Description
This roasted acorn squash soup is the ultimate autumnal comfort dish, blending caramelized roasted vegetables with the subtle sweetness of apples and sweet potatoes. By roasting the ingredients first, the soup develops a rich, nutty depth that is velvety and smooth. Finished with coconut milk and warm spices, this plant-based soup is perfectly balanced, nourishing, and ideal for a cozy weeknight meal or an elegant dinner gathering.
Ingredients
1 acorn squash (halved and seeds removed)
1 large sweet potato (peeled and chopped into cubes)
1 crisp apple (like Fuji or Gala, cored and sliced)
1 small yellow onion (peeled and quartered)
3 cloves garlic (peeled and left whole)
3 cups vegetable broth
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
Instructions
Preheat your oven to 400°F (200°C).
Place the acorn squash, sweet potato, apple, onion, and garlic on a large rimmed baking sheet.
Drizzle with a little olive oil if desired and roast for 35-40 minutes until all vegetables are tender and caramelized.
Once roasted, remove the squash flesh from the skin and place into a large soup pot or blender.
Add the roasted sweet potato, apple, onion, garlic, vegetable broth, maple syrup, salt, pepper, red pepper flakes, and nutmeg to the pot.
Blend the mixture until completely smooth using an immersion blender or a standard high-speed blender.
Stir in the coconut milk and heat over medium-low heat until warmed through.
Adjust seasoning with additional salt or pepper if needed and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. For a thinner consistency, add an extra splash of vegetable broth during the blending stage.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 18g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg