Acorn Squash Soup
s healthy, autumn Roasted Acorn Squash Soup is sweet and savory with a lightly roasted flavor to make a delicious, filling and vegan fall recipe for the whole family. It’s the best of fall, in a bowl!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Cook
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425 degrees F.
- Spread out acorn squash on tray and drizzle with 1 tbsp of olive oil and sprinkle with salt.
- Roast for 20 minutes.
- Add remaining 1 tbsp of olive oil to a large pot over medium-high heat. Add onions. Cook until transluscent (about 3-4 minutes).
- Add in garlic and cook for 1 more minute.
- Stir in acorn squash and top with vegetable stock and spices. Bring to a boil.
- Once boiling, bring soup to a simmer on low and let simmer for 30 minutes, uncovered.
- Turn of stove and allow soup to cool for at least 10 minutes.
- Using a regular blender or immersion blender, blend soup until smooth. Add water or additional stock to soup if too thick for preference.
- Will keep for up to 1 week in refrigerator.
Find it online: https://www.thehealthymaven.com/roasted-acorn-squash-soup/