Description
Creamy Honey Roasted Acorn Squash Soup is the ultimate comfort food, perfect for chilly evenings. This velvety soup combines the natural sweetness of roasted acorn squash with rich honey and aromatic spices, creating a delightful balance of flavors. Easy to prepare, it’s ideal for entertaining or enjoying a cozy night in. Serve warm with crusty bread for a satisfying meal that feels like a warm hug in every spoonful.
Ingredients
Scale
- 2 medium acorn squashes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the acorn squashes in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Place cut sides down on the baking sheet.
- Roast for 30-35 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Once the squash is done roasting, scoop the flesh into the pot. Add vegetable broth and honey; bring to a simmer for five minutes.
- Blend until smooth, then stir in coconut milk and adjust seasoning as desired.
- Serve warm, garnished with fresh herbs or pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg