Description
Warm your soul with this velvety, plant-based Roasted Acorn Squash Soup. This comforting autumn bowl features the natural sweetness of roasted acorn squash, sweet potatoes, and caramelized garlic, brightened with a hint of apple and maple syrup. The richness comes from full-fat coconut milk, creating a luxurious texture that is light yet deeply satisfying. Perfect for cozy weeknight dinners, this soup is as nourishing as it is flavorful, easy to prepare, and even better the next day.
Ingredients
1 acorn squash (halved with seeds removed)
1 sweet potato (peeled and diced)
1 medium apple (chopped)
1 small onion (quartered)
3 cloves garlic (peeled)
3 cups vegetable broth
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
Fresh sage leaves and rosemary (for garnish)
Plant-based sour cream (for topping)
Toasted pumpkin seeds (for topping)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Place acorn squash, sweet potato, onion, and garlic on a baking sheet and roast until tender and slightly caramelized, about 30-40 minutes.
Allow the roasted vegetables to cool slightly, then scoop the squash flesh out of the skin.
In a large pot or blender, combine the roasted vegetables, chopped apple, and vegetable broth.
Blend until completely smooth, adding the coconut milk, maple syrup, salt, pepper, red pepper flakes, and nutmeg.
Return the mixture to the pot and simmer over medium heat for 5-10 minutes to marry the flavors.
Serve warm, garnished with fresh herbs, a dollop of plant-based sour cream, and toasted pumpkin seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well; portion into freezer-safe bags or containers for up to 3 months. Use a high-speed blender for the smoothest, silkiest texture possible.