Acorn Squash Soup Recipe
Acorn Squash Soup - an absolutely delicious + creamy acorn squash soup recipe that doesn't disappoint! Perfect as a main course or side dish!
Equipment
Ingredients
- 3 acorn squash halved lengthwise with seeds removed
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon shallots minced
- 15 ounces full fat coconut milk
- ⅓ cup vegetable broth
- 3 tablespoons butter ghee or vegan butter work
- 2-3 tablespoons maple syrup
- pinch kosher salt
Optional Serving Suggestion:
- pepitas
Instructions
- Prep: Preheat oven to 400℉.
- Roast Squash: 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.
- Sauté: Bring a large Dutch Oven or saucepan to medium-high heat. Add 1 tablespoon avocado oil and swirl to coat the pan. Add 1 tablespoon shallots and let cook down, about 1 minute.
- Blend: Add squash, 15 ounces full fat coconut milk and ⅓ cup vegetable broth to the pot. Use an immersion blender to blend until smooth. Alternatively, you could transfer everything to a blender, blend on high until smooth, and then pour back in the pot.
- Combine: Add 3 tablespoons butter, 2-3 tablespoons maple syrup and pinch kosher salt. Stir and let the ghee melt.
- Adjust: 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.
- Serving: 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.
Nutrition
Calories: 158kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 463mg | Fiber: 2g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg
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