Creamy Honey Roasted Acorn Squash Soup
Creamy Honey Roasted Acorn Squash Soup is a warm, comforting dish that combines the sweetness of roasted acorn squash with the richness of coconut milk and honey. This velvety soup is perfect for chilly evenings or festive gatherings, offering a delightful experience in every spoonful. With its vibrant orange color and harmonious blend of flavors, it’s not just a meal; it’s a cozy hug in a bowl.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Ingredients
Scale
- 1 medium acorn squash (about 2 pounds)
- 2 tablespoons olive oil
- 1/4 cup honey
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the acorn squash, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until fork-tender. Let cool slightly before scooping out the flesh.
- In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until translucent (about 5 minutes).
- Add roasted squash flesh, vegetable broth, and honey to the pot. Stir to combine.
- Blend the mixture using an immersion blender until creamy. Stir in coconut milk for extra richness.
- Taste and adjust seasoning as needed. Serve hot, garnished with pumpkin seeds or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 15g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added warmth, consider sprinkling in nutmeg or cinnamon. - Substitute coconut milk with heavy cream for a richer texture. - Store leftovers in an airtight container for up to five days.