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Acorn Squash Soup with Coconut Milk

Acorn Squash Soup with Coconut Milk: Creamy Fall Comfort

Velvety roasted acorn squash blends with creamy coconut milk, warming spices, and aromatic vegetables for the ultimate cozy autumn comfort soup.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6
Calories 245 kcal

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.