Easy Roasted Acorn Squash Soup
This roasted acorn squash soup is the ultimate fall comfort food, blending sweet potatoes, Fuji apples, and cozy autumn herbs into a silky, plant-based masterpiece. By roasting the vegetables, you unlock deep, caramelized flavors that boiling simply cannot achieve. Finished with creamy coconut milk and a hint of maple syrup, this soup is both sophisticated enough for a dinner party and nourishing enough for a busy weeknight family meal.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
1 medium acorn squash, halved and seeded
1 large sweet potato, peeled and cubed
1 crisp apple, cored and chopped
1 small yellow onion, quartered
3 cloves garlic
3 cups vegetable broth
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup
1 teaspoon sea salt
1 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
Fresh sage and rosemary for garnish
Plant-based sour cream and pumpkin seeds for serving
Instructions
Preheat your oven to 400 degrees F.
Place the halved acorn squash, sweet potato cubes, apple, onion, and garlic on a parchment-lined baking sheet.
Roast the vegetables for 30 to 40 minutes or until the squash is tender and caramelized.
Scoop the flesh of the acorn squash into a large pot or blender.
Add the roasted sweet potato, apple, onion, garlic, and vegetable broth to the container.
Blend until completely smooth and velvety.
Pour the mixture into a pot, stir in the coconut milk, maple syrup, salt, pepper, red pepper flakes, and nutmeg.
Simmer gently over medium heat for 5 to 10 minutes to allow flavors to meld.
Serve warm, garnished with fresh herbs, a dollop of plant-based sour cream, and pumpkin seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. If the soup is too thick, simply add a splash more vegetable broth or water while reheating.
Find it online: https://cookingwithramsay.com/easy-roasted-acorn-squash-soup/