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Cozy Acorn Squash Soup with Toasted Walnuts: Easy 30-Min Recipe

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A quick and easy 30-minute acorn squash soup made with simple ingredients, creamy coconut milk, and topped with crunchy toasted walnuts. Perfect for busy weeknights and cozy fall evenings.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each), peeled and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional toppings: extra coconut milk or cream, fresh thyme leaves, red pepper flakes, extra toasted walnuts

Instructions

  1. Prep the squash (5 minutes): Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to stern. Scoop out the seeds and stringy bits with a spoon. Using a vegetable peeler, remove the skin. Cut the squash into 1-inch cubes. You should have about 6 cups of cubed squash.
  2. Toast the walnuts (3 minutes): Place a small skillet over medium heat. Add the chopped walnuts and cook, stirring frequently, until fragrant and lightly browned — about 2 to 3 minutes. Remove from the pan immediately to stop the cooking. Set aside.
  3. Sauté the aromatics (5 minutes): In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent — about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Cook the squash (15 minutes): Add the cubed acorn squash to the pot along with the vegetable broth. The broth should just barely cover the squash — if it doesn’t, add a little more. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the squash is fork-tender, about 12 to 15 minutes.
  5. Blend the soup (2 minutes): Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches. Be careful — the steam can build up pressure. Hold the lid down with a folded kitchen towel.
  6. Add the creaminess (1 minute): Stir in the full-fat coconut milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Taste and adjust the seasoning.
  7. Serve and garnish (1 minute): Ladle the soup into bowls. Top each serving with a generous sprinkle of toasted walnuts. Add optional toppings if desired. Serve immediately.

Notes

Don’t skip toasting the walnuts; raw walnuts are bitter and soft. Season in layers for depth of flavor. Let the soup rest for 5 minutes after blending to allow flavors to meld. Adjust consistency with additional broth or water if needed. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: acorn squash soup, easy soup recipe, 30-minute soup, fall soup, vegan soup, gluten-free soup, coconut milk soup, toasted walnuts

Find it online: https://daintydine.com/cozy-acorn-squash-soup-with-toasted-walnuts-easy-30-min-recipe/