Roasted Acorn Squash Soup

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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.


Units Scale
  • 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


  1. Preheat oven to 450 degrees.
  2. Cut ends off of Squash, then cut Squash lengthwise and scoop out seeds.
  3. Place parchment paper on a baking sheet.
  4. Place Squash cut side up on baking sheet.
  5. Brush each Squash half with 2 Tbs EVOO and sprinkle with Salt and Pepper.
  6. Place Squash cut side down and bake for 30-35 minutes until Squash pierces with a fork easily.
  7. While Squash is cooking prepare the rest.
  8. In large frying pan add 2 Tbs EVOO and Onion, sauté 4-5 minutes.
  9. Add Apple, Garlic, Ginger, and sauté 3-4 minutes until Apple is slightly softened.
  10. Transfer mixture to a high speed blender and add in the cooked Squash removed from the shell.
  11. Add Coconut Milk and blend for about 30 seconds until desired thickness.
  12. 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.
  13. Serve immediately.
  14. Sprinkle a dash of Nutmeg on top of each bowl of soup if desired.
  15. Enjoy!


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.

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