This wholesome, autumn Roasted Acorn Squash Soup  is good and savory with a flippantly roasted taste to make a scrumptious, filling and vegan fall recipe for the entire household. It’s the very best of fall, in a bowl!

So let’s chat how I ended up making this Acorn Squash Soup Recipe. I obtained 2 giant, misshapen and completely imperfect acorn squashes in one in all my packing containers and after a couple of weeks hibernating in my cabinet, I assumed it was time to place them to good use!

The outcome? This Roasted Acorn Squash Soup that’s additionally made with the onions and garlic I obtained in final week’s field. By now you most likely know that I get all my veggies from Imperfect Foods. They’re simply the very best!

The right way to Reduce Acorn Squash

Reducing acorn squash is the toughest a part of this recipe. Right here’s how I prep my acorn squash for this acorn squash soup.

1) Peel your squash– take away the pores and skin out of your acorn squash utilizing a vegetable peeler or knife.

2) Reduce your squash across the heart circumference – I discover it best to do it this manner however you may lower the opposite manner if desired.

3) Take away seeds – utilizing a spoon take away the seeds from the middle of every facet.

4) Chop up squash – take away the highest and base after which chop your squash into roughly 1 inch cubes.

Substances in Acorn Squash Soup

  • Acorn squash – round 6 cups chopped
  • Olive oil – for cooking greens. You might exchange with butter if that’s all you’ve.
  • Yellow onion – you can additionally use white or candy yellow onion as properly
  • Garlic cloves- finely minced
  • Vegetable inventory – the bottom on your soup. You too can use hen broth if that’s all you’ve. Low-sodium if most well-liked.
  • Herbs + spices – dried coriander, paprika, cinnamon and rosemary
  • Salt and pepper – add to style
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.

How To Make Acorn Squash Soup

STEP 1: Preheat oven to 425 levels F. Unfold out acorn squash on baking sheet and drizzle with 1 tbsp of olive oil and sprinkle with salt. Roast for 20 minutes or till acorn squash is tender.

STEP 2: Add remaining 1 tbsp of olive oil to a big pot over medium-high warmth. Add onions. Cook dinner till transluscent (about 3-4 minutes). Add in garlic and cook dinner for 1 extra minute.

STEP 3: Stir in acorn squash and prime with vegetable inventory and spices. Convey to a boil. As soon as boiling, deliver soup to a simmer on low and let simmer for half-hour, uncovered.

STEP 4: Flip off range and permit soup to chill for a minimum of 10 minutes. Utilizing an everyday blender or immersion blender, mix soup till easy. Add water or further inventory to soup if too thick for desire. If utilizing an everyday blender it’s possible you’ll have to mix in batches.

Storage: The right way to Retailer + Freeze

In fridge – Will preserve for as much as 1 week in fridge.

In freezer – will preserve for as much as 4 months in an hermetic container within the freezer.

Acorn Squash Soup FAQs

Is This Acorn Squash Soup Vegan?

Sure! This acorn squash soup makes use of vegetable broth which makes it fully vegan and dairy-free.

Is that this Acorn Squash Soup gluten-free?

Yep – no gluten included on this soup recipe.

What’s the distinction between acorn squash soup and butternut squash soup?

Acorn squash and butternut squash are very related. Butternut squash is a bit sweeter and nuttier so it tends to pair higher with sweeter spices like cinnamon and ginger. Acorn is much less candy so it pairs finest with extra savory spices like coriander and paprika. You might use both interchangeably on this recipe.

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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 wholesome, autumn Roasted Acorn Squash Soup  is good and savory with a flippantly roasted taste to make a scrumptious, filling and vegan fall recipe for the entire household. It’s the very best of fall, in a bowl!

  • Writer: Davida Lederle
  • Prep Time: 10 minutes
  • Cook dinner Time: 50 minutes
  • Whole Time: 60 minutes
  • Yield: 6 servings 1x
  • Class: Soup
  • Technique: Cook dinner
  • Food plan: Vegan
  • 2 giant acorn squash (round 6 cups chopped), peeled, seeded and chopped
  • 2 tbsp olive oil (divided)
  • 1 giant yellow onion, chopped
  • 1 garlic clove, minced
  • 8 cups of vegetable inventory
  • 1/2 tsp dried coriander
  • 1/4 tsp dried paprika
  • 1/8 tsp dried cinnamon
  • 1/2 tsp dried rosemary
  • salt and pepper, to style

  1. Preheat oven to 425 levels F.
  2. Unfold 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 big pot over medium-high warmth. Add onions. Cook dinner till transluscent (about 3-4 minutes).
  5. Add in garlic and cook dinner for 1 extra minute.
  6. Stir in acorn squash and prime with vegetable inventory and spices. Convey to a boil.
  7. As soon as boiling, deliver soup to a simmer on low and let simmer for half-hour, uncovered.
  8. Flip of range and permit soup to chill for a minimum of 10 minutes.
  9. Utilizing an everyday blender or immersion blender, mix soup till easy. Add water or further inventory to soup if too thick for desire.
  10. Will preserve for as much as 1 week in fridge.

Key phrases: acorn squash soup, roasted acorn squash soup, vegan acorn squash soup

Like this soup recipe? Listed here are a couple of different soup recipes you would possibly take pleasure in:

Tuscan Kale + Lentil Soup
Moroccan Chickpea and Couscous Soup
Thai Curry Carrot Lentil Soup

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