Creamy Vegan Roasted Acorn Squash Soup Recipe
Of all the types of soup out there, very few reach the comfort levels of squash soup. There's something so inherently warming and inviting about this cozy dish, whether it's made with butternut squash, kabocha squash, or, in this case, acorn squash. Recipe developer Jessica Case brings us this recipe for creamy vegan roasted acorn squash soup, and it's one that might have you wishing it were fall all year long. "This acorn squash soup is delightfully creamy and deliciously seasoned with fresh herbs, warming nutmeg, and sweetness from maple syrup," Case describes.
As the name indicates, this soup is also vegan, though it retains a creamy consistency that you might expect from a dairy-based recipe. When broken down to a puree, acorn squash is delightfully smooth, rich, and creamy, and the final drizzle of coconut milk really hones in on this flavor profile. You can also count on hints of sweetness with every bite, and by the time you're finished with a bowlful, you'll feel all warm, cozy, and comfortable — just the way homemade soup should make you feel.
Gather the ingredients for creamy vegan roasted acorn squash soup
Acorn squash is the star of the show here, and you'll need either 2 small ones or 1 large one. "If you're not a fan of acorn squash, butternut squash or sweet potatoes would work great in this recipe," Case notes.
Other soup components include olive oil, carrots, a shallot, a honeycrisp apple, garlic, maple syrup, vegetable stock, black pepper, nutmeg, fresh thyme (tied into a bundle), and sage leaves. For garnishing, you'll need a drizzle of coconut milk, toasted pepitas, and some microgreens. "Try adding extra toppings like pumpkin seeds, other cooked vegetables, or some nuts for a more robust flavor profile," Case suggests.
Roast the acorn squash
Get your oven preheating to 400 F and make sure there's a rack in the center of the oven. Grab a large baking sheet and line it with parchment paper.
Next, halve your squashes lengthwise and scoop out all the seeds. Drizzle 1 tablespoon of olive oil evenly across each squash half and then season them with ½ teaspoon of salt and ⅛ teaspoon of black pepper. Place each squash half on the baking sheet, cut side-down, then roast them for 40-50 minutes. Once they're out of the oven, flip them over and make sure that the flesh is fork-tender — that's how you'll know that they're done.
Begin building the soup
As the squash roasts, you can get the soup going on the stovetop. Place a large pot or Dutch oven over medium heat and add in the remaining olive oil. Then, add the peeled and chopped carrots, sliced shallot, and remaining salt and pepper. Cook for 6-8 minutes — you want the vegetables to be softened but not browned, so give them a stir every once in a while. Next, add in the chopped apple and nutmeg and stir that into the mix.
Add the squash, vegetable stock, and herbs
Once the squash is done roasting, add the flesh to the pot and discard the skin. Stir ½ cup of the vegetable stock into the mix and make sure to scrape up any browned bits at the bottom of the pot. Turn the heat down to medium-low and stir in the smashed garlic and maple syrup, cooking for an additional 30 seconds or so. Then, stir in the rest of the vegetable stock and add the thyme bundle and sage leaves.
Turn the heat up and bring the soup to a simmer, keeping it there for about 15 minutes and giving it a stir every now and then. Once the cooking time is up, remove the thyme and sage from the soup.
Blend the soup until smooth and creamy
If you have an immersion blender, use that to blend the soup right inside the pot until smooth. "If you don't have an immersion hand blender, a regular blender would work," Case notes, and once the soup is nice and smooth, be sure to return it to the pot. Give the soup a taste and add additional salt and pepper as desired.
Serve this acorn squash soup with a drizzle of coconut milk
To really highlight the creamy nature of this soup, garnish your bowl with some coconut milk for optimal enjoyment. Finally, top off your bowl with some toasted pepitas and microgreens for a bit of crunch and freshness. And if you want to go full comfort mode when serving, Case says, "This soup is delicious with some grilled cheese."
Even if you're feeding a whole family, there's a chance you might have some leftover soup, and luckily, these leftovers keep well. "This soup will last about a week in an airtight container in the refrigerator," Case says.
- 2 small acorn squashes, cut in half lengthwise and seeds removed
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- ¼ teaspoon ground black pepper, divided, plus more to taste
- 2 medium carrots, peeled and thinly sliced
- 1 shallot, thinly sliced
- 1 large honeycrisp apple, cored and diced
- ¼ teaspoon nutmeg
- 4 cups low-sodium vegetable stock
- 3 garlic cloves, smashed and peeled
- 2 tablespoons maple syrup
- 8 sprigs fresh thyme, tied into a bundle
- 6 sage leaves
- Canned coconut milk, for serving
- ¼ cup toasted pepitas, for serving
- ¼ cup microgreens, for serving
- Preheat the oven to 400 F and place a rack in the center of the oven. Line a baking sheet with parchment paper.
- Brush the flesh of the acorn squash halves with 1 tablespoon olive oil and season with ½ teaspoon salt and ⅛ teaspoon black pepper. Place the squash halves on the baking sheet cut-side down. Roast for 40-50 minutes until the edges begin to wrinkle and the inside is fork-tender.
- While the squash is roasting, prep the soup. In a large pot, add the remaining 2 tablespoons olive oil over medium heat. Add the carrots, shallot, remaining ½ teaspoon salt, and remaining ⅛ teaspoon black pepper. Stir and cook until softened but not browned, 6-8 minutes.
- Add the chopped apple and nutmeg, and stir, cooking for about 30 seconds.
- When the squash is ready, scoop out the flesh with a spoon and add it to the pot, discarding the skins. Add ½ cup vegetable stock and stir to remove any browned bits that are stuck to the bottom of the pot.
- Reduce the heat to medium-low and add in the garlic and maple syrup. Let cook for 30 seconds until the garlic is fragrant, then stir in the remaining vegetable stock.
- Add the thyme bundle and sage to the pot. Raise the heat to a simmer and let the soup cook for 15 minutes, stirring frequently.
- Discard the thyme bundle and sage, then use an immersion blender to puree the soup until smooth. Alternatively, you can use a standing blender and return the soup to the pot once smooth. Adjust the seasoning as desired and serve hot, garnished with coconut milk, pepitas, and microgreens, if desired.
| Calories per Serving | 166 |
| Total Fat | 7.3 g |
| Saturated Fat | 1.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 26.8 g |
| Dietary Fiber | 4.5 g |
| Total Sugars | 9.8 g |
| Sodium | 358.4 mg |
| Protein | 1.9 g |
