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Creamy Acorn Squash Soup with Crunchy Walnuts

creamy acorn squash soup with crunchy walnuts - featured image
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A velvety, dairy-free acorn squash soup with toasted walnuts that’s quick to make and perfect for cozy evenings. This accidental potluck winner is proof that simple ingredients can create something truly memorable.

Ingredients

Scale
  • 2 medium acorn squash (about 2 lbs each)
  • 1 large yellow onion, diced
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 cup walnuts, roughly chopped
  • Fresh thyme for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  2. Brush cut sides of squash with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down on a baking sheet. Roast for 35-40 minutes until fork-tender and caramelized.
  3. While squash roasts, toast walnuts in a small skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside.
  4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft. Add smashed garlic and cook 1 minute more.
  5. Scoop roasted squash flesh into the pot. Discard skins.
  6. Pour in vegetable broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
  7. Remove from heat. Using an immersion blender, puree until smooth. (If using a regular blender, work in batches and let soup cool slightly first.)
  8. Stir in coconut milk, maple syrup, cinnamon, and nutmeg. Return to low heat and warm through for 2-3 minutes. Adjust seasoning to taste.
  9. Ladle into bowls. Top with toasted walnuts and fresh thyme if desired. Serve immediately.

Notes

The soup thickens as it sits. When reheating, add a splash of broth or water to thin. For best flavor, roast the squash until well caramelized. Toast walnuts fresh for optimal crunch. Season in layers for depth. This soup tastes even better the next day.

Nutrition

Keywords: acorn squash soup, creamy squash soup, vegan soup, fall soup, walnut soup, dairy-free soup, gluten-free soup

Find it online: https://perkypan.com/creamy-acorn-squash-soup-with-crunchy-walnuts/