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creamy dairy free soup squash fall recipe
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5 from 2 votes

Vegan Acorn Squash Soup

This warming and flavorful Acorn Squash Soup is so easy to make for any meal or side dish. It has rich warm seasonings that are perfect for a cold Fall or Winter day. This Acorn Squash Soup is also dairy free, soy free, egg free, nut free, and oil-free.
Prep Time15 minutes
Cook Time15 minutes
Squash Roasting Time25 minutes
Total Time30 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 2 people
Calories: 17kcal
Author: Emily Meyer | Eat or Drink

Ingredients

  • 1 large acorn squash
  • 1 - 13.6 oz can full fat coconut milk
  • 2 teaspoons curry powder - I used Trader Joe's Curry Powder Seasoning Blend
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika - plus more to sprinkle on top
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon nutritional yeast - optional but does add a great savory flavor
  • 1/4 teaspoon ground ginger powder
  • 1/4 teaspoon pepper - add more or less to taste
  • 1/2 teaspoon salt - add more or less to taste
  • 1/8 teaspoon ground cinnamon

Instructions

  • Preheat oven to 450 degrees F.
  • Cut acorn squash in half and scrape out seeds. Turn the squash cut side down onto a baking dish and fill the dish about a 1/4 of the way up with water. This ensures the pan won't burn and also helps cook the squash faster.
  • Bake squash for about 25 - 35 minutes or until completely fork tender.
  • Once the squash is roasted carefully scrape out the squash "meat" from the "skin" and put it in your blender.
  • Add the rest of your ingredients to the blender and turn the blender onto high for about a minute or until the mixture is smooth.
  • Add your acorn squash to a pot on the stove and bring it to a boil. Once your soup is boiling reduce the heat to low to bring it down to a simmer. Cover your pot and simmer the soup for 15 minutes. This not only warms your soup but ensures all of the seasonings taste their best.
  • Serve warm topped with a light sprinkling of paprika.

Notes

Save Time by Planning Ahead: I chose to roast my acorn squash a couple days before I planned on making this soup. I then stored it in the fridge and was able to grab it quickly when I was ready for my soup.
 
Please be aware: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition

Calories: 17kcal | Carbohydrates: 2g | Sodium: 584mg | Potassium: 30mg | Vitamin A: 245IU | Calcium: 10mg | Iron: 1mg