Print

Acorn Squash Soup

This healthy, autumn Roasted Acorn Squash Soup is sweet and savory with a lightly roasted flavor to make a delicious and filling fall recipe for the whole family.

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!

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

  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.

Keywords: acorn squash soup, roasted acorn squash soup, vegan acorn squash soup

FREE 10 Day
Stress Relief Challenge!

Join 10,000+ members of the THM Community and get my free 10 day stress relief workbook.