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Acorn Squash Soup: Easy Cozy Creamy Recipe

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A velvety, creamy acorn squash soup made with roasted squash, coconut milk, and toasted pepitas for a perfect balance of texture and flavor.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup pepitas (green pumpkin seeds)
  • 1 teaspoon olive oil
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise, scoop out seeds, and place cut-side down on a lined roasting pan.
  2. Roast squash for 35-40 minutes until tender. Let cool for 10 minutes, then scoop out the flesh.
  3. While squash cools, melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Add the scooped squash flesh, vegetable broth, thyme, and nutmeg to the pot. Stir to combine.
  6. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  7. Remove from heat and stir in coconut milk. Use an immersion blender to puree the soup until smooth.
  8. In a small skillet over medium-low heat, toast pepitas for 3-5 minutes until they pop and turn golden green.
  9. Remove pepitas from heat and toss with 1 teaspoon olive oil and 1/4 teaspoon sea salt.
  10. Season soup with salt and pepper to taste. Ladle into bowls and top with toasted pepitas. Serve immediately.

Notes

If the squash is too hard to cut, microwave it for 2 minutes first to soften the skin. Toast pepitas separately to maintain crunch. If soup is too thick, add more broth; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: acorn squash soup, cozy soup, creamy soup, vegan soup, gluten-free, fall recipes, pumpkin soup alternative, healthy comfort food