Roasted Acorn Squash Soup
This creamy and flavorful roasted acorn squash soup blends the natural sweetness of the squash with aromatic spices, creating a comforting dish perfect for cooler days.
Equipment
- 1 Baking sheet
- 1 Soup pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 medium acorn squashes about 2 pounds total.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 4 cups vegetable broth
- to taste salt
- to taste pepper
- ½ cup coconut milk or heavy cream optional for creaminess
- for garnish fresh parsley or chives optional
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and remove the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet.
- Roast the squashes in the preheated oven for about 30-35 minutes, or until they are tender and caramelized.
- While the squashes are roasting, heat 1 tablespoon of olive oil in a soup pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, cinnamon, and nutmeg, and cook for another 1-2 minutes until fragrant.
- Once the squashes are done roasting, scoop out the flesh and add it to the soup pot along with the vegetable broth.
- Bring the mixture to a simmer, cooking for an additional 5-10 minutes to allow the flavors to meld.
- Using a blender or immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk or heavy cream.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.
Notes
You can store leftover soup in an airtight container in the refrigerator for up to 4 days. Feel free to adjust spices to your preference; a pinch of cayenne pepper can add an enjoyable heat. For a vegan version, stick with coconut milk for creaminess.