Creamy Roasted Acorn Squash Soup (Vegan and Dairy Free)

This healthy roasted acorn squash soup recipe is creamy with cashews and is perfect as a holiday side or vegetarian main dish.

roasted acorn squash soup

No cream in this creamy roasted acorn squash soup. Instead, puree roasted squash with cashews to make this dairy-free soup. Pureeing the soup with beans, potatoes, or nuts makes a creamy soup without dairy One of my favorite methods. Other soup recipes that use this same method include Turmeric Roasted Sweet Potato and Macadamia Soup, Black Bean Soup, and Creamy Sausage and Potato Soup.

Acorn pumpkin is low in calories but full of nutrients. Rich in dietary fiber, vitamin C, B vitamins, magnesium and potassium. This acorn squash soup is high in fiber and gluten-free. Using vegetable broth and olive oil instead of butter and cashews for a creamy finish, this soup is vegan and dairy-free.

material

• Red onion: Peel 2 onions and quarter them.
• Acorn Pumpkin: Cut the acorn pumpkin into wedges.
• Olive oil and salt: Toss the onion and acorn pumpkin with olive oil and salt.
• broth: Use 6 cups of vegetable broth.
• Ginger: Chop the fresh ginger.
• turmeric Warm earthy flavor and beautiful golden color
• cayenne pepper: Start with a pinch, but add more for extra spiciness.
• Cashew nuts: Pureed cashews make for a creamier soup, so I like to top the bowl with chopped cashews.
• coriander: Garnish with cilantro or other fresh herbs.

How to make acorn pumpkin soup

• Preparation: Preheat oven to 375°F and line a large baking sheet with a silicone liner or parchment. Pour the broth into a large pot, cover, and bring the liquid to a boil over low heat.
• vegetable: Toss the onions and acorn squash with olive oil and salt and spread them out on a baking sheet. Bake for about 40 minutes until the vegetables are tender. Peel the pumpkin and transfer the pumpkin pulp and onion to the pan along with the ginger, turmeric and cayenne.
• Boil: Bring the mixture to a boil. After that, cover it with a half lid and simmer it for about 10 minutes.
• Cashew nuts: Place cashews in a small bowl and top with 3/4 cup warm broth. Let the mixture stand for 10 minutes to soften the nuts.
• blend: When the soup comes to a boil, remove it from the heat and mix in the cashew nuts. Pour the soup in portions into a high-speed or immersion blender and puree for a few minutes until smooth and creamy. For a traditional blender, remove the small lid cap and cover the opening with a kitchen towel to allow steam to escape while blending.
• serve: Return the soup to the pot and season to taste. Pour the broth into a bowl and top with chopped cilantro and cashews, if using. You can also drizzle cashew cream on top.

How to Freeze Acorn Squash Soup

Leftover soup will keep in the refrigerator for 4 days, but you can also freeze it if you want to save it for later. To thaw, place the container in the refrigerator overnight and warm on the stove or microwave.

Frequently Asked Questions

Do you peel the acorn pumpkin?

The acorn squash skin is safe to eat, but I like to peel it for soup. Blending will result in a creamier soup. Acorn pumpkin is easy to peel when cooked and soft, so peel it after baking.

How to cut acorn squash for soup?

I cut the acorn squash into large wedges for the soup. See photos to see how big it is. Roasting makes them soft and easy to strain.

Can I substitute acorn squash for the butternut squash in the soup?

Yes! If you don’t have acorn squash, make it with butternut squash for butternut squash soup. You don’t even have to peel it! You can also make it with pumpkin.

More Acorn Squash Recipes You’ll Love:

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