Creamy Vegan Roasted Acorn Squash Soup Recipe

Preheat the oven to 400 F and place a rack in the center of the oven. Line a baking sheet with parchment paper.

Brush the flesh of the acorn squash halves with 1 tablespoon olive oil and season with ½ teaspoon salt and ⅛ teaspoon black pepper. Place the squash halves on the baking sheet cut-side down. Roast for 40-50 minutes until the edges begin to wrinkle and the inside is fork-tender.

While the squash is roasting, prep the soup. In a large pot, add the remaining 2 tablespoons olive oil over medium heat. Add the carrots, shallot, remaining ½ teaspoon salt, and remaining ⅛ teaspoon black pepper. Stir and cook until softened but not browned, 6-8 minutes.

Add the chopped apple and nutmeg, and stir, cooking for about 30 seconds.

When the squash is ready, scoop out the flesh with a spoon and add it to the pot, discarding the skins. Add ½ cup vegetable stock and stir to remove any browned bits that are stuck to the bottom of the pot.

Reduce the heat to medium-low and add in the garlic and maple syrup. Let cook for 30 seconds until the garlic is fragrant, then stir in the remaining vegetable stock.

Add the thyme bundle and sage to the pot. Raise the heat to a simmer and let the soup cook for 15 minutes, stirring frequently.

Discard the thyme bundle and sage, then use an immersion blender to puree the soup until smooth. Alternatively, you can use a standing blender and return the soup to the pot once smooth. Adjust the seasoning as desired and serve hot, garnished with coconut milk, pepitas, and microgreens, if desired.

Equipment Needed

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