Acorn squash soup
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. A perfect meal for a chilly day.
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.
(Tip: If the skin is too hard to cut, microwave the whole squash for 1 to 2 minutes to soften the skin.
Notes
Storage: Store leftover soup in an air tight glass container in the fridge for up to 3-4 days.
Freezing: this soup freezer well. Allow it to cool completely, then transfer to freezer-safe containers or bags, leaving 1 inch of space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make ahead tip: You can roast the acorn squash 1 to 2 days in advance. Scoop out the flesh and keep it in a sealed container in the fridge until you are ready to make the soup.
Nutrition
Serving: 1.25cupsCalories: 165kcalCarbohydrates: 40.5gProtein: 7.1gFat: 7.5gSaturated Fat: 3.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.1gSodium: 350mgPotassium: 580mgFiber: 4.8gSugar: 7g
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