My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Hearty and sun-colored Roasted Acorn Squash Soup is sure to please your soup cravings! It is delicately sweet and naturally creamy making it a perfect soup to serve hot or cold!
Acorn squash is such a tease. It’s green on the outside and firm to touch. You wouldn’t even know how naturally sweet and soft it is once it’s cooked! #cookingmagic
These were my exact thoughts when I was passing them by at the farmers market this past the weekend.
Acorn squash is delicately sweet with nutty flavor. It’s a versatile vegetable and you can make it as a side dish or as a main dish stuffed with quinoa, for example. One of my favorite ways to make is in this Roasted Acorn Squash Soup.
Acorn squash has nice texture to it and, once cooked, it’s natural creamy texture makes it ideal for a soup. The cooking process is quite easy, most of the time is really spent on waiting for the squash to roast in the oven and then simmering it. You will need vegan stock for this recipe – most grocery stores have it. I’ll be posting a recipe for vegan stock soon on the blog too.
This Roasted Acorn Squash Soup recipe is also quite healthy. We will only be using 1 tbsp of olive oil and, to be honest, you can omit it without any damage to the end result. I’ve done it both ways and it comes out tasting great either way!
I’ve discovered that acorn squash soup is both great when served hot or cold. I’m generally not a cold soup person, but this soup has changed my mind. After making it, I took it for lunch to work the next day and did not have time to warm it up, so I just drank it cold. And yum! It was filling and delicious. This soup has good substance to it…it isn’t a thin watery soup that leaves your tummy rumbling. It is hearty and very satisfying which is so handy when you’re on the go.
When you’re serving it hot, a great serving suggestion is to sprinkle some fresh pepper on top and pumpkin seeds to add an extra crunch. To serve it cold, you can swirl in unsweetened non-dairy yoghurt and top with fresh pepper (yum!)
If you make this Roasted Acorn Squash Soup recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Hearty, satisfying and sun-colored Roasted Acorn Squash Soup is sure to satisfy your soup cravings!
- 2 acorn squash
- 6 cups vegan stock
- 1 tsp olive oil
- Sea salt and pepper to taste
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Preheat oven to 400F.
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Cut each squash in half, scoop out the seeds with a spoon. Brush the inside with a little oil and sprinkle salt and pepper.
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Place on a baking sheet and bake for 45 mins until squash is soft. Do a knife test – if the knife goes through the squash all the way, then it’s done. Let cool completely.
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Once the squash is completely cool, peel the skin and chop into small squares.
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In a medium pot, bring 6 cups of vegan broth and the chopped squash to boil. Cover with a lid and let simmer for 30 minutes on low heat.
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Let the soup cool completely and then blend in a blender or food processor.
Nutritional Information: Calories: 82 Fat: 0.9 g Saturated fat: 0.1 g Carbohydrates: 19 g Dietary Fiber: 3.1g Sugar: 1.1 g Sodium: 21 mg Protein: 1.9 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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