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Cozy Roasted Acorn Squash Soup with Coconut Milk

roasted acorn squash soup with coconut milk - featured image
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This creamy, velvety soup combines roasted acorn squash with full-fat coconut milk and warm spices like cinnamon and ginger. It’s a comforting, dairy-free, and vegan-friendly meal that comes together in about 45 minutes.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds total)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • Optional toppings: toasted pumpkin seeds, coconut cream, fresh thyme leaves, chili oil

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squashes in half from stem to tip; scoop out seeds and stringy pulp.
  2. Brush cut sides of squash with 2 tablespoons olive oil and drizzle with 1 tablespoon maple syrup. Sprinkle with ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and a pinch of salt. Place cut-side down on a parchment-lined baking sheet. Add smashed garlic cloves, drizzled with a little oil.
  3. Roast for 30-35 minutes until squash is fork-tender and edges are caramelized. Let cool 5 minutes.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until translucent and lightly browned.
  5. Scoop roasted squash flesh from skins; add to pot with roasted garlic cloves. Discard skins.
  6. Pour in vegetable broth and coconut milk. Add remaining 1 tablespoon maple syrup, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and bring to a gentle simmer; cook 5 minutes.
  7. Remove from heat. Use an immersion blender to puree until smooth. (If using a countertop blender, cool soup 5-10 minutes, blend in batches, and vent lid.)
  8. Taste and adjust seasoning. If too thick, stir in extra broth or coconut milk.
  9. Ladle into bowls and garnish as desired.

Notes

Don’t skip roasting—it caramelizes the squash and deepens flavor. For safety, microwave whole squash for 2 minutes before cutting. Toast spices in dry pot for 30 seconds to enhance aroma. Season at the end to avoid over-salting. Soup thickens as it sits; add broth when reheating.

Nutrition

Keywords: acorn squash soup, coconut milk soup, vegan soup, gluten-free soup, fall soup, roasted squash soup

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