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Cozy Roasted Acorn Squash Soup with Coconut Milk – Easy & Creamy

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This creamy roasted acorn squash soup with coconut milk is the ultimate comfort food for fall and winter. Roasting the squash with cinnamon brings out its natural sweetness, while ginger and turmeric add warmth, all blended with silky coconut milk for a velvety texture.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds), halved and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut oil or olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup (optional)
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Toasted pumpkin seeds (for garnish)
  • Coconut cream (for garnish)
  • Fresh thyme or sage leaves (for garnish)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Carefully cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon.
  2. Brush the cut sides of the squash with olive oil. Sprinkle with cinnamon, nutmeg, salt, and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet.
  3. Roast for 35-40 minutes, or until the flesh is fork-tender and the edges are caramelized.
  4. While the squash roasts, heat the coconut oil in a large soup pot over medium heat. Add the diced onion and cook for 5-6 minutes until translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  5. Let the squash cool slightly (about 5 minutes). Scoop the flesh out of the skin using a spoon. Discard the skin. You should have about 2 cups of roasted squash.
  6. Add the squash to the pot along with the coconut milk, vegetable broth, maple syrup (if using), and turmeric. Stir together. Bring to a gentle simmer over medium heat, then reduce heat to low.
  7. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning.
  8. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, hold lid with a towel).
  9. Adjust consistency with more broth or coconut milk if needed. Taste and adjust salt and pepper.
  10. Ladle into bowls and top with garnishes of choice: toasted pumpkin seeds, a drizzle of coconut cream, fresh thyme or sage leaves, and a pinch of red pepper flakes if desired.

Notes

Roast the squash cut-side down for a creamier texture. Fresh ginger is non-negotiable for the best flavor. Toast the spices in the pot for 30 seconds before adding broth to enhance aroma. Avoid over-blending to prevent a gummy texture. The soup tastes even better the next day. For a spicy Thai version, add red curry paste and swap cinnamon for cayenne. For a smoky twist, add chipotle peppers in adobo. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: acorn squash soup, roasted squash soup, coconut milk soup, creamy soup, fall soup, winter soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://daintydine.com/cozy-roasted-acorn-squash-soup-with-coconut-milk-easy-and-creamy/