Description
This creamy, gluten-free Roasted Acorn Squash Soup is rich with the deep, caramelized flavor of oven-roasted acorn squash. It’s vegan, dairy-free, and perfect for chilly autumn days. Serve with homemade pumpkin spice croutons for a festive finish.
Ingredients
- 1 large acorn squash
- 2 tablespoons olive oil, divided
- 3 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground chipotle powder (adjust to taste)
- 1/8 teaspoon ground ginger
- Optional: 1/4 cup Parmesan cheese (omit for vegan version)
Instructions
1. Preheat the oven to 375ºF.
2. Slice the acorn squash in half and scoop out the seeds.
3. Brush the squash halves with 1 tablespoon of olive oil and sprinkle with a small pinch of salt.
4. Place squash halves face up on a baking sheet and roast until the tops are caramelized, about 30 minutes.
5. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
6. Add the diced onion and garlic and sauté until the onion is soft and translucent.
7. Scoop the roasted squash pulp into the pot. Add vegetable broth, cinnamon, salt, chipotle powder, and ginger. Stir to combine.
8. Cover and bring the mixture to a boil. Boil for 5 minutes.
9. Reduce the heat to low and simmer for another 10 minutes to deepen the flavor.
10. Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a standard blender.
11. If desired, stir in Parmesan cheese for added richness.
12. Serve hot, topped with homemade gluten-free croutons seasoned with pumpkin spice or herbs.
Notes
To save time, canned pureed acorn squash can be used instead of fresh-roasted squash.
Trader Joe’s canned squash is a great shortcut and brings this recipe together in under 20 minutes.
Customize your gluten-free croutons with seasonal flavors like pumpkin spice or savory herbs.
Use caution when blending hot liquids. Allow the soup to cool slightly if using a blender with a plastic container.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.