This Acorn Squash Soup is so creamy and delicious! The flavors of the Acorn Squash, Apple and seasonings combined together really gives this soup a unique flavor with a hint of sweetness! This is Dairy Free, Gluten Free, and Vegan.
What I love about this Acorn Squash Soup
- It’s rich and creamy
- It has a bit of sweetness
- It’s healthy
- It’s Dairy Free, Gluten Free, and Vegan
- It’s hearty
- I just love wrapping my hands around a nice warm bowl of this soup on these cooler days!
Acorn Squash Soup Recipe Ingredients
- 2 small to medium size Acorn Squash or 1 large one
- 4 Tbs EVOO (extra virgin olive oil) divided
- 1/4 tsp ground Sea Salt
- 1/4 tsp ground Black Pepper
- 1 Sweet Onion chopped into 1/2 inch size pieces
- 2 Fuji Apples cored and chopped into 1/2 inch size pieces
- 1 Tbs minced Garlic
- 1 Tbs grated Ginger
- 1 14oz can full fat Coconut Milk (I prefer Thai Kitchen Organic Coconut Milk Unsweetened affiliate link)
- Dash of Ground Nutmeg for garnish if desired
How to Make Acorn Squash Soup
Preheat oven to 450 degrees Fahrenheit. Cut ends off of Squash, then cut Squash lengthwise and scoop out seeds. Place parchment paper on a baking sheet. Place Squash cut side up on baking sheet. Brush each Squash half with 2 Tbs EVOO and sprinkle with Salt and Pepper. Place Squash cut side down and bake for 30-35 minutes until Squash pierces with a fork easily. While Squash is cooking prepare the rest.
In large frying pan add 2 Tbs EVOO and Onion, sauté 4-5 minutes. Add the Apple, Garlic, Ginger, and sauté 3-4 minutes until Apple is slightly softened.
Transfer mixture to a high speed blender and add in the cooked Squash removed from the shell. Add Coconut Milk and blend for about 30 seconds until desired thickness.
If the soup is not hot enough after blending, add it to a pot on stove top over medium heat for 5-10 minutes until soup is hot.
Toppings for Acorn Squash Soup
- Pepitas (Pumpkin Seeds)
- Sunflower Seeds
- Bacon
- Fried Sage
- Croutons
- Cheese
- Crackers
- Nutmeg
Or anything else you desire!
What to serve with Acorn Squash Soup
I like to serve this with a nice gluten free crusty baguette, sandwiches, or a nice salad.
Acorn Squash Soup Recipe FAQs
You can use an equal amount of Butternut Squash in place of the Acorn Squash. Just note that the flavor and texture will be a bit different.
You definitely can, the skin is edible. I just prefer not to use it in soup.
Once the soup has cooled, store it in an airtight container in the fridge for up to 4 days.
Place it in a microwave safe bowl and heat 1-2 minutes stirring half way through until desired temperature. You can also heat this in a pot over the stovetop on medium heat, stirring often until heated through.
Yes, place it in a freezer safe container or bag. This can be frozen for up to 3 months.
More Squash Recipes
- How to Roast Acorn Squash
- Butternut Squash Chicken Chili
- Kale Quinoa Salad with Roasted Squash
- Coconut Squash Soup with Turmeric and Ginger
- Butternut Squash and Sage Risotto
- Spaghetti Squash Pizza Boats
- Garlic Parmesan Spaghetti Squash
- Butternut Squash and Spinach Frittata
- Coconut Curry Butternut Squash Soup
- Italian Spaghetti Squash Boats
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
Cheers!
*This post first appeared on Tastefulventure on February 2017 and has recently been updated with new information and media to benefit the reader.
PrintRoasted Acorn Squash Soup
This Acorn Squash Soup is so creamy and delicious! The flavors of the Acorn Squash, Apple and seasonings combined together really gives this soup a unique flavor with a hint of sweetness! This is Dairy Free, Gluten Free, and Vegan.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 small to medium size Acorn Squash or 1 large one.
- 4 Tbs EVOO (extra virgin olive oil) divided
- 1/4 tsp ground Sea Salt
- 1/4 tsp ground Black Pepper
- 1 Sweet Onion chopped into 1/2 inch size pieces
- 2 Fuji Apples cored and chopped into 1/2 inch size pieces
- 1 Tbs minced Garlic
- 1 Tbs grated Ginger
- 1 14oz can full fat Coconut Milk (I prefer Thai Kitchen Organic Coconut Milk Unsweetened
) - Dash of Ground Nutmeg for garnish if desired
)Instructions
- Preheat oven to 450 degrees.
- Cut ends off of Squash, then cut Squash lengthwise and scoop out seeds.
- Place parchment paper on a baking sheet.
- Place Squash cut side up on baking sheet.
- Brush each Squash half with 2 Tbs EVOO and sprinkle with Salt and Pepper.
- Place Squash cut side down and bake for 30-35 minutes until Squash pierces with a fork easily.
- While Squash is cooking prepare the rest.
- In large frying pan add 2 Tbs EVOO and Onion, sauté 4-5 minutes.
- Add Apple, Garlic, Ginger, and sauté 3-4 minutes until Apple is slightly softened.
- Transfer mixture to a high speed blender and add in the cooked Squash removed from the shell.
- Add Coconut Milk and blend for about 30 seconds until desired thickness.
- If the soup is not hot enough after blending, add it to a pot on stove top over medium heat for 5-10 minutes until soup is hot.
- Serve immediately.
- Sprinkle a dash of Nutmeg on top of each bowl of soup if desired.
- Enjoy!
Notes
To store leftovers, place in an airtight container once cooled and refrigerate for up to 4 days. You can also freeze this by placing in a freezer safe container or bag for up to 3 months.
Disclaimer: this post contains Amazon affiliate links
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