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Roasted Acorn Squash Soup

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Roasted Acorn Squash Soup is a warm, velvety dish made by blending roasted acorn squash with aromatic vegetables, herbs, and a touch of cream—perfect for cozy fall or winter meals.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 2 tbsp olive oil, divided
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • Salt and black pepper to taste
  • Optional: pumpkin seeds or croutons for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Place acorn squash halves cut-side down on a baking sheet and roast for 35–40 minutes, or until tender. Let cool slightly, then scoop out the flesh.
  2. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrot, and garlic. Sauté for 5–7 minutes until softened.
  3. Add the roasted squash, thyme, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
  4. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
  5. Stir in coconut milk or cream. Season with salt and pepper to taste. Heat through for another 2–3 minutes.
  6. Serve warm, garnished with pumpkin seeds or croutons if desired.

Notes

  • Acorn squash can be roasted ahead of time and refrigerated for up to 2 days.
  • For extra depth of flavor, add a pinch of nutmeg or smoked paprika.
  • Make it vegan by using coconut milk or another plant-based cream.

Nutrition

Find it online: https://ukfinda.com/roasted-acorn-squash-soup/