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This healthy roasted acorn squash soup recipe made creamy with cashews – an incredible holiday side or vegetarian important – is dairy-free and vegan and absolutely delicious.

Roasted Acorn Squash Soup

There’s no cream on this creamy Roasted Acorn Squash Soup. As a substitute, I puree the roasted squash with cashews to make this dairy-free soup. Pureeing soup with beans, potatoes, or nuts is considered one of my favorite ways to make soups creamy without dairy. Another soup recipes that use this same method are Turmeric Roasted Sweet Potato and Macadamia Soup, Black Bean Soup, and Creamy Sausage and Potato Soup.

Though acorn squash is low in calories, it’s filled with nutrients. It’s high in fiber, vitamin C, and a superb source of B vitamins, in addition to magnesium and potassium. This acorn squash soup is high in fiber, gluten-free. Using vegetable broth, and olive oil as a substitute of butter and cashews to make it creamy, makes this soup vegan and dairy-free.

Ingredients

• Red Onions: Peel and quarter two onions.
• Acorn Squash: Cut the acorn squash into wedges.
• Olive Oil and Salt: Toss the onions and acorn squash with olive oil and salt.
• Broth: Use six cups of vegetable broth.
• Ginger: Mince fresh ginger.
• Turmeric for a warm, earthy flavor and a reasonably golden color
• Cayenne Pepper: Start with a pinch but add more for spicy.
• Cashews: Pureed cashews make the soup creamy, and I wish to top my bowl with chopped cashews.
• Cilantro: Garnish with cilantro, or other fresh herbs.

Easy methods to Make Acorn Squash Soup

• Prep: Preheat the oven to 375°F and line a big baking sheet with a silicone liner or parchment paper. Pour the broth right into a large pot, cover it, and produce the liquid to a delicate simmer.
• Vegetables: Toss the onions and acorn squash with olive oil and salt, and spread it out on the baking sheet. Bake for about 40 minutes until the veggies are fork tender. Peel the squash, and transfer the flesh of the squash and the onions to the saucepan with the ginger, turmeric, and cayenne.
• Simmer: Bring the mixture to a boil. Then simmer over medium heat partially covered for about 10 minutes.
• Cashews: Place the cashews in a small bowl and top with three-quarter cups of hot broth. Let the mixture stand for 10 minutes to melt the nuts.
• Mix: After the soup finishes simmering, remove it from the warmth, and stir within the cashews. Pour the soup in batches right into a high speed blender or immersion blender, and puree for a few minutes until smooth and creamy. For conventional blenders, remove the small lid cap, and canopy the opening with a kitchen towel so steam can escape when you mix.
• Serve: Return the soup to the pot and season it to taste. Ladle the soup into bowls and top with cilantro and chopped cashews if using. You can too drizzle some cashew cream on top.

Easy methods to Freeze Acorn Squash Soup

Leftover soup lasts for 4 days within the refrigerator, nevertheless it also freezes well if you wish to put it aside for later. Once it cools, store it in two-cup containers for straightforward portioning, and freeze for up to 3 months. To thaw, place a container within the fridge overnight and warm it on the stove or within the microwave.

Ceaselessly Asked Questions

Do you remove the skin from acorn squash?

Acorn squash skin is fit for human consumption, but I wish to remove it for soup. It leads to creamier soup once blended. It’s easier to peel acorn squash once it’s cooked and soft, so I peel it after I roast it.

How do you chop acorn squash for soup?

I cut acorn squash into big wedges for soup. See the photos to understand how big. The pieces get soft after they roast and are easy to puree.

Can I substitute acorn squash for butternut squash in soup?

Yes! Should you don’t have acorn squash, make it with butternut to make it a butternut squash soup. You don’t even must peel it! You can too make this with pumpkin.

More Acorn Squash Recipes You’ll Love:

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Roasted Acorn Squash Soup

4

180 Cals
4.5 Protein
33.5 Carbs
5 Fats

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

This healthy roasted acorn squash soup recipe made creamy with cashews – an incredible holiday side or vegetarian important – is dairy-free and vegan and absolutely delicious.

• 2 medium red onions, peeled and quartered
• 2 1/2 kilos acorn squash, cut into wedges
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon Kosher sea salt, plus more to taste
• 6 cups vegetable broth
• 2 teaspoons fresh ginger, minced
• 3/4 teaspoon ground turmeric
• Pinch of cayenne pepper, plus more to taste
• 1/4 cup unsalted cashews, plus optional more chopped for garnish
• 2 tablespoons finely chopped fresh cilantro, to serve

• Preheat the oven to 375°F. Line a big baking sheet with a silicone liner or parchment paper.

• Place broth in a big pot and produce the broth to a delicate simmer, covered.

• Toss the onions and acorn squash with oil and salt and unfolded on the prepared baking sheet. Roast for about 40 min, until the vegetables are cooked but not burnt.

• Meanwhile, place the cashews in a small bowl and top with 3/4 of the new broth.

• Allow the mixture to face 10 minutes to melt the nuts.

• When the vegetables are done, peel the squash and transfer the vegetables to the pot and add the ginger, turmeric, and cayenne.

• Bring the mixture to a boil, after which reduce the warmth to medium and simmer, partially covered, for about 10 minutes to permit the flavors to infuse.

• Remove the soup from the warmth and stir within the cashews.

• Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and canopy the opening with a kitchen towel so steam can escape when you mix.)

• Return the soup to the saucepan, season to taste, and eat warm.

• To serve, ladle the soup into bowls, top with cilantro and chopped cashews if using.

Serving: 11/2 cups, Calories: 180kcal, Carbohydrates: 33.5g, Protein: 4.5g, Fat: 5g, Saturated Fat: 1g, Sodium: 230mg, Fiber: 5g, Sugar: 7g

Keywords: dairy free acorn squash soup, roasted acorn squash soup, vegan acorn squash soup