Description
A cozy, creamy acorn squash soup perfect for fall nights, made with simple ingredients and beginner-friendly steps.
Ingredients
2 medium acorn squash
1 apple (Granny Smith or Honeycrisp)
1 onion, chopped
2 garlic cloves
2 tbsp olive oil
3 cups vegetable broth
1 cup coconut milk (or cream)
Salt and pepper to taste
Optional: roasted squash seeds for garnish
Instructions
1. Preheat oven to 400°F. Cut squash in half, scoop seeds.
2. Drizzle squash with olive oil, place cut-side down on baking sheet, roast until tender (40–45 min).
3. Sauté onion and garlic in olive oil until soft.
4. Scoop roasted squash into pot, add apple and broth.
5. Simmer 15 minutes to blend flavors.
6. Add coconut milk and blend until smooth.
7. Season with salt and pepper, garnish, and serve.
Notes
Soup keeps in fridge for 5 days or freezer for 3 months.
Use cream instead of coconut milk for a richer version.
Top with roasted seeds or fresh herbs.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasted, Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg