Savory Acorn Squash Soup with Coconut Milk
A velvety, plant-forward masterpiece, this soup balances the deep, earthy sweetness of roasted acorn squash with the luxurious richness of coconut milk. Infused with warm spices like cumin, cinnamon, and nutmeg, it creates a comforting, sophisticated flavor profile. Perfect for chilly days, this dairy-free, nutrient-dense soup offers a tropical twist on a classic fall staple, providing a satisfying, fiber-rich meal that is as elegant as it is simple to prepare.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Contemporary Fusion
- Diet: Vegan
Ingredients
1 medium acorn squash (approx. 2 lbs, halved and seeds removed)
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 cups vegetable broth (halal/alcohol-free)
1 can (13.5 oz) full-fat coconut milk
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place halved acorn squash face down on a baking sheet and roast for 35-40 minutes until tender.
While roasting, heat olive oil in a large pot over medium heat and sauté the onion until translucent.
Add the minced garlic, cumin, cinnamon, and nutmeg to the pot and cook for 1 minute until fragrant.
Scoop the roasted squash flesh from the skin and add it to the pot along with the vegetable broth.
Simmer for 10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth.
Stir in the coconut milk and heat gently until warmed through.
Season with salt and pepper to taste and serve warm.
Notes
Ensure your vegetable broth is certified alcohol-free. For a garnish, consider toasted pumpkin seeds or a drizzle of extra coconut milk. The soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.