Roasted Acorn Squash Soup
This Roasted Acorn Squash Soup is a delightful and creamy dish perfect for cozy evenings. The natural sweetness of the squash, combined with warm spices, creates a comforting soup that is both nutritious and easy to make.
Equipment
- 1 oven
- 1 baking sheet
- 1 large pot or saucepan
- 1 blender or immersion blender
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 medium acorn squashes About 2 pounds total.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- salt and pepper To taste.
- 1/2 cup coconut milk Or heavy cream for a richer taste.
- fresh herbs Like parsley or thyme for garnish (optional).
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and place them cut-side down on a baking sheet. Roast in the preheated oven for about 25 minutes or until tender.
- While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Once the squashes are roasted and cool enough to handle, scoop the flesh out and add it to the pot with the onions and garlic.
- Pour in the vegetable broth, then stir in the cumin, ginger, cinnamon, salt, and pepper. Bring to a simmer and let it cook for about 10 minutes.
- Remove the pot from heat and use a blender or immersion blender to puree the soup until smooth.
- Stir in the coconut milk (or heavy cream) and adjust seasoning if necessary. Heat the soup gently until warm.
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to adjust the spices according to your taste preferences. A pinch of nutmeg can also enhance the flavor.
This soup can be stored in the refrigerator for up to three days or frozen for later use. Reheat before serving.