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The arrival of fall brings with it a bounty of seasonal produce, and acorn squash is a standout star during this time of year. With its sweet, nutty flavor and stunning presentation, acorn squash is not only delicious but also packed with nutrients. This Velvety Roasted Acorn Squash Soup is a perfect way to showcase this versatile vegetable. This article will guide you through the steps of creating this comforting dish, while also exploring the health benefits of acorn squash, variations of the recipe, and serving suggestions.

Roasted Acorn Squash Soup

Discover the delicious flavors of fall with this Velvety Roasted Acorn Squash Soup. Learn how to create this comforting dish that showcases the sweet and nutty taste of acorn squash, packed with nutrients. From roasting the squash to blending in creamy coconut milk for extra richness, this recipe is simple to follow. Explore variations, serving suggestions, and the health benefits of acorn squash to elevate your fall dining experience. Perfect for any occasion!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

2 tablespoons olive oil (plus extra for drizzling)

Salt and freshly ground black pepper, to taste

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups vegetable broth

1 cup coconut milk (or heavy cream for added richness)

1 tablespoon maple syrup (optional, for a hint of sweetness)

Fresh thyme or parsley, for garnish

Toasted pumpkin seeds, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting.

    Prepare the Squash: Take the halved acorn squashes and brush the flesh side generously with olive oil. Season each half with salt and pepper. Arrange the squashes cut-side down on a baking sheet lined with parchment paper for easy cleanup.

      Roast the Squash: Place the baking sheet in the preheated oven and roast the acorn squashes for 30-40 minutes, or until the flesh is fork-tender and features a lovely caramelization. Once roasted, allow them to cool for a few minutes before scooping out the soft flesh with a spoon.

        Sauté the Aromatics: In a large pot over medium heat, add a tablespoon of olive oil. When the oil shimmers, introduce the diced onion. Sauté for 5 minutes until the onion turns translucent and soft. Next, stir in the minced garlic, ground cumin, and ground coriander, cooking for an additional 2-3 minutes until fragrant.

          Combine Ingredients: Gently fold the roasted acorn squash flesh into the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes to allow the flavors to harmonize.

            Blend the Soup: Using an immersion blender, puree the soup until it reaches a velvety smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, remembering to vent the lid to let steam escape—safety first!

              Add Creaminess: Once blended, stir in the coconut milk (or heavy cream) as well as the maple syrup if you desire a touch of sweetness. Taste and adjust the seasoning with extra salt and pepper. Warm the soup gently over low heat until heated through.

                Serve: Ladle the luscious soup into warm bowls and garnish with fresh thyme or parsley. For an added textural contrast, sprinkle a few toasted pumpkin seeds on top if you like.

                  Enjoy your delightful bowl of Roasted Acorn Squash Soup!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings