Top view of a white plate filled with acorn squash soup with garnish and grilled croutons
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Vegan Roasted Acorn Squash Recipe

Creamy vegan acorn squash soup made with carrots, roasted acorn and fall spices.
Course Appetizer, Soup
Cuisine American
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 3 people
Author Healing Tomato

Equipment

Ingredients

For the acorn squash

For the carrots

For the soup

Instructions

To make the acorn squash

  • Preheat oven to 400°
  • Thoroughly wash the acorn squash and dry it
  • Place the acorn squash in the microwave
  • Microwave it for 3 minutes and 30 seconds
  • Wait for it to cool to touch and then remove it from the microwave
  • Place the acorn on its side on a baking tray
  • Position a large knife on a grove of the acorn and cut it into half.
  • Scoop out all the seeds and threads inside the squash
  • Start by rubbing 1 Tbsp of butter on the. Cut the remaining butter and place it inside the acorn
  • Cut the ginger in half and place inside each acorn
  • Brush the inside of the acorn squash with agave
  • Sprinkle turmeric powder on the acorn squash
  • Place oven for 45 min or until they pass the knife-test.
  • At about the 30 min mark of the acorn cooking, prepare the carrots

Prepare the carrots

  • Place crinkle carrots in a glass bowl
  • Add a few leaves of Rosemary and 1/8 tsp of pink salt to the carrots
  • Add 1 tsp of oil to the carrots and 1 tsp of oregano to the carrots. Mix well
  • Place carrots on a baking tray lined with aluminum foil and place them inside the oven, next to the acorn squash
  • When both squash and carrots are done, remove from the oven and let them cool to touch

Assembling the soup

  • Scoop out the acorn pulp using a round spoon.
  • In a food processor, add the carrots
  • Add 2 Tbsp coconut milk, 1 tsp of peeled ginger, 1 Tbsp agave and nutritional yeast to the processor
  • Mix well until everything is blended to a thick consistency
  • In a pan, add 1 tsp vegan butter or olive oil (optional)
  • Set the pan to medium heat and gently transfer the blended acorn squash in the pan. Mix a little coconut milk in the blender to remove any extra pulp.
  • Add 1/4 cup coconut milk and 1 cup of water.
  • Add 1/2 tsp ginger powder, 1 tsp of pink salt, 1 tsp agave and mix well
  • Cook on medium high heat for 5 minutes and then serve immediately

Notes

Calories information is approximate.

Nutrition

Serving: 3people