As the leaves start to turn and the air becomes crisp, there’s one dish that steals the spotlight in my kitchen: acorn squash soup. It pairs beautifully with a crusty loaf of homemade bread or a fresh garden salad. Honestly, nothing beats the comforting warmth of this soup on a chilly evening. Whether it’s a cozy family dinner or a gathering of friends, serving this dish elevates an ordinary meal into something special. And let’s be real, the rich, creamy texture of coconut milk takes it to another level!
Today, I’m excited to share my recipe for acorn squash soup with coconut milk. This delightful dish blends the natural sweetness of roasted acorn squash with the creamy richness of coconut milk. It’s a nutritious option that brings warmth and comfort to any table. Plus, it’s so easy to make, you’ll wonder why you haven’t prepared it sooner!
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What is acorn squash soup recipe with coconut milk?
The acorn squash soup with coconut milk is a delightful blend of flavors that brings together roasted acorn squash, perfectly sautéed vegetables, and the luxurious smoothness of coconut milk. This soup is hearty enough to be a meal on its own or as a starter for a larger feast. Each spoonful is packed with nutrients, making it a wholesome addition to your fall repertoire.
The Ingredients
Here’s what you need to bring this delicious soup to life:
– 3 ½ pounds of acorn squash (about 2 medium-sized squashes)
– ¼ cup of extra virgin olive oil, divided
– ¾ teaspoon kosher salt, plus more for seasoning
– 1 cup of diced yellow onion (¼” pieces)
– 1 tablespoon minced garlic
– 1 ½ teaspoons fresh thyme, or ¾ teaspoon dried
– 1 teaspoon fresh sage, chopped
– 1 cup diced carrots (½” pieces)
– 1 cup diced honeycrisp or Fuji apple (½” pieces)
– ¼ teaspoon black pepper
– 4 cups vegetable broth, divided
– ½ cup unsweetened coconut milk
– ¼ teaspoon ground ginger
– ⅛ teaspoon ground nutmeg
– ¼ cup toasted walnuts for garnish
– Optional: 1 tablespoon maple syrup for added sweetness
– Optional: A sprinkle of red pepper flakes for a hint of spice
How to make acorn squash soup recipe with coconut milk?
Let’s dive into the preparation of this scrumptious soup! It’s a straightforward process that starts with roasting the acorn squash and ends with a velvety blend of flavors.
Step-by-step directions
Step 1: Heat the Oven
Preheat your oven to 400ºF (204ºC) and adjust the rack to the center position. Line a large baking sheet with aluminum foil for easy cleanup. Drizzle one tablespoon of olive oil onto the foil and use a paper towel to spread it evenly across the surface. Set the baking sheet aside.
Step 2: Prepare the Squash
Begin by giving the acorn squash a good wash and drying it thoroughly. Place it on a sturdy cutting board. Using a chef’s knife, cut down one side of the stem, gently sawing through the skin and flesh while avoiding the center cavity. Continue slicing all around the squash until both halves are separated. Don’t worry if it’s a bit tricky; it’s part of the fun!
Step 3: Remove the Seeds
With a large spoon, scoop out the seeds from each half. If you’re feeling adventurous, you can set aside the seeds to roast later for a crunchy garnish.
Step 4: Roast the Squash
Brush the cut side of the squash with the remaining two tablespoons of olive oil. Place the squash halves cut side down on the prepared baking sheet, ensuring they’re spaced out a bit. Roast these beauties in the oven until tender, which usually takes about 30 to 35 minutes. When a knife glides in easily, they’re done! Flip them cut side up and sprinkle with a pinch of salt.
Step 5: Remove the Flesh
Let the squash cool until you can handle it comfortably. With a large spoon, scoop out the tender flesh and place it into a bowl. You’ll need about 4 cups for the soup.
Step 6: Cook the Vegetables and Fruit
In a large pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Add the diced onions and sauté for around 4 minutes until they’re fragrant and translucent. Stir in the minced garlic, fresh thyme, and sage, and let those herby aromas waft around for an additional 30 seconds. Toss in the diced carrots and apples, cooking them for about 5 minutes.
Step 7: Simmer the Soup
Pour in 2 cups of vegetable broth, adding the kosher salt and black pepper. Bring everything to a gentle boil, then reduce to a simmer. Cover and let it cook until the carrots are tender, usually about 10 minutes. Once they’re fork-tender, turn off the heat.
Step 8: Puree the Soup
Add the roasted acorn squash flesh and 2 cups of vegetable broth into the pot. If you have an immersion blender, this is the time to whip it out! Blend everything until smooth and creamy.
Step 9: Add the Seasonings
Stir in the creamy coconut milk, and blend until it’s fully incorporated. Then sprinkle in the ginger and nutmeg, mixing until everything is combined. If the soup seems too thick for your liking, feel free to add more vegetable stock or coconut milk to reach your desired consistency. Season to taste with additional salt or pepper as needed.
Step 10: To Serve
If your soup has cooled, warm it over low heat until steaming. Then, serve it hot, garnished with freshly chopped walnuts for that extra crunch!
Notes
– Roast the seeds: If you did save the seeds, roast them in a little olive oil and salt for a crunchy topping.
– Herb flexibility: Feel free to switch up the herbs based on what you have on hand; rosemary works beautifully too.
– Sweetness adjustment: The optional maple syrup can enhance the soup’s natural sweetness, especially if your squash is less sweet.
– Storage containers: Store any leftovers in an airtight container to keep it fresh.
– Texture preference: If you like a chunkier soup, reserve some diced squash before pureeing and stir it in at the end.
Storage Tips
To store your acorn squash soup, let it cool completely, then transfer it to airtight containers. It can be kept in the refrigerator for about 4–5 days. If you want to keep it longer, freeze it in freezer-safe containers for up to 3 months. Freezing portions can make it easy to reheat just what you need!
Nutrition Information
Each serving of this creamy acorn squash soup is packed with vitamins A and C, dietary fiber, and healthy fats providing around 210 calories. With wholesome ingredients, it offers a perfect balance of nourishment without sacrificing flavor.
Serving Suggestions
– Crusty Bread: Serve alongside a hunk of crusty artisan bread for dipping. This combo won’t just fill you up, it’ll warm your soul.
– Salad Delight: Pair with a fresh arugula salad topped with goats cheese for a perfect meal balance.
– Toppings Galore: Top with crispy bacon bits or croutons for a savory crunch.
– A Splash of Spice: Drizzle with a bit of chili-infused olive oil for a kick.
– Cheese It Up: Crumbled feta or blue cheese adds a tangy flavor boost.
What other substitutes can I use in acorn squash soup recipe with coconut milk?
– Butternut Squash: For a sweeter soup, feel free to swap acorn squash with butternut squash. The flavor is slightly different, but still delightful.
– Almond Milk: If you’re looking for a lighter alternative, unsweetened almond milk can replace coconut milk for a lower calorie option.
– Chicken Broth: Use chicken broth instead of vegetable broth for a richer flavor if you’re not vegetarian.
– Cauliflower: Adding steamed or roasted cauliflower can lend extra creaminess without impacting the flavor significantly.
– Canned Pumpkin: In a pinch, canned pumpkin can substitute for acorn squash and still yield a delicious soup.
Conclusion
And there you have it! This acorn squash soup recipe with coconut milk is a true fall favorite, brimming with flavor and warmth. It’s straightforward enough for a weeknight supper, yet impressive enough for entertaining. I hope you give it a try and let it become a staple in your home, just as it has in mine. Grab a bowl, get cozy, and enjoy a hug in soup form!
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Description
Today, I'm excited to share my recipe for acorn squash soup with coconut milk. This delightful dish blends the natural sweetness of roasted acorn squash with the creamy richness of coconut milk. It’s a nutritious option that brings warmth and comfort to any table. Plus, it’s so easy to make, you’ll wonder why you haven't prepared it sooner!
