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 (or olive oil)
- 1 tablespoon shallots, minced
- 1 15oz can full fat coconut milk
- 1/3 cup vegetable broth
- 3 tablespoons butter (ghee or vegan butter work)
- pinch of salt
- 2–3 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F.
- Place acorn squash cut-side up on a rimmed baking sheet.
- Place in oven, middle rack, and let cook for 1 hour (or until you can easily pierce with a fork).
- Remove and let cool. Scoop out squash and place in a bowl; set aside.
- Bring a large Dutch Oven or saucepan to medium-high heat.
- Add oil and swirl to coat the pan.
- Add shallots and let cook down, about 1 minute.
- Add squash, can of coconut milk and vegetable broth; stir to combine.
- Add ghee, pinch of salt and maple syrup.
- Stir and let the ghee melt.
- 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.
- 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: 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.