Description
Experience the warmth and comfort of autumn with this velvety, plant-based acorn squash soup. By roasting the squash to bring out its natural sweetness and blending it with rich coconut milk and aromatic spices, this recipe achieves a beautiful depth of flavor. It is a wholesome, dairy-free meal that is perfect for busy weeknights or as an elegant starter, offering a gentle energy boost and a sophisticated taste profile in every spoonful.
Ingredients
1 medium acorn squash (about 2 lbs), halved and seeded
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 cups vegetable broth
1 cup coconut milk
1 tbsp maple syrup
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F.
Brush cut sides of acorn squash with olive oil and place cut-side down on a parchment-lined baking sheet.
Roast for 30 minutes until fork-tender.
In a large pot, sauté diced onion in olive oil over medium heat until translucent.
Add minced garlic and spices, cooking for 1 minute until fragrant.
Scoop the roasted squash flesh into the pot.
Pour in vegetable broth, simmer for 10 minutes.
Stir in coconut milk and maple syrup.
Use an immersion blender to puree the soup until silky smooth.
Season with salt and pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. Serve with a side of crusty sourdough bread.