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Roasted Acorn Squash Soup

Roasted Acorn Squash Soup (vegan) | ohmyveggies.com

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!

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Roasted Acorn Squash Soup

Roasted Acorn Squash Soup (vegan) | ohmyveggies.com

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.

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31 Comments

  • Reply
    Becca @ Amuse Your Bouche
    January 27, 2014 at 9:07 am

    This looks gorgeous Julia! Love that dollop of sour cream on top! Nothing better than a thick and creamy bowl of soup at this time of year 🙂

    • Reply
      Julia Mueller
      January 27, 2014 at 9:30 pm

      Heck yes! Only 4 more days until you can sour cream (and cheese!) it up!

  • Reply
    dishing up the dirt
    January 27, 2014 at 11:42 am

    Love this soup Julia!

    • Reply
      Julia Mueller
      January 30, 2014 at 2:14 am

      The soup loves you, Andrea 😉 jk…but really, this soup’s right up your alley!

  • Reply
    Kelli @ The Corner Kitchen
    January 27, 2014 at 12:16 pm

    This soup looks & sounds amazing! Love the almond milk and the Greek yogurt topping!

    • Reply
      Julia Mueller
      January 27, 2014 at 9:29 pm

      Thanks, lady! It’s so simple, yet oh so satisfying! 🙂 Hope you had a great weekend.

  • Reply
    Inès
    January 27, 2014 at 2:13 pm

    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. 🙂

    • Reply
      Julia Mueller
      January 27, 2014 at 9:27 pm

      Haha! Thanks for culturing us all, Ines! I thought figured it was appropriate in some way, shape or form 🙂

  • Reply
    Meg @ Beard and Bonnet
    January 27, 2014 at 2:25 pm

    I adore this soup recipe!!! Thank you so much.:)

    • Reply
      Julia Mueller
      January 30, 2014 at 2:15 am

      So glad you like it! It’s ridiculously easy and tastes SO GOOD!!

  • Reply
    Laura (Tutti Dolci)
    January 27, 2014 at 6:53 pm

    I love roasted squash, this soup looks so comforting!

    • Reply
      Julia Mueller
      January 27, 2014 at 9:28 pm

      You and me both, sister! I just made another batch of it tonight. Never gets old! 🙂

  • Reply
    Joanne
    January 27, 2014 at 9:07 pm

    I’m doing a soup dance! Which, for me, is equivalent to a happy dance!

    • Reply
      Julia Mueller
      January 27, 2014 at 9:28 pm

      The soup definitely requires some wobble-knee action! 😉

  • Reply
    Stephie @ Eat Your Heart Out
    January 27, 2014 at 10:02 pm

    I love you for using my straw line.

    • Reply
      Julia Mueller
      January 30, 2014 at 2:16 am

      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 😉

  • Reply
    Kare @ Kitchen Treaty
    January 29, 2014 at 10:13 am

    I have the sudden inexplicable urge to eat soup with a straw! 😉 Love this simple soup. I’ve been on an almond milk kick lately, but I’ve not tried it in soup. Must change that ASAP!

    • Reply
      Julia Mueller
      January 30, 2014 at 2:17 am

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

  • Reply
    Connie
    January 29, 2014 at 5:32 pm

    I want to wrap my chilly hands around this bowl of soup and just breathe in it’s wonderfulness. And then eat it of course.

    • Reply
      Julia Mueller
      January 30, 2014 at 2:17 am

      It’s definitely one of those soups you savor and enjoy. So glad you like it, Connie!

  • Reply
    Marta @ What should I eat for breakfast today
    January 30, 2014 at 9:26 am

    It must taste amazing. On my list to make 🙂

  • Reply
    Julia | JuliasAlbum.com
    January 30, 2014 at 2:29 pm

    Gorgeous soup! I love butternut squash and pumpkin soups, never made one with acorn, but I am sure I would love this too! Lovely photos!

    • Reply
      Julia Mueller
      January 31, 2014 at 9:33 am

      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 🙂

  • Reply
    kirsten
    January 31, 2014 at 7:58 pm

    Perfect texture! But sadly, a very bland soup 🙁

    • Reply
      Julia Mueller
      February 4, 2014 at 11:26 am

      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. 🙂

  • Reply
    Jen
    November 4, 2014 at 9:32 pm

    Quick, easy, delicious! I’ll have to double it next time. 🙂

  • Reply
    Aleisha
    November 13, 2014 at 2:20 am

    I made your soup and it’s wonderful … Since my husband is a carnivore I made up some crispy pancetta and sprinkled it on top and it was a tasty addition

  • Reply
    Anne
    November 13, 2014 at 10:40 pm

    Love this soup! I made a few changes, subbing the almond milk for coconut milk and adding fresh sage and a little nutmeg in. Thank you for posting!!

  • Reply
    sara
    November 24, 2014 at 10:27 am

    This recipe is not complete, when do you put the liquids in? And you dont mention cooking it down. I winged it, hopefully it turned out.

    • Reply
      Kiersten Frase
      November 26, 2014 at 2:27 pm

      Not sure what you mean – it says to add the broth and almond milk in the very last step of the recipe. The soup doesn’t require cooking down.

  • Reply
    Emily
    September 30, 2015 at 1:51 pm

    The soup was great!! I added sweet potatoes and instead of almond milk (which I didn’t have) I used evaporated milk. Such a versatile soup/recipe, there are so many things you can add or do to the soup to suit your tastes! Next time I am going to add some kale or spinach 🙂

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