Each September, as the leaves begin to turn, I find myself irresistibly drawn to this velvety acorn squash soup. What keeps me coming back to it year after year is its beautiful simplicity and rich, comforting flavor! Every Sunday, I whip up a generous batch, pair it with a freshly baked crusty baguette, and savor it for lunch or dinner. The best part? I’ve got plenty left over to enjoy throughout the week!
I really hope you’ll give this soup a whirl and share your thoughts with me!
Creamy Vegan Acorn Squash Soup
Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour Author: Parsley Vegan Recipe type: Soup Serves: 6-8
Ingredients
- 7-9 cups of roasted acorn squash (typically 3 medium squashes)
- 1L to 1.2L of vegetable stock
- 1/3 to 2/3 can of coconut cream
- 3 tbs pure maple syrup
- 2-3 tsp fresh thyme leaves
- 1/4 tsp ground cinnamon
- salt and white pepper, to taste
Instructions
- Slice the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet, prick the skins a few times with a fork, and roast at 375°F for 40 minutes.
- When about 10 minutes of roasting time remain, bring the vegetable stock to a gentle simmer with all other ingredients (except the coconut cream).
- Let the mixture simmer for 8-10 minutes, then stir in the coconut cream and remove from heat.
- Once the squashes are done roasting and feel tender when pierced, take them out of the oven and allow them to cool until you can handle them safely.
- Scoop out all of the tender squash flesh and add it to a high-speed blender along with the simmered mixture.
- Blend until silky smooth.
- Gently reheat before serving and garnish as desired (I love a sprinkle of toasted pumpkin seeds and a swirl of coconut cream).
This acorn squash soup captures all the cozy flavors of autumn while offering a unique twist on the classic butternut version. The thyme adds a lovely herbal note that complements the natural sweetness of the acorn squash beautifully. Give it a try and let me know how you like it!