Roasted Acorn Squash and Pumpkin Soup

Roasted Acorn Squash and Pumpkin Soup

This silky Roasted Acorn Squash and Pumpkin Soup is so creamy (without cream!) and simply flavored with dried herbs, garlic and onion. Roasting the squash before blending brings out its natural sweetness, giving this delicious soup the best flavor possible. Gluten-free, vegan.

Course Main Course, Side Dish, Soup

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 45

Cook Time 15

Total Time 1

Servings people

Calories 175kcal

Author Tessa

Ingredients

2 large acorn squash
2 tablespoons olive oil
3 cloves garlic minced
1 yellow onion diced
1 - 15oz can pumpkin puree
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon dried crushed rosemary
½ teaspoon dried sage
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon red pepper flakes
4 cups vegetable broth

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the acorn squash stems off and then cut in half lengthwise. Scoop out the seeds. Place the halves cut side down on the prepared baking sheet.
Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly. Once cool enough to handle, scoop the squash flesh into a bowl.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1–2 minutes, until fragrant.
Add the roasted squash, pumpkin, and 4 cups of vegetable broth, stirring to combine. Stir in the salt, thyme, rosemary, sage, nutmeg, ginger, and red pepper flakes.
Bring the soup to a simmer and cook for 10–15 minutes to allow the flavors to meld
Use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, carefully transfer to a blender in batches and blend until creamy.)
Taste and season with salt and pepper as needed. Serve warm, optionally topped with a swirl of coconut milk, toasted acorn squash seeds, or fresh herbs.

Notes

For a thinner consistency, add more broth until desired consistency is reached.

To store: Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Nutrition