This comforting Roasted Acorn Squash Soup is the perfect dish for a cool, crisp day. A blend of sweet and savory vegetables comes together to create a burst of flavor in every creamy spoonful.
Acorn squash contains powerful nutrients like calcium, fiber, magnesium, and potassium. Notably, acorn squash is a great source of carotenoids, specifically β-carotene and lutein. These pro-vitamin A compounds are great for supporting eye health, making this Roasted Acorn Squash soup a nutritious powerhouse. [1]
Although the flavors in this Roasted Acorn Squash Soup pair beautifully, feel free to mix and match with the vegetables you have on hand to optimize both your taste and budget. Just try and swap sweet vegetables with sweet and savory with savory to get the flavor right.
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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References:
- Wyatt, Lindsay E, et al. “An Acorn Squash (Cucurbita Pepo Ssp. Ovifera) Fruit and Seed Transcriptome as a Resource for the Study of Fruit Traits in Cucurbita.” Horticulture Research, vol. 2, no. 1, 28 Jan. 2015, https://doi.org/10.1038/hortres.2014.70. Accessed 13 May 2019.
Roasted Acorn Squash Soup
- Recipe by: Isabella Mead
- Serves: 4
- Meal: Lunch
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
1 acorn squash; peeled, quartered, and deseeded
1 butternut squash; peeled, quartered, and deseeded
1 sweet potato, halved and peeled
2 carrots, peeled
2 celery stalks
1/2 onion
2 garlic bulbs, halved
4 tbsp onion powder
6 fresh sage leaves, chopped
2 thyme sprigs, chopped
1/2 tbsp ground ginger
3 cups salt-free chicken broth
1/4 cups full-fat coconut milk
1 1/2 tbsp nutmeg (AIP – omit or sub)
Pumpkin seeds, for garnish (AIP – omit or sub)
Directions
Preheat oven to 425°F.
Place acorn squash, butternut squash, sweet potato, carrots, celery, and garlic on a baking sheet and drizzle with olive oil.
Sprinkle onion powder, sage, thyme, and ginger on top of the vegetables. Roast in the oven until softened, about 30 minutes.
Let cool for at least 5 minutes.
Heat a medium Dutch oven over low-medium heat. Pour in chicken broth.
Squeeze the roasted garlic from the skin and add the rest of the roasted vegetables to Dutch oven and use an immersion blender to puree.
Add coconut milk and nutmeg and mix.
Cook for 5 more minutes.
Divide between bowls and top with pumpkin seeds to serve.
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