Acorn Squash Soup Recipe Vegan: Easy and Delicious Guide

As the crisp autumn air settles in, nothing beats the comfort of a warm, velvety bowl of soup. Acorn squash soup is a perfect choice for cozy evenings, and when made vegan, it becomes a wholesome, nourishing meal that everyone can enjoy.

This recipe highlights the natural sweetness of the acorn squash combined with fragrant herbs and spices, resulting in a luscious, creamy soup without any dairy or animal products. Whether you’re a seasoned vegan or just exploring plant-based options, this soup is guaranteed to satisfy your taste buds and warm your soul.

Easy to prepare and full of nutrients, this vegan acorn squash soup is ideal for weeknight dinners or special occasions. It also pairs wonderfully with crusty bread or a fresh salad.

Plus, it’s a fantastic way to celebrate seasonal produce while keeping your meals light yet fulfilling. Let’s dive into why this recipe will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

Rich and creamy texture: Without using any cream or dairy, this soup achieves a silky smooth consistency thanks to the natural creaminess of roasted acorn squash and blended ingredients.

Simple and wholesome ingredients: Just a handful of fresh vegetables, herbs, and spices come together to create a deeply flavorful soup.

Vegan and allergy-friendly: It’s free from animal products, dairy, and gluten, making it suitable for a wide range of dietary needs.

Perfect for meal prep: This soup stores well in the fridge and freezes beautifully, so you can enjoy it anytime.

Ingredients

• 2 medium acorn squashes (about 3 pounds total), halved and seeded
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 3 cups vegetable broth (low sodium preferred)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 cup canned coconut milk (full fat for creaminess)
• Fresh thyme or parsley, for garnish

Equipment

• Baking sheet
• Large soup pot or Dutch oven
• Blender or immersion blender
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
2. Prepare the acorn squash: Brush the cut sides of the halved acorn squashes with 1 tablespoon of olive oil and season lightly with salt and pepper. Place cut side down on the baking sheet.
3. Roast the squash for about 40-50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and allow to cool slightly.
4. While the squash roasts, heat the remaining olive oil in your soup pot over medium heat. Add the chopped onion and carrots, sautéing for 5-7 minutes until softened and translucent.
5. Add the minced garlic, cumin, smoked paprika, and nutmeg to the pot. Stir frequently for 1-2 minutes until fragrant.
6. Scoop the roasted squash flesh out of the skins and add it to the pot with the sautéed vegetables.
7. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes to blend the flavors.
8. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
9. Stir in the coconut milk and season with additional salt and pepper to taste. Warm the soup gently over low heat if needed.
10. Serve hot, garnished with fresh thyme or parsley and a drizzle of coconut milk if desired.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño during the sautéing step.

Try substituting the vegetable broth with homemade mushroom broth for an earthy depth.

If you prefer a nuttier flavor, sprinkle toasted pumpkin seeds on top before serving.

For a thicker soup, reduce the amount of broth slightly or add a peeled, chopped potato during sautéing.

Nutrition Facts

Serving Suggestions

This rich and comforting acorn squash soup pairs beautifully with a variety of sides. For a hearty meal, serve it alongside a fresh green salad tossed with lemon vinaigrette or a crusty vegan bread such as sourdough or ciabatta.

You might also enjoy it with roasted Brussels sprouts or steamed kale for added greens.

For a more indulgent touch, drizzle a little extra coconut cream on top or sprinkle with toasted pepitas and a pinch of smoked paprika. This soup also makes a wonderful starter for dinner parties, setting a warm and inviting tone for the meal ahead.

Looking for more delicious recipes? Try this Bread And Gravy Recipe for a savory complement or explore hearty options like the Braised Pork Ribs With Radish Recipe to satisfy meat lovers at your table.

For a vegan-friendly option, check out the Blackstone Lo Mein Recipes that are packed with flavor and plant-based goodness.

Conclusion

Acorn squash soup is a delightful way to celebrate seasonal flavors while keeping your meal vegan, nourishing, and satisfying. This recipe brings out the natural sweetness and creaminess of the squash combined with warming spices and coconut milk for a luscious texture that feels indulgent yet healthy.

Whether you’re looking for a quick weeknight dinner or an impressive starter for guests, this soup fits the bill perfectly.

With simple ingredients and easy preparation, it’s a recipe you can return to year after year as the temperatures drop. Packed with vitamins and fiber, it supports wellbeing while offering delicious comfort.

Don’t forget to experiment with the tips and variations to make it your own! Happy cooking and stay cozy this season.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Acorn Squash Soup Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan acorn squash soup perfect for chilly days. This recipe is simple, nutritious, and full of autumn flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 medium acorn squash (about 2 pounds), halved and seeded”, “1 tablespoon olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “4 cups vegetable broth”, “1 medium carrot, chopped”, “1 teaspoon ground cumin”, “1/2 teaspoon ground cinnamon”, “Salt and pepper to taste”, “1/2 cup canned coconut milk”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Drizzle acorn squash halves with olive oil, place cut-side down on a baking sheet, and roast for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic in a pot until translucent.”}, {“@type”: “HowToStep”, “text”: “Scoop roasted squash flesh into the pot, add carrot, cumin, cinnamon, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Simmer for 15 minutes until carrot is tender.”}, {“@type”: “HowToStep”, “text”: “Use an immersion blender to puree soup until smooth.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Heat through, garnish with parsley, and serve warm.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “7 g”, “carbohydrateContent”: “28 g”}}