Do you need to peel acorn squash for soup?

No. Roast the squash in its skin, then scoop the soft flesh into the soup pot. It is much easier than peeling raw squash.

Can I make Acorn Squash Soup vegan?

Yes. Use vegetable broth and coconut milk, as written, and choose plant-based toppings.

Add warm broth a little at a time after blending until it reaches your preferred consistency.

Yes. Butternut squash is sweeter and smoother, but it works well in this recipe.

Pepitas, toasted pecans, crisp bacon, a swirl of coconut milk, croutons, or fresh sage all work nicely.

A creamy, dairy-free fall soup made with roasted acorn squash, apple, onion, sage, vegetable broth, and coconut milk.

Scale

2 medium acorn squash

2 tablespoons olive oil, divided

1 medium yellow onion, diced

1 medium carrot, diced

1 small tart apple, peeled and diced

3 garlic cloves, minced

4 cups low-sodium vegetable broth, plus more as needed

1 teaspoon dried sage

1/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

1/2 cup full-fat canned coconut milk

1 teaspoon maple syrup

Pepitas, optional for serving

Cook Mode Prevent your screen from going dark

1. Heat oven to 400°F. Halve and seed squash, oil the cut sides, and roast cut-side down for 40 to 50 minutes until fork-tender.

2. Cook onion, carrot, and apple in olive oil for 8 to 10 minutes. Add garlic, sage, cinnamon, salt, and pepper; cook for 30 seconds.

3. Scoop roasted squash into the pot. Add broth and simmer for 10 minutes.

4. Blend until smooth. Stir in coconut milk and maple syrup.

5. Adjust seasoning and thickness with extra broth. Serve warm with pepitas.

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze cooled soup in freezer-safe containers for up to 3 months.

For a thinner soup, blend in additional warm vegetable broth.