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The Best Roasted Acorn Squash Soup

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 193
Author Michelle

Ingredients

  • 2 medium acorn squashes
  • 3 tbsp olive oil divided
  • 1 tsp salt divided
  • 1 tsp cinnamon
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • ½ cup carrots chopped
  • 3 cups chicken broth
  • 1 tsp thyme leaves
  • ½ tsp rosemary leaves
  • ½ tsp dried sage
  • 2 tbsp coconut milk
  • 3-4 sage leaves crisped (optional)

Instructions

  • Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  • Prepare the squashes by chopping off the stem, and then slicing in half vertically. Scoop out the seeds and discard.
  • Place the squashes on the baking sheet, cut side up and top with 2 tbsp olive oil, salt, and cinnamon. Flip the squashes so they're cut side down and roast in the preheated oven for 35-40 minutes until soft. Remove from the oven and set aside.
  • Using a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the carrots and saute for another few minutes until lightly softened.
  • Pour in the broth, and add the herbs. Bring to a boil and reduce to a simmer for 10 minutes. Once cooked, remove from the heat and allow to cool slightly.
  • Use a spoon to scoop out the flesh of the squash (discarding the skin) and add to a blender along with the soup base. Blend until fully combined.
  • Serve the soup topped with coconut milk and optional sage leaves.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 20.8g | Protein: 3.1g | Fat: 12.7g | Fiber: 3.6g