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Creamy Roasted Acorn Squash Soup with Coconut Milk

roasted acorn squash soup with coconut milk - featured image
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A velvety, dairy-free soup made from caramelized acorn squash and full-fat coconut milk, with warm spices like ginger, cumin, and coriander. Perfect for fall gatherings or a cozy night in.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon coconut oil (or olive oil)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons maple syrup (optional)
  • Extra coconut milk for drizzling (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • Fresh thyme or parsley, chopped (optional)
  • Good olive oil for drizzling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Cut each half into 1-inch thick wedges or slices.
  3. Place squash wedges on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.
  4. Roast for 25-30 minutes, flipping halfway through, until fork-tender and edges are golden brown and caramelized.
  5. While squash roasts, heat 1 tablespoon coconut oil in a large soup pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent and starting to brown.
  6. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in cumin, coriander, and cayenne (if using), cook for 30 seconds.
  7. Add roasted squash wedges (skin and all) to the pot. Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  8. Remove pot from heat. Use an immersion blender to blend soup until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, removing center cap, and covering with a towel.)
  9. Pour in full can of coconut milk and stir well. Add extra broth or water if needed for desired consistency. Taste and adjust seasoning, adding maple syrup if needed.
  10. Heat gently over low heat for 2-3 minutes, but do not boil after adding coconut milk.
  11. Ladle into bowls. Garnish with a swirl of extra coconut milk, toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil if desired.

Notes

Don’t skip roasting the squash—it adds deep caramelized flavor. Use full-fat coconut milk for best creaminess; light coconut milk will result in a thin soup. The soup tastes even better the next day as flavors meld. For a thicker soup, use 3 cups broth instead of 4. For a thinner soup, add more broth or water. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://flurpchef.com/creamy-roasted-acorn-squash-soup-with-coconut-milk/