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Bowl of acorn squash soup with pepitas and fresh sage leaves.

Acorn Squash Soup

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Category: Soup
  • Method: Stove Top + Oven
  • Cuisine: American

Description

Acorn Squash Soup – an absolutely delicious + creamy acorn squash soup recipe that doesn’t disappoint! Perfect as a main course or side dish!


Ingredients

Scale
  • 3 acorn squash, halved lengthwise with seeds removed.
  • 1 tablespoon avocado oil
  • 1 tablespoon shallots, minced
  • 1 15oz can full fat coconut milk
  • 1/3 cup vegetable broth
  • 3 tablespoons butter, ghee or vegan butter
  • pinch of salt
  • 23 tablespoons maple syrup

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place acorn squash cut-side up on a rimmed baking sheet.
  3. Place in oven, middle rack, and let cook for 1 hour (or until you can easily pierce with a fork).
  4. Remove and let cool.  Scoop out squash and place in a bowl; set aside.
  5. Bring a large Dutch Oven or saucepan to medium-high heat.
  6. Add oil and swirl to coat the pan.
  7. Add shallots and let cook down, about 1 minute.
  8. Add squash, can of coconut milk and vegetable broth; stir to combine.
  9. Add ghee, pinch of salt and maple syrup.
  10. Stir and let the ghee melt.
  11. Taste and add additional salt or maple syrup, as-needed. If you want a thinner consistency simply add another splash or two of vegetable broth at a time and stir.
  12.  We love serving with pepitas for a little crunch!

Notes

  • Dairy-Free: to make dairy-free use vegan butter.
  • Coconut Milk Substitute: I haven’t found a dairy-free substitute for the coconut milk that results in the same creaminess as coconut milk. You could use an unsweetened almond milk, but it wouldn’t result in the same consistency.
  • Vegan: to make this vegan use vegan butter.
  • Coconut Milk Substitute: if your coconut milk has separated in the can don’t forget to mix it back together so it is nice and creamy before adding it into the pot.
  • Storage: store in an airtight container in the refrigerator for up to 5 days.
  • Freezing: to freeze let cool completely. Place in freezer-safe container (leaving extra room for expansion during the freezing process), label and keep in freezer for up to 6 months.

Keywords: acorn squash soup