Acorn Squash Soup with Coconut Milk: Creamy Fall Comfort
Here’s the thing – this acorn squash soup with coconut milk is my absolute favorite when fall rolls around.
You know that feeling when you need something warm and cozy? Well, this is it! The sweet roasted squash mixed with creamy coconut milk creates the most amazing texture.
I’m telling you, it turns basic fall veggies into something really special. Perfect for a regular Tuesday night or when you want to impress someone. Every spoonful feels like a warm hug, honestly!
Ingredients You’ll Need
So, this soup uses simple fall ingredients that taste incredible together. Check out the recipe card below for the exact amounts, okay?
- Acorn Squash: This is your star! It gets super sweet and creamy when you roast it until it’s nice and tender.
- Coconut Milk: Get the full-fat kind. Trust me, it makes everything silky smooth and adds a subtle tropical vibe.
- Onion: Yellow or sweet onion works great. It adds that savory flavor that balances everything out perfectly.
- Garlic: Fresh cloves are best! They bring warmth and make your kitchen smell AMAZING while cooking.
- Vegetable Broth: This is your liquid base. It helps get the soup to that perfect, spoonable consistency you want.
- Olive Oil: You’ll use this for roasting and cooking. It adds richness and helps everything get beautifully golden.
- Warming Spices: Cinnamon, nutmeg, and ginger make this taste like fall. They bring out the squash’s natural sweetness beautifully.
How to Make Acorn Squash Soup with Coconut Milk
Alright, let’s turn roasted squash into the silkiest soup ever. It’s easier than you think!
Step 1: Roast the Acorn Squash
Get your oven going to 400°F. Cut 2 squash in half, scoop out those seeds, then brush with 2 tablespoons olive oil. Pop them cut-side down on your baking sheet. Roast for 40-45 minutes until super tender.
Step 2: Sauté the Aromatics
Warm up 2 tablespoons olive oil in your big pot over medium heat. Toss in 1 diced onion and cook for 5 minutes. Then add 4 minced garlic cloves. Cook just 1 minute until it smells incredible.
Step 3: Add Spices and Broth
Toss in 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. Cook for 30 seconds – can you smell that? Now pour in 4 cups vegetable broth and bring it to a gentle simmer.
Step 4: Combine Squash and Coconut Milk
Scoop out that roasted squash from the skins and drop it into the pot. Add one 14-ounce can of full-fat coconut milk. Let everything simmer together for 10 minutes so the flavors get friendly.
Step 5: Blend Until Silky Smooth
Grab your immersion blender and puree everything right in the pot until it’s completely smooth. Takes about 2-3 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper. Taste and adjust!
Step 6: Serve and Garnish
Ladle that gorgeous soup into bowls. Top with toasted pepitas, a drizzle of coconut cream, and fresh herbs. Serve it while it’s nice and hot for the best experience!
Tips for the Best Acorn Squash Soup
Want to make this soup even better? Here’s what works for me!
- Roast squash cut-side down so those natural sugars caramelize. It makes the flavor so much deeper and sweeter.
- Use full-fat coconut milk always! Light versions make it watery and sad. Nobody wants that.
- Toast those spices briefly in oil first. It unlocks all those amazing flavors and makes everything smell wonderful.
- Blend it really well for at least 2 minutes. That’s how you get that restaurant-quality silky texture throughout.
- Play with the thickness by adding more broth if it’s too thick, or simmer longer for a thicker soup.
Variations and Substitutions
This recipe is super flexible! You can change things up based on what you have or what you like.
- Butternut squash substitute: Use butternut instead if you want. It’s a bit sweeter and blends even smoother than acorn.
- Dairy version: Not into coconut? Swap it with heavy cream or half-and-half. You’ll get that creamy richness without coconut flavor.
- Spice it up: Add ½ teaspoon cayenne or red pepper flakes if you like heat. It adds nice warmth!
- Curry twist: Stir in 1 tablespoon curry powder for bold, Indian-inspired flavors. The color turns gorgeous golden, too.
- Apple addition: Dice up 1 apple and cook it with the onions. It adds sweetness and fruity depth throughout.
Frequently Asked Questions
Can I make acorn squash soup ahead of time?
Yes! Make it up to 3 days early. Just store it in the fridge in a sealed container. Reheat gently on the stove, stirring now and then.
How do I store leftover acorn squash soup?
Let it cool first, then put it in sealed containers. It keeps in the fridge for 5 days or freeze it for 3 months!
Can I use frozen acorn squash for this soup?
Absolutely! Use 4 cups of frozen cooked squash instead of roasting fresh. Just thaw it completely before adding to the pot.
What should I serve with acorn squash soup?
Try crusty sourdough bread, grilled cheese, a fresh salad, or garlic bread. Any of these make it a complete meal!
Why is my soup too thick or too thin?
Easy fix! Add more broth to thin it out, or simmer it longer uncovered to thicken. Blend well for the smoothest texture.
Can I make this soup dairy-free and vegan?
Yep! This recipe is already vegan and dairy-free with veggie broth. Just make sure your garnishes are plant-based too.
How do I cut acorn squash safely?
Here’s a trick – microwave the whole squash for 2 minutes first. It softens the skin a bit. Then use your sharp knife carefully and slowly.
Can I add protein to this soup?
Sure thing! Top it with grilled chicken, crispy bacon, white beans, or chickpeas. Adds protein without changing the base at all.
Acorn Squash Soup with Coconut Milk: Creamy Fall Comfort
Ingredients
- 2 medium acorn squash about 3 pounds total
- 4 tablespoons olive oil divided
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 cups vegetable broth
- 1 can 14 oz full-fat coconut milk
- 1 teaspoon salt
- ½ teaspoon black pepper
For Garnish:
- Toasted pepitas
- Coconut cream
- Fresh thyme or parsley
- Red pepper flakes optional
Instructions
- Heat your oven to 400°F and line your baking sheet with parchment paper for easy cleanup.
- Cut the squash in half the long way, scoop out the seeds, and brush the cut sides with olive oil.
- Put squash halves cut-side down on your prepared sheet and roast for 40-45 minutes until tender.
- Heat the remaining olive oil in your big pot over medium heat and cook the diced onion for five minutes.
- Add minced garlic to the pot and cook for one minute until it smells really good.
- Stir in cinnamon, nutmeg, and ginger, cooking for 30 seconds until the spices smell toasted and amazing.
- Pour vegetable broth into the pot and bring it to a gentle simmer over medium heat.
- Scoop roasted squash flesh from the skins and add to the pot with coconut milk, stirring everything together.
- Simmer the soup for 10 minutes so all the flavors can meld together and get really delicious.
- Use your immersion blender to puree the soup until it’s completely smooth and velvety throughout.
- Season the soup with salt and black pepper, then taste it and adjust if you need to.
- Ladle hot soup into bowls and top with toasted pepitas, coconut cream, and fresh herbs. YUM!
Notes
- Roasting squash cut-side down gives you better caramelization and a way deeper, sweeter flavor in the final soup.
- Full-fat coconut milk is a must for creaminess – light versions make thin, watery soup nobody wants.
- Soup gets thicker in the fridge, so thin it with extra broth when you reheat for the best consistency.
- Toast pepitas in a dry pan for 3 minutes before using for a better nutty flavor and crunch.
- Store soup and garnishes separately so your toppings stay crispy and don’t get soggy over time.
