Go Back
+ servings
squash soup in an acorn half

Creamy Fall Soup in Acorn Squash Bowls

Creamy Fall Soup in Acorn Squash Bowls is flavorful, thick, and filling. A perfect soup for the chilly weather.
5 from 1 vote
Print
Course: Soup
Cuisine: American
Keyword: autumn soup, squash soup recipe
Prep Time: 15 minutes
1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 398kcal
Author: Sandy

Ingredients

Squash Bowls*

  • 2 medium Acorn Squash, halved
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Granulated Sugar
  • Salt and Pepper

Soup

  • 1 ½ Tablespoon Olive Oil
  • 1 cup Diced Yellow Onion
  • 1 Tablespoon Minced Garlic
  • 1 pound Butternut Squash, peeled and cut into 1 inch cubes
  • 1 Sweet Potato, peeled and cut into 1 inch cubes
  • 4 large Carrots, peel and cut into ½ inch pieces
  • 1 quart Vegetable Broth
  • 1 teaspoon Thyme
  • 4 Sage Leaves, chopped
  • 2 Bay Leaves
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Cinnamon
  • 1 cup Full Fat Coconut Milk

Instructions

  • Preheat the oven to 400° F and line a cookie sheet with foil, then spray with nonstick cooking spray.
  • Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.
  • Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.

To Make the Soup

  • Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.
  • Heat the olive oil in a large soup pot, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic, thyme, sage, bay leaves, cinnamon, salt and pepper, and cook for another minute.
  • Add the roasted vegetables (while the acorn squash is still in the oven), and broth. Bring to a simmer and cook for 20 minutes.
  • Add the coconut milk.
  • Remove from the burner and very carefully add half the soup to the blender (only fill the blender ⅓ to ½ full) and blend until smooth. Pour into a large bowl. Purée the remainder and pour all of the soup back into the pot.

Serve

  • Remove the squash from the oven and fill with the hot soup. Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a spoonful of cream.
  • Enjoy while hot.

Notes

*The acorn squash bowls are optional, though they make a nice presentation and a filling addition to the meal.
Tips: 
  • Don’t overcook the squash bowl or they will be too soft and not hold up well. Cook them just till fork tender so you can eat the bowls with the soup.
  • Instead of roasting your vegetables in the oven, you can cook them in the broth. The soup will need extra time to cook the vegetables through.
Storage: 
  • Store leftover soup in an airtight container in the refrigerator for up to 5 days.  
  • You can freeze this soup for up to 3 months.  Thaw before reheating for best results.

Nutrition

Calories: 398kcal