Name: Roasted Acorn Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 acorn squash; 0.5 white onion; 1 tbsp olive oil; 4 cloves garlic; 4 carrots; 3 stalks celery; 2 teaspoons dried sage; 1 tsp onion powder; 0.5 tsp ground black pepper; 2 teaspoons fresh ginger; 4 cups vegetable broth; 0.5 cup parsley; 1.5 cups milk; Salt and pepper

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Roasted Acorn Squash Soup

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Ingredients

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Instructions

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Instructions

Preheat oven to 350 degrees F.

Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.

In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.

Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.

Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.

Add the squash and the milk into the soup and gently stir to combine.

Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.

Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Notes

Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.

To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.

To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

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Tips & Tricks (5)

Maximize Roasted Flavor 🔥
Cut acorn squash in half, remove seeds, and roast face-down at 400°F for 45-50 minutes until deeply caramelized and tender—this concentrated sweetness is the soup's foundation.
Build Aromatic Foundation 🧅
Sauté diced onion, carrots, and celery in olive oil for 5-7 minutes before adding garlic and fresh ginger to develop a rich, savory base that balances the squash's natural sweetness.
Ginger Infusion Technique 🌱
Add fresh ginger in two stages: finely minced with aromatics for depth, then a small piece simmered whole in the broth for subtle flavor that won't overpower the delicate squash.
Achieve Silky Texture ✨
Blend the soup in batches using an immersion blender, then gently fold in milk at the end rather than blending it—this creates luxurious creaminess while preserving the vegan option.
Sage and Salt Timing ⏱️
Crumble dried sage into the simmering soup 10 minutes before finishing, then taste and season gradually with salt and pepper—this prevents over-salting and allows sage's earthy notes to meld perfectly.