Creamy, comforting and perfectly spiced, this Vegan Acorn Squash Soup is pure comfort. This recipe will surely become a family favorite!
Acorn squash might not be as popular as butternut squash but it is delicious and worth a try. One of the best things about squash of all types is their amazing shelf life. Acorn squash is no different. It lasts for weeks if stored in a cool, dry place. On my last grocery run I spotted them and was quick to grab a few so I could make this soup a couple of times.
For this soup I roast the squash in the oven. Start by washing the squash properly. Next, cut the squash down the middle in half. Once cut, use a spoon to scoop out all the seeds from the middle and discard them. The squash is now ready for the oven.
The easiest way to cook acorn squash is in the oven. To do this, preheat the oven to 400 degrees F. Place the halved acorn squash on a baking sheet. Bake in the oven for 50 minutes to an hour until the squash is fork tender.
Although it takes an hour to roast in the oven, there’s not much hands-on time involved in making this soup. This soup is seasoned with spices like turmeric, cumin and cayenne to balance out the sweetness of the squash. The coconut milk added gives it a creamy, luscious texture without the need for cream or butter.
Here, I’ve served the soup in the squash shell but you can always serve it in a bowl. If you’re planning to serve it in the squash shell, simply leave a half inch border of flesh in the squash when you’re scooping out the flesh.
This soup freezes beautifully. You can freeze the soup in ziploc bags and then defrost it before you want to use it. If you’re planning to freeze soup, do not add any of the garnishes before freezing.
This easy, delicious vegan acorn squash soup will definitely become a family favorite as it is ours! If you’re looking for more soup recipes, check out this Asparagus Soup with Fennel recipe on our blog. For another option, try this amazing Stuffed Acorn Squash Recipe from a fellow blogger.
Acorn Squash Soup- Vegan
- 2 acorn squash
- 1 yellow onion chopped
- 2 garlic cloves minced
- 3.5 cups vegetable broth
- 3 tbsp olive oil
- 1/4 cup coconut milk
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper powder
- salt to taste
- pepper to taste
- Preheat the oven to 400 degrees F. Cut the acorn squash in half, scoop out all the seeds.
- Place the squash, cut side up, on the baking sheet and bake for 50 minutes to an hour until fork tender. Allow to cool.
- Once cooled, use a spoon to scoop out the cooked squash flesh. If you're planning to serve the soup in the squash shell like I've done here, leave half an inch of flesh in the shell and scoop out the rest.
- Heat a soup pot on medium high heat. Once hot, add the oil. Add the onions and garlic and sauté for 4 to 5 minutes until cooked.
- Add the cooked squash flesh along with salt and pepper, cayenne powder, turmeric and cumin powder. Stir and cook for another 5 minutes.
- Add the broth and the coconut milk. Bring to a boil and take the pot off the flame. Use an immersion blender to blend the soup until it is smooth. Add up to half a cup of water to adjust consistency if the soup is too thick. Serve.