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Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

This is the absolute best Roasted Acorn Squash Soup! It’s easy to make, creamy and super flavorful. The way the soup is made allows the incredible natural flavor of the roasted acorn squash to really shine through. This naturally vegan recipe is one the whole family will enjoy!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 205 kcal per serving

Ingredients

  • 1 - acorn squash
  • ½ - white onion
  • 1 tbsp - olive oil
  • 4 cloves - garlic
  • 4 - carrots
  • 3 stalks - celery
  • 2 teaspoons - dried sage
  • 1 tsp - onion powder
  • ½ tsp - ground black pepper
  • 2 teaspoons - fresh ginger
  • 4 cups - vegetable broth
  • ½ cup - parsley
  • 1 ½ cups - milk
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
  5. 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.
  6. Add the squash and the milk into the soup and gently stir to combine.
  7. 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.
  8. Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!
  9. Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
  10. 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.
  11. To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

Nutrition

Energy: 205 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 39 g | Fiber: 7 g | Sugars: 9 g | Proteins: 5 g | Sodium: 1,341 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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