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Roasted Acorn Squash Soup Recipe

Roasted Acorn Squash Soup

This silky, flavorful roasted acorn squash soup is a cozy and nutritious dish perfect for chilly days. Roasting brings out a deep sweetness in the squash, which combines beautifully with aromatic vegetables, creamy coconut milk, and warming spices. Ideal as an appetizer or a light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 persons
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium acorn squash About 1 kg or 2.2 lbs total.
  • 2 tablespoons olive oil
  • 1 large yellow onion About 200 grams, diced.
  • 3 cloves garlic Minced.
  • 1 medium carrot About 70 grams, diced.
  • 1 liter vegetable broth About 4 cups.
  • 200 ml coconut milk Unsweetened, canned. About 3/4 cup.
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 sprigs fresh thyme Plus extra for garnish.
  • 1 teaspoon salt Or to taste.
  • 1/2 teaspoon black pepper
  • to taste optional garnish Roasted pumpkin seeds and a drizzle of coconut milk.

Equipment

  • 1 baking sheet
  • 1 large soup pot or Dutch oven
  • 1 blender (stand blender or immersion blender)
  • 1 measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Halve the acorn squash, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Place cut side down on the baking sheet. Roast for 30–35 minutes or until the flesh is tender and caramelized. Set aside to cool slightly.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and carrot, cooking for 5 minutes until softened.
  4. Stir in the minced garlic, ground cumin, and coriander. Cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh out of the skins and add it to the pot. Add the vegetable broth and thyme sprigs. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove thyme sprigs. Use an immersion blender directly in the pot (or carefully transfer soup in batches to a stand blender) to blend until smooth.
  7. Return soup to low heat. Stir in coconut milk, salt, and black pepper. Simmer for 2 minutes, tasting and adjusting seasoning as needed.
  8. Serve hot, garnished with extra thyme, a drizzle of coconut milk, and roasted pumpkin seeds if desired.

Notes

Store leftover soup in the refrigerator for up to 4 days. Reheat gently before serving.
For a richer flavor, substitute half the vegetable broth with chicken broth (if not vegetarian).
If you don’t have coconut milk, use heavy cream or whole milk instead.
The soup freezes well for up to 2 months; thaw and re-blend if needed after reheating.