Roasted Acorn Squash Soup

There is nothing more comforting on a chilly day than a hot bowl of delicious soup! Warm up this fall with the yummy flavors of the acorn squash.
Dish Type: soups & stews Lifestyle: dairy free, gluten free, vegan, vegetarian


1 large acorn squash

2 tablespoons olive oil, divided

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt, or to taste

1 medium yellow onion, chopped

3 cloves garlic, minced

2 cups unsweetened almond milk

2 cups vegetable broth (gf if necessary


Preheat the oven to 375ºF.

Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).

Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.

Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.

Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve.