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–+ servings

Roasted Acorn Squash Soup

Sara
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4
Calories 498 kcal

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 14 oz 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.

Nutrition

Calories: 498kcalCarbohydrates: 45gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 174mgPotassium: 1195mgFiber: 6gSugar: 14gVitamin A: 842IUVitamin C: 34mgCalcium: 117mgIron: 5mg
Keyword acorn squash, acorn squash soup, Roasted Acorn Squash Soup, Soup, squash soup
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