Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

roasted acorn squash soup



Your Recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 6

Cost: $3.73 /serving


Remove All · Remove Spices · Remove Staples

Export 13 ingredients for grocery delivery


Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

Set the oven rack to the center position and preheat to 400ºF (204ºC).

Step 2

Wash and thoroughly dry the acorn squash.

Step 3

Place the squash on a sturdy cutting board. Use a chef’s knife to cut the squash in half lengthwise as follows: Identify one side of the stem and begin to carefully cut through the skin and flesh between the ridges until it feels hollow in the center, not the actual stem. Continue to cut around, using small rocking motions until you reach the other side of the stem, leave the stem uncut. Use your hands to pull the two halves apart.

Step 4

Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.

Step 5

Line a large baking sheet with foil. Grease the foil with 1 tablespoon of olive oil, use a paper towel to spread evenly.

Step 6

Brush the flesh of the acorn squash with 2 tablespoons of olive oil. Place the squash cut side down and evenly spaced on the baking sheet.

Step 7

Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes depending on the squash's size. Flip the squash over and lightly season with salt.

Step 8

Allow the squash to cool until it’s easy to handle. Scoop out the flesh into a bowl, it should yield about 4 cups of flesh (2 pounds 1 ½ ounces 950g).

Step 9

In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onions, saute until fragrant and translucent, 4 minutes.

Step 10

Add minced garlic, thyme, and sage, saute for 30 seconds.

Step 11

Add the carrots and apples, saute for 5 minutes.

Step 12

Add 2 cups of vegetable stock, ¾ teaspoon salt, and pepper. Bring soup to a boil, then reduce to a simmer. Cook until the carrots are soft and tender, about 10 minutes. Turn off the heat.

Step 13

Add the roasted acorn squash and 2 cups of vegetable stock to the soup. Using a hand immersion blender, puree the soup until smooth.

Step 14

Add the coconut milk, process until very smooth. Add the ginger and nutmeg, stir to combine. Add more vegetable stock or coconut milk if needed to thin out the soup. Season the soup to taste.

Step 15

Reheat the soup over low heat, occasionally stirring if needed.

Top Similar Recipes from Across the Web