Description
Experience the ultimate comfort in a bowl with this velvety, plant-based soup. By roasting acorn squash until tender, you unlock deep, earthy flavors that perfectly complement the silky richness of full-fat coconut milk. Infused with warming spices like cumin and cinnamon, this soup offers a sophisticated profile that is as cozy as it is nutritious. Naturally vegan and gluten-free, it is an ideal healthy meal for chilly evenings that the whole family will adore.
Ingredients
1 medium acorn squash (about 2 lbs)
1 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half, remove seeds, and roast face down on a baking sheet for 40 minutes or until flesh is tender.
Once cool enough to handle, scoop the flesh out of the skin and set aside.
In a large pot, heat the olive oil over medium heat and sauté the onion until translucent.
Add the minced garlic, cumin, cinnamon, and nutmeg, cooking for 1 minute until fragrant.
Add the roasted squash flesh and vegetable broth to the pot.
Simmer for 10 minutes then remove from heat.
Use an immersion blender to puree the soup until completely smooth.
Stir in the coconut milk and season with salt and pepper to taste.
Warm through over low heat before serving.
Notes
To add texture, garnish with toasted pumpkin seeds or a drizzle of coconut cream. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg