Making Acorn Squash Soup Step by Step | Acorn Squash Soup Recipe | Pressure Cooker Acorn Squash Soup

Preheat the oven to 400°F (200°C).

Cut the acorn squashes in half and scoop out the seeds.

Drizzle the insides of the squashes with olive oil and sprinkle with salt and pepper.

Place the squashes cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Scoop the flesh of the roasted acorn squashes into the pot with the onions and garlic.

Pour in the vegetable broth and add ground cumin, nutmeg, salt, and pepper. Bring to a simmer.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

Stir in coconut milk if using, and adjust seasoning as needed.

Serve hot, garnished with fresh parsley.

Equipment Needed

Spice Level: