This creamy acorn squash soup with coconut milk is built on deeply sweet roasted squash, balanced by a touch of bright lime juice, warm spices, and rich coconut cream. Once blended, the squash and coconut milk create a comforting soup with a rich and creamy texture in every spoon.
Save room for my butternut squash soup and creamy carrot ginger soup next.
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As soon as I see a slightest hint of a cold weather, my family knows soup could be on the menu any day. And honestly, what could bee better than a warm bowl of a creamy acorn squash soup on a chilly day?
Roasted acorn squash soup recipe
This is the recipe overview. For the ingredients quantities and full instructions in the recipe card below this post.
What you need
This cozy soup comes together with a few simple ingredients, that build layers of rich flavor. It starts with acorn squash. Look for one with dark green skin and a warm yellow-patch where it rested on the ground. Roasting it with a touch of olive oil brings out its natural sweetness and deep nutty flavor.
For the savory flavor, I use yellow onion and carrots that are sauteed first. Adding minced garlic and warm spices ground coriander, cumin, chilli powder, ground ginger and black pepper right into the pot blooms their essential oils, releasing a fragrant, earthy depth. Simmering everything gently in water (for a clean, pure squash taste) or low-sodium vegetable broth softens the carrots and brings the base together. Once the soup is blended smooth, stirring in rich coconut milk (make sure to use canned full-fat coconut milk) creates silky texture. Finally, add some fresh lime juice and a drizzle of honey or maple syrup that bring a bright and tangy balance that lifts all the flavors. Finish with salt to taste.
How to make it
Step 1. Roast the acorn squash. Cut the squash in half, scoop up the seeds and brush the cut sides with olive oil. Place the cut side down on a baking sheet and roast at 400F for about 35-45 minutes until fork tender. Cool slightly, then scoop out the warm squash flesh.
Quick tip: You can also roast acorn squash in the air fryer.
Step 2. Saute the vegetable base. Heat olive oil in a Dutch oven or a large pot over medium heat. Add diced onion and chopped carrots. Saute for 5-7 minutes.
Step 3.Bloom garlic and spices. Stir in minced garlic, garlic, ground coriander, nutmeg, cumin, chili powder, and black pepper. Cook for 2 minutes, stirring frequently or until highly aromatic.
Step 4. Simmer the soup base. Add roasted acorn squash flesh to the pot and pour in the water or vegetable broth. Bring to a gently boil, the reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
Step 5. Puree. Remove the pot from the heat. Let it cool down slightly for 15 minutes. Use an immersion blender to puree the soup until silky and smooth.
Step 6. Add coconut milk. Transfer it back to the pot over low heat, do not bring it back to boil. Stir in the full-canned coconut milk. Sir in fresh lime juice and honey.
Step 7. Season and serve the soup. Taste and adjust with salt if needed. Ladle into the bowls and garnish with pumpkin seeds or drizzle with coconut cream.
recipe tips
- Easier cutting: if the raw squash is hard to cut safely, poke it a few times with a fork and microwave it whole for 2-3 minutes to soften the skin before cutting.
- Control the liquid: Do not add too much water or broth initial, just enough to barely submerge the vegetables. too much liquid will dilute the rich flavors of the squash and spices. . You can easily thin out the soup later if needed.
- Extra richness: Stirring in rich coconut milk right after blending gives the soup its silky texture and adds creaminess. Drizzle extra on top before serving for a beautiful visual contrast.
- Serving suggestions: Serve warm topped with crispy croutons or roasted pumpkin seeds (try it with my quick air fryer pumpkin seeds), and fresh chopped cilantro or parsley on top.
Alternative cooking methods
I have made this soup a lot of times in my Instant Pot and I have also tested the slow cooker method. For both methods, you will still want to roast the acorn first.
- Instant Pot method: Select the Saute mode on your Instant Pot and heat a tablespoon of olive oil. Saute the diced onions and carrots for 3-5 minutes until softened. Stir in the garlic and spices for 1 minute until fragrant. Add the roasted squash flesh and water (or vegetable broth). Lock the lid, seal the valve, and pressure cook on HIGH for 5 minutes. Allow a 5-minute natural pressure release, then manually release any remaining steam. Puree the soup until smooth, then stir in the canned coconut milk, lime juice, and sweetener.
- Slow cooker method: Saute the onions, carrots, garlic, and spices in a skillet on the stovetop for 5 minutes until aromatic, then transfer them to your slow cooker. Add the roasted squash flesh and water (or broth). Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Once hot and tender, puree the soup using an immersion blender, then stir in the canned coconut milk, lime juice, and sweetener before serving.
Storage and reheating instructions
To store: Transfer leftover soup into a large airtight container. Let it cool down to room temperature. After that, store it in the fridge for up to 3-4 days.
To reheat: Reheat the soup on the stove to preserve its flavor and creamy texture. Pour the soup into a small pot and place it over medium-low heat. Bring it to a gentle simmer (not a full boil), stirring it a few times until it is warmed up evenly.
To freeze: this soup freezes beautifully, that I always make extra to have it on hand. Simply pour the cooled-down soup into the freezer safe bag or container. Freeze it for up to 3 months. Thaw it overnight in the fridge or reheat it from frozen in a small pot.
📖 Recipe
Acorn squash soup
Equipment
- 1 Immersion blender
- 1 large stock pot or dutch oven
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil, divided
- 2 medium carrots, sliced or chopped
- ¼ medium onion, diced
- 2 garlic cloves, minced
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper plus more more serving
- 3 cups water or low-sodium vegetable broth
- ½ cup full-fat canned coconut milk
- 2-3 teaspoons honey or maple syrup
- 2 teaspoons lime juice
- ½ teaspoon salt add more to taste
Instructions
- Prep the oven and baking sheet. Preheat your oven to 400℉ and line a large baking sheet with parchment paper for easier clean up.
- Prep and roast the acorn squash. Carefully cut the acorn squash in half from stem to point using a sharp chef's knife. Scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with ½ tablespoon of olive oil. Place the squash cut-side down on the prepared baking sheet and roast for 35 to 45 minutes, until the skin is wrinkled and the flesh is easily pierced with a fork. Set aside for 10 minutes to cool slightly, then scoop the warm squash flesh out of the skin into a bowl; discard the skin.
- Saute the soup base. While the squash cools, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat. Add the diced yellow onion and sliced carrots. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
- Bloom the garlic and spices. Stir in the minced garlic, ground coriander, chili powder, ground nutmeg, ground cumin, ground ginger and ground black pepper. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the garlic is lightly golden. Blooming the spices in warm oil releases their essential oils and creates a deep flavor base.
- Simmer the vegetables. Add the roasted acorn squash flesh to the pot and pour in 3 cups of water (or low-sodium vegetable broth), making sure the vegetables are just barely covered. Bring it to a gentle boil, then turn the heat down to low, cover the pot with a lid, and simmer for 10 minutes so the flavors meld together and the carrots become completely soft.
- Cool down and puree. Remove the pot from the heat. Let the soup cool down for 15 minutes. Use an immersion blender directly in the pot to puree the soup until completely smooth. Note: If using a stand blender, transfer the hot soup in batches, remove the center cap of the blender lid, and cover it loosely with a folded kitchen towel to allow steam to escape safely.
- Stir in coconut milk, lime juice and honey. Return the pot to low heat. Stir in full fat canned coconut milk, fresh lime juice and honey. Stir well to combine and warm the soup through for 2 to 3 minutes without letting it come to a hard boil.
- Season to taste and serve. Taste the soup and add more salt if needed. Serve warm topped with pumpkin seeds, croutons, chopped fresh cilantro or parsley.
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