Acorn Squash Soup: Discover the Creamy Delight Today!
A creamy and delicious acorn squash soup that is perfect for fall and winter meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium acorn squashes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and remove the seeds.
- Drizzle olive oil on the cut sides and place them cut-side down on a baking sheet.
- Bake for 30-40 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the baked squash, vegetable broth, coconut milk, and ginger to the pot.
- Simmer for 10 minutes, then blend until smooth.
- Season with salt and pepper to taste.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Garnish with pumpkin seeds or a drizzle of coconut milk before serving.