Roasted Acorn Squash Soup

Roasted Acorn Squash Soup
Grab a straw, friends. And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo’ fo’ yo’ money straw for maximum suction efficiency. You’re going to need it to drink this down like the soup-sucking pro you are. Sluuuuurp!

Creamy winter squash soups are great company on cold winter nights. They’re the swaddle to your blanket, the peas to your pod, the almond to your joy, the strüsel to your küchel–don’t ask me what that means, I don’t speak Russian German. Point is, whether you use pumpkin, butternut, kabocha, or acorn squash, you’re going to end up with a Cabbage Patch bosom buddy, and it’s going to be the banana to your split.

Roasted Acorn Squash Soup
Okay, enough of that.

This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious, and it’s also filling in spite of it being super low in calories. It’s comfort food on a diet.

With a small and simple list of ingredients, this recipe is wonderful to have on-hand during the chilly winter months. Make this soup any night of the week!

Roasted Acorn Squash Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 4-6 servings

Roasted Acorn Squash Soup

A simple, comforting winter soup made with roasted acorn squash.

Ingredients

  • 1 large acorn squash
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt, or to taste
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups unsweetened almond milk
  • 2 cups vegetable broth
  • Sour cream or plain Greek yogurt for serving (optional)

Instructions

  1. Preheat the oven to 375ºF.
  2. Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
  3. Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
  4. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
  5. Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.

Notes

If you have an immersion blender, you can cook the onion and garlic in a Dutch oven, then add the remaining ingredients and blend directly in the pot.

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About Julia

Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.   Read more from Julia →

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Comments

  1. Inès says

    Hi Julia,
    I just read your sentence with the “strüsel to your küchel” five times until I got the idea even though I am German ;-) There’s a cake in Germany, which is called “Streuselkuchen”. “Kuchen” being the cake and “Streusel” being crumbles. So it’s a crumble cake, in fact. And without crumbles no crumble cake ;-)
    So “Streusel” are crumbles and you could also put them on a “Küchle” (to stay with the “Ü”), which would be a smallish, flat cake or pastry. :-)

    • Julia Mueller says

      It was WAY too good to pass up! Definitely inspired me to get my typing fingers moving :) Nothing like friends helping friends ease writer’s block ;)

    • Julia Mueller says

      I’m half-tempted to carry it around with me in a sippy cup and sip as I go. It’s so deliciously portable!

    • Julia Mueller says

      Ohhhhhh yeeeeeaaaaah! If you like squash soups, you’ll definitely love the acorn squash! I love how naturally sweet it is and the soup turns out so rich and creamy even though it’s completely healthy! Hope you try it :)

    • Julia Mueller says

      Hi Kirsten! I’m so sorry to hear the soup didn’t work out for you! I enjoy the mild flavor, but can understand the desire for something more robust. I also make this recipe using 1 cup of full-fat coconut milk in place of the almond milk, which makes it more rich, and add a little more veggie broth. I recommend adding salt to taste in soups because that always makes a big difference! :) My apologies again, and let me know if you take another swing at it. :)

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