My dad has a huge garden so every year we find more ways to use all of the squash that he grows! This is an easy, rich and creamy tasting soup, with simple clean ingredients!
Roasted Acorn Squash Soup
- Servings: ~ 1 cup
- Yield: 5-6 servings
- Prep Time: 5 min
- Cooking Time: 45 min
Ingredients
- 2 Acorn Squash
- Olive oil
- 1 can organic unsweetened coconut milk
- 1-2 tsp cinnamon
- 1-2 tsp allspice
- 1-2 tsp ground ginger
- Himalayan sea salt to taste
- Pepitas (pumpkin seeds) to top each bowl
Preparation
- Preheat oven to 375 degrees
- Cut the acorn squashes in half and spritz with olive oil using an olive oil mister
- Season each half with sea salt
- Once oven is heated, place squash in on a cooking sheet
- Bake for about 40 minutes or until insides are softened and you are able to pierce the outer skin easily
- Let squash cool
- Once cool enough to handle, scoop out inside of skins into a pot or a blender or vitamix
- Add spices, more salt if needed and coconut milk
- Blend in blender or use an immersion blender over the stove top
- Place soup into bowls and top with pepitas!
Recipe Tags
I use the canned coconut milk that is light, not full fat, but choose whatever kind you like. I make sure it's pure coconut milk with no other additives. If you want a thinner soup, add in some vegetable broth and/or more coconut milk. You could also toast the pumpkin seeds or add other toppings like toasted walnuts.
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