Vegan Roasted Acorn Squash Soup
Creamy, delicious and warm fall vegan roasted acorn squash soup. Makes for the perfect vegan meal for when the season starts to transition into the cooler months. It’s thick and nourishing for the body and soul.
Maybe it’s me, but I feel like butternut squash always takes the spotlight during the fall season. Everyone is making butternut squash this and butternut squash that. While I love butternut squash, I actually find acorn squash easier to work with.
What is the difference between acorn squash soup and butternut squash soup?
Butternut squash is a tad bit sweeter compared to acorn squash. The flesh of butternut squash is also a lot tougher. When I roast acorn squash, I eat it wit the vegetable skin and all. Therefore I find it a lot easier to work with.
I chose to use acorn squash for this recipe as we are going for a more savory soup.
Is acorn squash good for you?
According to medical news today, winter squash are a good source of vitamin A, potassium, and fiber. It helps with digestion, prevents high blood pressure, manages diabetes, supports healthy skin/hair and boosts immune function.
Ingredients needed to make this vegan roasted acorn squash soup
You will need one medium to large sized acorn squash, one 32 fl oz vegetable soup, 1/2 of a large onion roughly chopped, one garlic bulb -peeled, one 8 oz can of full fat coconut milk, garlic powder, all purpose seasoning, nutritional yeast, salt, pepper and avocado oil. Option to put a tiny bit of jalapeño if you want to add a little kick. Option to garnish with fresh cut parsley, vegan sour cream + water drizzle and roasted acorn squash seeds.
Method for this recipe
Start by preheating the oven to 425° F. Chop the acorn squash into cubes, leaving the skin on. Option to save the the seeds to roast and use for garnish.
Heat up a medium to large pot on medium-high heat. Put vegetable broth, salt, pepper, peeled garlic and chopped onion (add jalapeño if you decide to add to recipe) in the pot until boiling then bring down to a high simmer.
Toss acorn squash cubes in avocado oil, salt, pepper, garlic powder and all purpose seasoning. Bake in oven for 25 minutes while the broth heats on the stovetop.
Optional: If you choose to use the acorn squash seeds, you can pat the seeds dry, toss in oil, season with salt, pepper, garlic powder and roast it on a separate baking sheet in the oven for 10-15 minutes.
Once acorn squash is done and softened. Place roasted squash into the vegetable broth pot, stir and continue to simmer. Add in coconut milk, nutritional yeast, garlic powder, salt and pepper into the pot and continue to stir for a few minutes.
Place all items in the pot in a high-speed blender. Blend for 3 minutes until a smooth consistency.
Optional to drizzle it with vegan sour cream (watered down), roasted squash seeds and fresh parsley.
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Vegan Roasted Acorn Squash Soup
Ingredients
- 1 medium/large acorn squash – cubed
- 32 oz vegetable broth
- 1/2 onion – roughly chopped
- 1 bulb peeled garlic
- 1 Tbsp avocado oil
- 8 oz full fat coconut milk
- 1 tsp garlic powder (half on acorn squash + half in broth)
- 1/4 tsp all purpose seasoning
- 1 Tbsp nutritional yeast
- salt + pepper to taste
Optional:
- 1 tsp chopped jalapeno (optional)
- roasted acorn seeds (optional topping)
- vegan watered down sour cream drizzle (optional topping)
- fresh chopped parsley (optional topping)
Instructions
- Start by preheating the oven to 425° F. Chop the acorn squash into cubes, leaving the skin on. Option to save the the seeds to roast and use for garnish.
- Heat up a medium to large pot on medium-high heat. Put vegetable broth, salt, pepper, peeled garlic and chopped onion (add jalapeño if you decide to add to recipe) in the pot until boiling then bring down to a high simmer.
- Toss acorn squash cubes in avocado oil, salt, pepper, garlic powder and all purpose seasoning. Bake in oven for 25 minutes while the broth heats on the stovetop.
- Optional: If you choose to use the acorn squash seeds, you can pat the seeds dry, toss in oil, season with salt, pepper, garlic powder and roast it on a separate baking sheet in the oven for 10-15 minutes.
- Once acorn squash is done and softened. Place roasted squash into the vegetable broth pot, stir and continue to simmer. Add in coconut milk, nutritional yeast, garlic powder, salt and pepper into the pot and continue to stir for a few minutes.
- Transfer all items of the pot into a high-speed blender. Blend for 3 minutes until a smooth consistency.
- Optional to drizzle it with *vegan watered sour cream, roasted squash seeds and fresh parsley.
Notes
