To make spicy acorn squash soup, add 1 tablespoon sriracha at the same time as the maple syrup, or add 1 teaspoon cayenne pepper, at the same time as the cinnamon.You could also use chicken pulled from a store-bought rotisserie chicken, for a quick and easy option. The chicken will cook in the time that you’re preparing the soup, then you can shred it and add 1-2 cups of chicken to the soup before serving. To add chicken to the soup, I recommend using this Instant Pot Shredded Chicken recipe.To make a creamy acorn squash soup, replace 2 cups of the vegetable broth with either coconut milk (to make it vegan) or half and half.Either serve immediately, or transfer the soup back to the pot on the stove over low heat, until ready to serve. You might have to do this in two batches, depending on how large your blender is. Or transfer all of the ingredients to a blender and blend until smooth. Use an immersion blender to puree all of the ingredients for the soup together in the pot. After 35 minutes in the oven, remove the acorn squash from the oven and scoop all of the flesh out into the pot on the stove. Once the liquid has come to a simmer, reduce the heat on the stove to low until the acorn squash has finished roasting.
Pour vegetable broth and maple syrup into the pot and bring to a simmer. Season the veggies with salt, pepper, thyme, cinnamon and ginger. Add the other ingredients for the soup.Add minced garlic and cook for an additional minute. The carrots and onions should be diced small and evenly, so that they soften and cook at the same time. When the oil is hot, add diced carrots and onions. While the squash is roasting, add 1 tablespoon olive oil to a large pot on the stove over medium-high heat. Season the squash with salt and pepper, then place the squash, cut side up, on a parchment-lined baking sheet. Scoop out the seeds with a fork, then brush the flesh of the acorn squash with olive oil. Cut the acorn squash in half from root to tip. Maple syrup – honey can also be used to sweeten the soup.Vegetable broth – chicken broth can also be used if you’re not vegan or vegetarian.Dried thyme – if using fresh thyme leaves, double the amount of the dried thyme.Garlic – fresh minced garlic is preferred for the best flavor.Onion – I recommend a yellow onion for this recipe.Salt + black pepper – to season the squash before roasting, and to season the soup.Use the scales at the grocery store when picking out your acorn squash to be sure you get the right amount of squash for the recipe. For this recipe, you’ll need 3-4 pounds of squash, so approximately 2 average-sized squash. Acorn squash – most acorn squash weigh between 1 1/2 – 2 pounds.This soup is easy to make in under an hour and sure to be your new favorite fall soup recipe! Ingredients Turn it into a delicious soup and salad meal, by serving it with this Roasted Butternut Squash Salad, a tasty way to double up on winter squash! It can be served in a cup before a meal, like Thanksgiving, or served in a bowl for dinner, with a baguette on the side for dipping.
#Roasting acorn squash for soup free
In addition to being healthy, this soup is also gluten free and dairy free, making it perfect for anyone with special dietary needs. A great way to fend off colds in the winter months is by getting plenty of vitamins, and this soup is here to help! It’s warm and comforting, flavorful and loaded with vitamins! One serving of the soup contains 95% of your daily Vitamin A needs and 35% of your daily Vitamin C needs.
This acorn squash soup recipe is perfect for the fall and winter months.
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