Creamy Spiced Acorn Squash Soup Recipe

Looking for a warm and inviting soup that celebrates the flavors of the season? This Spiced Acorn Squash Soup is just what you need. It’s a comforting blend of roasted acorn squash and rich spices, perfect for those cozy nights in. Plus, it showcases the beauty of vegetable & plant-based soups, making it a delightful choice for everyone at the table.

This recipe transforms simple ingredients into a velvety and aromatic soup that will have your taste buds dancing. The warm spices elevate the natural sweetness of the acorn squash, creating a bowl of goodness that feels both indulgent and wholesome.

The Perfect Spiced Acorn Squash Soup

Creamy acorn squash soup garnished with parsley, served with bread on a rustic table.

This creamy spiced acorn squash soup is a delightful combination of roasted squash, fragrant spices, and a smooth texture. It’s rich and comforting, with each spoonful providing a balance of sweetness and warmth that is simply irresistible.

Ingredients

2 medium acorn squashes, halved and seeds removed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Fresh parsley or cilantro for garnish

Instructions

Roast the Squash: Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Roast for 30-35 minutes or until tender.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Combine Ingredients: Scoop the roasted squash flesh into the pot. Add the cumin, cinnamon, nutmeg, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend to your desired consistency.
Add Creaminess: Stir in the coconut milk and heat through. Adjust seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro.