Description
This Roasted Acorn Squash Soup is a comforting, creamy, and flavorful vegan soup, featuring roasted acorn squash and onions blended with warming spices like ginger, turmeric, and cayenne. The addition of cashews creates a luscious texture without dairy, and fresh cilantro adds a bright finishing touch. Perfect as a hearty starter or light meal, this soup blends roasting and stovetop simmering with pureeing to deliver wholesome autumn flavors.
Ingredients
Scale
Vegetables
- 2 medium red onions, peeled and quartered
- 2 1/2 pounds acorn squash, cut into wedges
- 2 teaspoons fresh ginger, minced
- 2 tablespoons finely chopped fresh cilantro, for serving
Liquids & Fats
- 1 tablespoon extra-virgin olive oil
- 6 cups vegetable broth
Spices & Seasonings
- 1/2 teaspoon Kosher sea salt, plus more to taste
- 3/4 teaspoon ground turmeric
- Pinch of cayenne pepper, plus more to taste
Other Ingredients
- 1/4 cup unsalted cashews, plus optional more chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with a silicone liner or parchment paper to prevent sticking and ease cleanup.
- Simmer Broth: Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat, keeping it covered to preserve warmth.
- Prepare Vegetables: In a bowl, toss the quartered red onions and acorn squash wedges with the extra-virgin olive oil and 1/2 teaspoon Kosher sea salt to evenly coat them.
- Roast Vegetables: Spread the oiled onions and squash in a single layer on the prepared baking sheet. Roast in the preheated oven for about 40 minutes, until the vegetables are tender and lightly caramelized, being careful not to let them burn.
- Soften Cashews: While the vegetables roast, place the cashews in a small bowl and cover with three-quarters of the hot vegetable broth. Let soak for 10 minutes to soften the nuts, which will help create a creamy texture when blended.
- Add Spices and Vegetables to Broth: Once the vegetables are roasted, carefully peel the squash to remove the rind. Transfer the peeled squash and roasted onions into the simmering broth pot. Stir in minced ginger, ground turmeric, and a pinch of cayenne pepper.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to medium and simmer partially covered for about 10 minutes to allow the flavors to meld.
- Blend Soup: Remove the pot from heat and stir in the softened cashews with their soaking liquid. Transfer the soup in batches to a blender and puree on high for 1 to 2 minutes until smooth and creamy. For conventional blenders, remove the center lid cap and cover with a kitchen towel to let steam escape safely.
- Season and Rewarm: Return the pureed soup to the saucepan, season with additional salt and cayenne pepper to taste, and warm gently over low heat if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro and extra chopped cashews if desired. Serve warm for a comforting meal.
Notes
- Leftover soup will keep for up to 4 days in the refrigerator.
- For longer storage, freeze the soup in two-cup containers for easy portions; it keeps up to 3 months frozen.
- To thaw frozen soup, place it overnight in the refrigerator and reheat gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33.5 g
- Fiber: 5 g
- Protein: 4.5 g
- Cholesterol: 0 mg
