Description
Warm up on chilly evenings with this comforting Acorn Squash Soup Recipe. Its creamy consistency and sweet, nutty flavor come from wholesome ingredients like acorn squash and coconut milk. This easy-to-make soup is perfect for busy weeknights or family gatherings, guaranteeing satisfaction for everyone at the table. The delightful aroma that fills your kitchen as it simmers will have mouths watering in anticipation. Plus, with its nutritious profile, this soup is a fantastic way to enjoy the season’s bounty!
Ingredients
Scale
- 3 acorn squash (halved and seeds removed)
- 1 tablespoon avocado oil
- 1 tablespoon minced shallots
- 1 can (15 oz) full-fat coconut milk
- 1/3 cup vegetable broth
- 3 tablespoons ghee or vegan butter
- Pinch of kosher salt
- 2–3 tablespoons maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Roast the halved acorn squash cut-side up on a baking sheet for about an hour until tender.
- In a large saucepan, heat avocado oil over medium-high heat and sauté minced shallots until fragrant.
- Scoop out the roasted acorn squash flesh and add it to the pot along with coconut milk and vegetable broth; stir until well combined.
- Mix in ghee (or vegan butter), salt, and maple syrup; adjust sweetness to taste.
- Blend until creamy using an immersion blender or traditional blender, adding more broth if needed for desired consistency.
- Serve hot, garnished with pepitas or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg