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

So let’s chat how I ended up making this Acorn Squash Soup Recipe. I received 2 massive, misshapen and completely imperfect acorn squashes in one among my bins and after just a few weeks hibernating in my cabinet, I assumed it was time to place them to good use!

The consequence? This Roasted Acorn Squash Soup that’s additionally made with the onions and garlic I acquired in final week’s field. By now you in all probability know that I get all my veggies from Imperfect Meals. They’re simply the perfect!

Learn how 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 minimize the opposite means 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 possibly can exchange with butter if that’s all you’ve gotten.
  • Yellow onion – you possibly can additionally use white or candy yellow onion as effectively
  • Garlic cloves- finely minced
  • Vegetable inventory – the bottom in your soup. You may as well use hen broth if that’s all you’ve gotten. Low-sodium if most popular.
  • 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. Prepare 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. Deliver to a boil. As soon as boiling, carry soup to a simmer on low and let simmer for half-hour, uncovered.

STEP 4: Flip off range and permit soup to chill for at the least 10 minutes. Utilizing a daily blender or immersion blender, mix soup till easy. Add water or extra inventory to soup if too thick for choice. If utilizing a daily blender it’s possible you’ll must mix in batches.

Storage: Learn how to Retailer + Freeze

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

In freezer – will maintain 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 solely 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 comparable. 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 greatest with extra savory spices like coriander and paprika. You possibly can 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 nice and savory with a calmly roasted taste to make a scrumptious, filling and vegan fall recipe for the entire household. It’s the perfect of fall, in a bowl!

  • Writer: Davida Lederle
  • Prep Time: 10 minutes
  • Prepare dinner Time: 50 minutes
  • Whole Time: 60 minutes
  • Yield: 6 servings 1x
  • Class: Soup
  • Technique: Prepare dinner
  • Food plan: Vegan
  • 2 massive acorn squash (round 6 cups chopped), peeled, seeded and chopped
  • 2 tbsp olive oil (divided)
  • 1 massive 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. Prepare 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. Deliver to a boil.
  7. As soon as boiling, carry soup to a simmer on low and let simmer for half-hour, uncovered.
  8. Flip of range and permit soup to chill for at the least 10 minutes.
  9. Utilizing a daily blender or immersion blender, mix soup till easy. Add water or extra inventory to soup if too thick for choice.
  10. Will maintain 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 below are just a few different soup recipes you may take pleasure in:

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

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