Creamy Roasted Acorn Squash Soup (Dairy-Free Recipe)

When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And if you’re looking for a dairy-free and gluten-free option that’s bursting with flavor, this Roasted Acorn Squash Soup is exactly what you need. The rich and creamy texture of this perfect soup will have you coming back for seconds and with easily become one of your favourite creamy soups. It’s perfect for those who love the earthy sweetness of acorn squash.

This recipe combines the nutty goodness of roasted acorn squash with the warm and comforting flavors of ginger, coconut milk, and a hint of maple syrup. So, let’s dive into this soul-warming, dairy-free acorn squash soup perfect for those winter months.

What’s in Acorn Squash Soup

Acorn squash soup is a delightful fusion of rich and earthy flavors. At its heart, this creamy soup features the sweet and nutty essence of roasted acorn squash. The squash is complemented by aromatic ingredients like garlic, leeks, and ginger, which infuse the soup with savory depth.

Coconut milk adds a luscious, dairy-free creaminess, while a touch of maple syrup and spices like cinnamon and chili powder provide a harmonious blend of sweetness and warmth. This flavorful combination creates a satisfying and comforting bowl of acorn squash soup that’s perfect for any season.

Roasting Acorn Squash

Roasting acorn squash is a crucial step in preparing the delectable acorn squash soup. Here’s a simple guide on how to roast acorn squash for this recipe:

Ingredients for Roasting Acorn Squash

• Acorn squash
• Extra virgin olive oil
• Salt and pepper

How to Roast Acorn Squash

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature ensures that the acorn squash roasts to a tender and caramelized perfection.
2. Prepare the Squash: Carefully wash the acorn squash to remove any dirt or debris. Using a sharp knife, cut the squash in half vertically. This will give you two halves with one flat side each.
3. Remove the Seeds: Use a spoon to scoop out the seeds and stringy pulp from the center of the squash halves. You can save the seeds for roasting separately, if desired.
4. Season the Squash: Place the cleaned acorn squash halves, flat side down, on a parchment-lined baking sheet. Drizzle them with extra virgin olive oil, ensuring that they are lightly coated. Sprinkle with a pinch of salt and freshly ground black pepper to enhance their natural flavor.
5. Roasting Time: Transfer the baking sheet with the acorn squash to the preheated oven. Roast for approximately 45 minutes or until the squash is tender and the edges have caramelized. You can check for doneness by inserting a fork or knife into the squash; it should easily pierce through when it’s done.
6. Cooling Period: After roasting, remove the squash from the oven and allow it to cool slightly. This step is crucial to prevent burns when you handle the squash for the soup preparation.
7. Scooping the Flesh: Once the roasted acorn squash has cooled enough to handle, use a spoon to carefully scoop out the soft, caramelized flesh from the acorn squash skin. You’ll use this roasted squash in your soup recipe.

Now that you have perfectly roasted acorn squash, you’re ready to continue with the remaining steps of your acorn squash soup recipe.

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

Note

For a complete dairy-free and gluten-free experience, ensure that the vegetable stock and all other ingredients are free of dairy and gluten.

How To Make Acorn Squash Soup

1. Roasting the Acorn Squash:

Begin by preheating your oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and place it on a lined baking sheet. Drizzle with the tablespoon of olive oil, season with salt and pepper, and roast until tender and caramelized, about 45 minutes. Once roasted, let it cool slightly before scooping out the flesh.

2. Making the Soup Base:

In a Dutch oven or a large pot over medium heat, warm the olive oil. Add smashed garlic, chopped shallot, sliced leek, and grated ginger. Sauté until the leek is soft and aromatic, about 5 minutes.

3. Blending the Ingredients:

Turn the temperature to medium-high heat, add the roasted acorn squash chunks, vegetable stock, coconut milk, maple syrup, cinnamon, and chili powder to the pot. Stir well and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.

4. Blending to Creamy Perfection:

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. Remember to blend in batches and let the soup cool slightly to avoid splattering.

5. Seasoning and Serving:

Once the soup is smooth and creamy, taste and adjust the seasoning with salt and pepper according to your preference. Ladle the soup into bowls, garnish with a drizzle of coconut milk or a sprinkle of chili powder if desired, and serve hot.

Tips for Making the Best Acorn Squash Soup

Creating the best acorn squash soup requires attention to detail and some handy tips to enhance the flavor and texture. Here are some tips to help you make a memorable batch of this delicious soup:

1. Select the Right Acorn Squash: Choose acorn squash that is ripe and heavy for its size. Look for squash with a deep, rich color and a firm skin. Avoid squash that is too soft or has blemishes.
2. Roast the Squash for Maximum Flavor: Roasting the acorn squash is key to enhancing its natural sweetness and depth of flavor. Be patient and allow the squash to caramelize in the oven to bring out its full potential.
3. Use Fresh Ingredients: Opt for fresh garlic, leeks, and ginger to infuse your soup with vibrant, aromatic flavors. Fresh ingredients make a noticeable difference in the final result.
4. Balance Sweetness and Spice: The combination of maple syrup, cinnamon, and chili powder should be balanced to suit your taste. Start with the suggested amounts in the recipe, but feel free to adjust to achieve your desired level of sweetness and spiciness.
5. Don’t Skimp on Coconut Milk: Coconut milk adds creaminess and a delightful tropical note to the soup. Use a good-quality, full-fat coconut milk to ensure a rich and luxurious texture.
6. Blend Until Smooth: Invest in a reliable immersion blender or a high-speed countertop blender. Ensure the soup is blended until perfectly smooth and velvety for a restaurant-quality finish.
7. Taste and Adjust: Regularly taste your soup as you cook. Adjust the seasoning with salt, pepper, and any additional spices to achieve a well-balanced flavor profile.
8. Garnish Creatively: Elevate the presentation of your acorn squash soup by garnishing with fresh herbs, a drizzle of coconut milk, a sprinkle of chili powder, or even roasted acorn squash seeds for added texture.
9. Reheat with Care: If you need to reheat the soup, do it gently over low heat. Avoid boiling it as this can alter the texture and flavor. A microwave can also work well for reheating smaller portions.
10. Experiment with Variations: While this recipe is fantastic as is, don’t hesitate to experiment. Add a touch of nutmeg or a splash of citrus juice for a unique twist, or try different garnishes like croutons or roasted vegetables.

By following these tips, you’ll be well on your way to creating the best acorn squash soup – a creamy, dairy-free masterpiece that’s perfect for any occasion.

How to Store and Reheat Acorn Squash Soup

Properly storing and reheating acorn squash soup can help you enjoy its delicious flavors over time. Here’s how to store and reheat leftover acorn squash soup.

Storing Acorn Squash Soup

1. Cool the Soup: After cooking, allow the soup to cool to room temperature.
2. Refrigeration: Transfer the cooled leftover soup to an airtight container. Make sure it’s a container suitable for soup to prevent leaks. You can also use resealable plastic bags designed for freezing soup. Leave some room at the top to allow for expansion. Seal the container or bag tightly.
3. Label and Date: It’s a good practice to label the container with the date of preparation, especially if you’re making a large batch for future use. This helps you keep track of freshness.
4. Refrigerate: Place the container in the refrigerator. Acorn squash soup can typically be stored in the fridge for 3-4 days.

Reheating Acorn Squash Soup

1. Stovetop Method:
   • Pour the soup into a saucepan or pot.
   • Heat it over low to medium heat, stirring occasionally.
   • Be patient and avoid boiling; a gentle simmer is ideal.
   • Taste and adjust seasoning if necessary.
2. Microwave Method:
   • Transfer the soup to a microwave-safe bowl.
   • Reheat in 30-second intervals, stirring between each interval.
   • Check the temperature to ensure it’s evenly heated.
   • Again, avoid overheating to prevent altering the soup’s texture.
3. Instant Pot or Slow Cooker:
   • If you have a large quantity to reheat, the Instant Pot or slow cooker can be convenient.
   • Pour the soup into the appliance and heat on the “Warm” or “Low” setting.
   • Stir occasionally, and adjust the settings to maintain a gentle simmer.

Tips for Reheating

• Reheat soup gently to avoid scorching or changing its texture.
• Always stir well to ensure even heating, especially if you’re using a microwave.
• If the soup seems too thick after refrigeration, you can add a splash of water, vegetable broth, or coconut milk to achieve the desired consistency.
• Taste the soup after reheating and adjust the seasoning as needed. Flavors may mellow or intensify during storage.

Can you Freeze Acorn Squash Soup?

Yes, you can freeze acorn squash soup. Freezing is a great way to preserve your soup for future consumption. Here’s how to do it:

1. Cool the Soup: Allow the acorn squash soup to cool to room temperature after cooking.
2. Portion the Soup: Divide the soup into portion-sized servings. This makes it easier to thaw and reheat just the amount you need without repeatedly thawing and refreezing the entire batch.
3. Airtight Containers or Freezer Bags: Place the portioned soup into airtight, freezer-safe containers or resealable plastic bags designed for freezing soup. Squeeze out as much air as possible from the bags to prevent freezer burn.
4. Label and Date: It’s essential to label each container or bag with the date of freezing. Also, you can specify the contents (acorn squash soup) to easily identify it later.
5. Freeze: Place the containers or bags in the freezer. Ensure that the soup is stored flat if using bags to save space and allow for quicker thawing.
6. Thawing and Reheating: When you’re ready to enjoy your frozen acorn squash soup, move the container or bag to the refrigerator to thaw slowly. Once fully thawed, you can reheat it following the reheating instructions previously mentioned.

Properly stored, frozen acorn squash soup can typically be kept for up to 2-3 months.

Variations of this Acorn Squash Soup

When making soup recipes, sometimes swapping ingredients for what you have on hand can create a whole new recipe and add different layers of flavors. Here are a few different recipes you can do by substituting some of the original ingredients.

1. Spicy Cayenne Acorn Squash Soup:
   • Add a pinch of cayenne pepper to the soup for a subtle kick of heat.
   • Garnish with a dollop of sour cream and a sprinkle of fresh thyme for a creamy and herby contrast.
2. Lemon-Ginger Acorn Squash Soup:
   • Incorporate a touch of fresh lemon juice and ground ginger for a zesty and aromatic twist to your acorn squash soup.
3. Caramelized Onion and Red Pepper Acorn Squash Soup:
   • Sauté thinly sliced red onion until caramelized and stir into the soup for a sweet and savory dimension.
   • Top with roasted red peppers for a smoky, roasted flavor.
4. Curried Acorn Squash and Sweet Potato Soup:
   • Blend roasted acorn squash with sweet potatoes for a richer, slightly sweeter soup base.
   • Add a teaspoon of curry powder to infuse the soup with warm, fragrant spice.
5. Cayenne and Brown Sugar Glazed Acorn Squash:
   • Roast acorn squash with a sprinkle of cayenne and brown sugar for a sweet and spicy side dish or appetizer.

Remember, these variations are just starting points. Feel free to adjust the ingredient quantities to suit your taste preferences and create a unique spin my classic acorn squash soup.

Frequently Asked Questions

How do you cut acorn squash for soup?

To cut acorn squash for soup, first, wash and dry the squash. Then, carefully slice it in half vertically, remove the seeds, and proceed with your chosen soup recipe.

Can I substitute acorn squash for butternut squash in soup?

Yes, you can substitute acorn squash for butternut squash in soup recipes. Both squashes have a similar sweet and nutty flavor, making them interchangeable in most recipes. Just ensure to adjust cooking times as needed, as acorn squash may require a slightly longer roasting or cooking period compared to butternut squash.