Roasted Acorn Squash Soup

PREP TIME 10 mins
Cook Time 50 mins
Total Time 1 hr
Serves 4-6     adjust servings


  • 2 large acorn squash (around 6 cups chopped), peeled, seeded and chopped
  • 2 tbsp olive oil (divided)
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 8 cups of vegetable stock
  • 1/2 tsp dried coriander
  • 1/4 tsp dried paprika
  • 1/8 tsp dried cinnamon
  • 1/2 tsp dried rosemary
  • salt and pepper, to taste


  1. Preheat oven to 425 degrees F.
  2. Spread out acorn squash on tray and drizzle with 1 tbsp of olive oil and sprinkle with salt.
  3. Roast for 20 minutes.
  4. Add remaining 1 tbsp of olive oil to a large pot over medium-high heat. Add onions. Cook until transluscent (about 3-4 minutes).
  5. Add in garlic and cook for 1 more minute.
  6. Stir in acorn squash and top with vegetable stock and spices. Bring to a boil.
  7. Once boiling, bring soup to a simmer on low and let simmer for 30 minutes, uncovered.
  8. Turn of stove and allow soup to cool for at least 10 minutes. 
  9. Using a regular blender or immersion blender, blend soup until smooth. Add water or additional stock to soup if too thick for preference.
  10. Will keep for up to 1 week in refrigerator.




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