Description
Warm your soul with this creamy Acorn Squash Soup that perfectly balances sweet and savory flavors. Ideal for chilly evenings or cozy gatherings, this delightful dish features roasted acorn squash, fragrant spices, and a touch of coconut milk for richness. The natural sweetness of the squash is enhanced through roasting, resulting in a velvety texture that’s both comforting and satisfying. This easy-to-follow recipe showcases fresh ingredients, making it perfect as an appetizer or a main dish. Whether you’re hosting family or enjoying a quiet night with friends, this tasty soup will surely impress.
Ingredients
- 1 medium acorn squash
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat; sauté the chopped onion and minced garlic until softened (about 5 minutes).
- Add vegetable broth and coconut milk; stir to combine.
- Scoop roasted squash flesh into the pot and blend until smooth using an immersion blender.
- Adjust seasoning if needed, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg