?
For a spicier version, increase the amount of chili powder or add a pinch of cayenne pepper.
Can I make this soup in an Instant Pot?
Yes, you can make this soup in an Instant Pot by following the sautéing steps in the pot, then cooking on high pressure for 10 minutes before blending.
Other Cozy Creamy Fall Soups You’ll Love
Final Thoughts
This acorn squash soup is the perfect way to embrace the flavors of fall. It’s rich, creamy, and full of warm spices that will make you feel cozy with every spoonful. Whether you’re looking for a simple weeknight dinner or a comforting meal to serve at a gathering, this soup is sure to impress. As a recipe developer, I’m thrilled to share this easy yet flavorful dish with you, and I hope it becomes a favorite in your home. If you try this recipe, I’d love to hear your feedback in the comments below. Happy cooking!
Connect with Me
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Creamy Dairy-Free Acorn Squash Soup
Discover the perfect comfort soup: Creamy, dairy-free Acorn Squash Soup. Velvety, aromatic, and nourishing, this recipe brings together roasted acorn squash, coconut milk, and a blend of spices. Satisfy your taste buds and dietary needs in one bowl
Ingredients
- 1 tbsp of extra virgin olive oil
- 4 smashed garlic cloves
- 1 leek, chopped
- 1 shallot, diced
- 2 tbsp of grated ginger
- 1 roasted acorn squash (about 2 pounds acorn squash)
- 4 cups of vegetable stock
- 1 1/2 cups of coconut milk
- 1/4 cup of maple syrup
- Salt and pepper to taste
- 1/2 tsp of cinnamon
- 1 tbsp of chili powder
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and place the halves on a lined baking sheet.
- Drizzle the olive oil over the squash halves and season them with salt and pepper.
- Roast the acorn squash for about 45-50 minutes or until the flesh is soft and slightly caramelized. Once done, set it aside to cool.
- In a Dutch oven or a large pot, heat the olive oil over medium heat.
- Add the chopped leek and shallot, then sauté until it's soft and translucent.
- Stir in the grated ginger and smashed garlic cloves and sauté for another minute, until fragrant.
- Scoop out the roasted acorn squash's flesh and add it to the pot.
- Pour in the vegetable stock, coconut milk, and maple syrup.
- Season with salt, pepper, cinnamon, and chili powder.
- Allow the soup to simmer for 20-25 minutes, stirring occasionally.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
