Spiced Acorn Squash Soup
Autumn has a way of wrapping everything in cozy, comforting flavors, and this spiced acorn squash soup perfectly captures that essence.
Equipment
- Baking Sheet
- Sharp Knife
- Cutting board
- Large Pot or Dutch Oven
- Immersion Blender or Regular Blender
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
For the Soup:
- 2 medium acorn squash about 2 pounds, halved and seeds removed
- 1 large onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth or chicken broth for a richer flavor
- 1 cup unsweetened coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon olive oil for roasting
Optional Garnishes:
- Pumpkin seeds toasted
- Drizzle of coconut milk or cream
- Fresh parsley or thyme
Instructions
Preheat and Prepare the Squash
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. You can save the seeds for roasting later if you like.
- Brush the cut sides lightly with olive oil and sprinkle with a little salt.
- Place the squash cut-side down on a baking sheet.
- Pro tip: Roasting cut-side down helps caramelize the squash naturally, bringing out its sweetness.
Roast the Squash
- Roast in the preheated oven for 35–45 minutes, until the flesh is tender and can be pierced easily with a fork.
- Remove from oven and let it cool slightly before scooping the flesh out into a bowl.
- Pro tip: Don’t skip the cooling step—it makes scooping the flesh much easier and prevents burning your hands.
Sauté the Aromatics
- While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for another 1–2 minutes, just until fragrant.
- Pro tip: Stir frequently to prevent the garlic from browning—it can turn bitter quickly.
Combine and Simmer
- Add the roasted squash flesh to the pot with the onions and garlic.
- Pour in the vegetable broth and stir to combine.
- Add cinnamon, nutmeg, ginger, salt, and pepper.
- Bring the mixture to a gentle simmer over medium heat for about 10 minutes, allowing the flavors to meld.
Blend Until Smooth
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy.
- If using a regular blender, blend in batches and return to the pot.
- Stir in the coconut milk (or heavy cream) until fully incorporated.
- Pro tip: Blend carefully—hot soup can splatter. Hold the lid securely or cover with a kitchen towel if using a regular blender.
Taste and Adjust
- Taste the soup and adjust seasoning as needed, adding more salt, pepper, or a pinch of cinnamon for extra warmth.
- Keep the soup on low heat until ready to serve.
Serve and Garnish
- Ladle the soup into bowls and add your favorite garnishes, like toasted pumpkin seeds, a swirl of cream, or fresh herbs.
- Serve warm and enjoy the comforting autumn flavors in every bite.
Notes
Nutritional Value (per serving)
- Calories: ~180
- Carbohydrates: ~28g
- Protein: ~3g
- Fat: ~7g
- Fiber: ~5g
- Sugar: ~6g
- Vitamin A: 40% DV
- Vitamin C: 25% DV
- Potassium: 15% DV