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.

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

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

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4-6 servings

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.