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Roasted Acorn Squash Soup with Coconut Milk Recipe

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Roasted Acorn Squash Soup with coconut milk is a warm, creamy, and nourishing soup perfect for chilly nights. Made in three simple steps—roasting, simmering, and blending—it features roasted acorn squash complemented by sautéed apples, onions, carrots, fresh ginger, and thyme for a comforting, rich flavor. This gluten-free and vegan recipe delivers healthy comfort food that is easy to prepare and full of cozy autumnal goodness.

Ingredients

Squash

  • 2 acorn squash (3 1/2 – 4 pounds total)
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon sea salt

Vegetables and Fruit

  • 1 yellow onion, diced
  • 1.25 cups carrots, diced
  • 1 large crisp apple (e.g., Honey Crisp), diced

Seasonings

  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper

Liquids

  • 4 cups low sodium vegetable stock
  • 1/2 cup canned coconut milk

Instructions

  1. Preheat and Prepare Squash: Place the oven rack to the center and preheat the oven to 400ºF (204ºC). Using a heavy knife, carefully cut each acorn squash in half lengthwise with a rocking motion to ease cutting.
  2. Scoop Out Seeds: Remove the seeds from each squash half, discarding or saving them for roasting later.
  3. Roast Squash: Brush the flesh side of each squash half with 1/2 teaspoon of olive oil. Place the squash cut side down on a rimmed baking sheet lined with parchment paper and roast in the preheated oven until tender, about 40-50 minutes.
  4. Sauté Aromatics: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion, carrots, and apple. Sauté until the onions are soft and the carrots begin to soften, about 5-7 minutes.
  5. Add Seasonings: Stir in dried thyme, ground ginger, black pepper, and sea salt into the sautéed mixture. Cook for an additional minute until fragrant.
  6. Add Squash and Stock: Once the squash is cooled enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables. Pour in the vegetable stock and bring the mixture to a simmer. Let it cook gently for about 15 minutes to meld the flavors.
  7. Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
  8. Finish with Coconut Milk: Stir in the canned coconut milk to add richness and a creamy texture. Adjust seasoning to taste, adding more salt or pepper if needed.
  9. Serve Warm: Ladle the soup into bowls and serve hot, garnished if desired with fresh herbs or a drizzle of coconut milk for presentation.

Notes

  • Roasting the squash enhances its natural sweetness and adds depth to the soup.
  • You can save the squash seeds to roast as a crunchy snack.
  • Adjust the thickness of the soup by adding more or less vegetable stock based on your preference.
  • For extra warmth, consider adding a pinch of cayenne or smoked paprika.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely.
  • Use full-fat canned coconut milk for the creamiest texture; light versions will make the soup thinner.

Find it online: https://miracooking.com/roasted-acorn-squash-soup-with-coconut-milk-recipe/