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Tuesday, September 27, 2016

Roasted Acorn Squash Soup

Title Picture

Today, I woke up thinking, "It's a good day for soup".

Overcast. Chilly.  Even a few leaves starting to fall on the back porch.


Roasted Squash Seeds

Nothing gets me more excited about cooler days than the thought of a warm comforting meal.  Though it's early in the season, today was perfect for the warm comforts of my Roasted Acorn Squash Soup.

Cut Acorn Squash

Though not as rich as butternut, the acorn squash roasts up easily and becomes surprisingly sweet!

Roasting helps develop the flavor of the squash and slightly caramelizes it's natural sugars to add a rich, sweet flavor to the soup.

Multiple Cut Acorn Squash

This soup is deliciously sweet, healthy, vegetarian, and vegan.  It's super simple to make which makes it perfect for the busy, chilly days of Fall!

And don't waste the seeds...I roast those up and serve them on top for an extra salty crunch!

Acorn Squash Soup Collage

yield: 4-6 servingsprint recipe

Roasted Acorn Squash Soup

prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins
A deliciously sweet, healthy, vegetarian, and vegan soup. The perfect dish for Autumn!


  • 1 medium acorn squash, cut in half lengthwise
  • 1 Tbsp. butter, or olive oil
  • 1 cup carrot, roughly chopped
  • 1/2 cup onion, chopped
  • 1 Tbsp. fresh ginger, minced
  • 1-14oz. can unsweetened coconut milk
  • 1 1/2 cups water or low-sodium vegetable stock
  • 1/2 tsp. salt


  1. Pre-heat oven to 400 degrees.
  2. Place the squash, cut side down, in a small roasting pan. Roast for 40 minutes or until tender. Scoop flesh from squash and set aside. Discard the skins.
  3. In a large saucepan, melt the butter. Add the carrot, onion, ginger. Cook until softened, 3-4 minutes.
  4. Add the cooked squash, coconut milk, stock (or water), and salt.
  5. Bring to a boil, then reduce the heat. Simmer, covered, 10 minutes, stirring occasionally.
  6. Remove from heat and puree with immersion blender (or conventional-being sure to work in batches).
  7. Season with salt and pepper, to taste.

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