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Best Creamy Roasted Acorn Squash Soup with Coconut Milk

creamy roasted acorn squash soup with coconut milk - featured image
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A velvety, rich soup made with roasted acorn squash and coconut milk, perfect for cozy nights. This easy recipe is naturally vegan, gluten-free, and packed with flavor.

Ingredients

Scale
  • 2 medium acorn squash (about 2 lbs each)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 1-inch piece fresh ginger, peeled and sliced
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream, fresh thyme, red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip, scoop out seeds and pulp.
  2. Place squash halves cut-side up on a rimmed baking sheet. Drizzle each half with about 1/2 tablespoon olive oil, season with salt and pepper. Scatter chopped onion and smashed garlic around squash. Roast 35-40 minutes until squash is fork-tender and edges caramelize.
  3. Let squash cool slightly, then scoop flesh from skin. Set aside.
  4. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add sliced ginger and cook 1 minute until fragrant.
  5. Add roasted squash flesh, onions, garlic, and vegetable broth to the pot. Bring to a gentle simmer and cook 10 minutes, stirring occasionally.
  6. Remove from heat. Using an immersion blender, blend soup until smooth. Alternatively, blend in batches in a countertop blender, leaving lid slightly ajar to release steam.
  7. Stir in coconut milk and maple syrup (if using). Warm over low heat 5 minutes, do not boil. Adjust seasoning with salt and pepper.
  8. Ladle into bowls and garnish with desired toppings.

Notes

Soup thickens as it sits; add a splash of broth when reheating. For a thicker soup, reduce broth to 2 cups or add a roasted potato. For a spicy version, add red curry paste or chipotle pepper. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: acorn squash soup, creamy squash soup, coconut milk soup, vegan soup, gluten-free soup, fall soup, roasted squash soup

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