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Quick Creamy Acorn Squash Soup with Crunchy Walnuts

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A quick and easy creamy acorn squash soup made by roasting the squash whole, then blending with coconut milk and warm spices. Topped with buttery toasted walnuts for a satisfying crunch, this comforting soup comes together in under 30 minutes.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 2 cups vegetable broth (480ml)
  • 1/2 cup coconut milk (120ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup walnut halves (60g)
  • 1 tablespoon butter (14g)
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • Drizzle of olive oil or coconut milk (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the acorn squash and pat it dry. Poke 4-5 deep slits all around the squash with a sharp knife. Place the whole squash on a parchment-lined baking sheet.
  2. Roast the squash for 20-25 minutes, until a knife slides easily into the flesh.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. In a small skillet over medium heat, melt the butter. Add the walnut halves and a pinch of salt. Cook for 2-3 minutes, stirring frequently, until fragrant and slightly darker. If using cayenne, add it in the last 30 seconds. Transfer to a plate to cool.
  5. Remove the squash from the oven and let it cool for 2-3 minutes. Cut it in half lengthwise and scoop out the seeds. Discard the seeds.
  6. Scoop the soft squash flesh into the pot with the onions and garlic. Discard any skin.
  7. Add the vegetable broth, coconut milk, salt, pepper, cinnamon, and nutmeg. Stir and bring to a gentle simmer over medium heat. Cook for 3-4 minutes.
  8. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and velvety. (If using a countertop blender, let the soup cool for 5 minutes, then blend in batches.)
  9. Taste and adjust seasoning as needed.
  10. Ladle the soup into bowls. Top with toasted walnuts, fresh thyme leaves, and a drizzle of olive oil or coconut milk. Serve hot.

Notes

Roast the squash up to 2 days ahead and store in the fridge for an even quicker prep. Store walnuts separately to keep them crunchy. For a nut-free version, use toasted pumpkin seeds instead of walnuts. The soup freezes well for up to 3 months.

Nutrition

Keywords: acorn squash soup, creamy squash soup, quick soup, weeknight dinner, fall soup, vegan soup, gluten-free soup, walnut topping

Find it online: https://breezybake.com/quick-creamy-acorn-squash-soup-with-crunchy-walnuts/