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Quick Roasted Acorn Squash Soup with Coconut Milk

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A quick and easy roasted acorn squash soup with coconut milk that’s creamy, comforting, and ready in under 45 minutes. Perfect for busy weeknights, this soup is naturally vegan, gluten-free, and packed with flavor.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup or honey (optional)
  • Salt and pepper to taste
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra coconut milk or cream (for garnish, optional)
  • Fresh thyme or parsley (for garnish, optional)
  • Smoked paprika (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp. Cut each half into wedges about 1 to 1.5 inches thick.
  3. Place the wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly. Arrange in a single layer, skin-side down if possible. Roast for 25-30 minutes until tender and caramelized. Set aside to cool slightly.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the cumin, cinnamon, and cayenne (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
  6. Pour in the vegetable broth and bring to a simmer. Once the squash is cool enough to handle, peel the skin off (or leave it on) and add the roasted squash to the pot.
  7. Let the mixture simmer for 5-10 minutes to meld flavors. Taste and adjust seasoning if needed.
  8. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches, filling no more than halfway. Hold the lid down with a towel and blend carefully. Return the pureed soup to the pot.
  9. Stir in the full can of coconut milk. Add maple syrup or honey if desired. Heat gently over low heat until warmed through. Do not let it boil.
  10. Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk, fresh herbs, or smoked paprika. Serve immediately.

Notes

Don’t skip roasting the squash—it brings out deep caramelized sweetness. Toast spices for only 30 seconds to avoid bitterness. Use full-fat coconut milk for the creamiest texture. Blend carefully to avoid splatters. Taste and adjust seasoning as squash sweetness varies. The soup can be made ahead and tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: acorn squash soup, roasted squash soup, coconut milk soup, vegan soup, gluten-free soup, quick soup, weeknight dinner, fall soup, winter soup

Find it online: https://breezybake.com/quick-roasted-acorn-squash-soup-with-coconut-milk/