Acorn Squash Soup
This Acorn Squash Soup is dairy free, soy free, egg free, oil-free, and nut free. It is also suitable for vegans and vegetarians. You’ll love having a big bowl of this warming Vegan Squash Soup this Fall and Winter. It’s the perfect easy to make comfort food.
With November approaching and the temperatures dropping I’d say it’s officially soup season. It’s time for warm comfort foods that warm your body and your soul. This vegan Acorn Squash Soup has all the right flavors and ingredients to warm you up this Fall. This squash soup includes warm seasonings like paprika, cumin, cinnamon, and ginger. All of these have great natural properties that produce a warming effect on our body. Plus these seasonings taste delicious too, which is always a must!
Delicious Flavors in Vegan Acorn Squash Soup
My favorite thing about this vegan Acorn Squash Soup is the way all the ingredients play perfectly together. The sweet flavors pair so nicely with the warm savory flavors.
Sweet Flavors
When you take a bite of this acorn squash soup you’ll definitely notice some subtle sweet flavors. Those sweet flavors are coming from the following ingredients…
- Acorn Squash
- Coconut Milk
- Cinnamon
Savory Flavors
To ensure this soup remains savory, there are also a lot of great seasonings that round out the sweet flavors. The rich and warming flavors in this vegan acorn squash soup come from the following ingredients…
- Curry Powder
- Nutritional Yeast
- Paprika
- Cumin
- Garlic Powder
- Ginger Powder
- Pepper
- Salt
All of these flavors add a nice mild spice to this dairy free acorn squash soup. You’ll love the way these spices warm your body up as you finish a bowl of this acorn squash soup.
Easy to Make
The best thing about this soup besides the taste is how incredibly easy it is to make. I’d say the longest step is simply roasting the squash. However, if you plan ahead you can save even more time. I chose to roast my acorn squash a couple days before I planned on making this soup. I then stored it in the fridge and was able to grab it quickly when I was ready for my soup. You’ll see in the recipe card that the soup comes together very quickly once you have your acorn squash roasted.
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Vegan Acorn Squash Soup
Ingredients
- 1 large acorn squash
- 1 - 13.6 oz can full fat coconut milk
- 2 teaspoons curry powder - I used Trader Joe's Curry Powder Seasoning Blend
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika - plus more to sprinkle on top
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutritional yeast - optional but does add a great savory flavor
- 1/4 teaspoon ground ginger powder
- 1/4 teaspoon pepper - add more or less to taste
- 1/2 teaspoon salt - add more or less to taste
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat oven to 450 degrees F.
- Cut acorn squash in half and scrape out seeds. Turn the squash cut side down onto a baking dish and fill the dish about a 1/4 of the way up with water. This ensures the pan won't burn and also helps cook the squash faster.
- Bake squash for about 25 - 35 minutes or until completely fork tender.
- Once the squash is roasted carefully scrape out the squash "meat" from the "skin" and put it in your blender.
- Add the rest of your ingredients to the blender and turn the blender onto high for about a minute or until the mixture is smooth.
- Add your acorn squash to a pot on the stove and bring it to a boil. Once your soup is boiling reduce the heat to low to bring it down to a simmer. Cover your pot and simmer the soup for 15 minutes. This not only warms your soup but ensures all of the seasonings taste their best.
- Serve warm topped with a light sprinkling of paprika.
Notes
Nutrition
