Vegan Acorn Squash Soup

The weather in most parts of the US right now is frightful, so I thought that sharing an amazing recipe of a vegan acorn squash soup would be ideal.  This recipe is super easy and welcoming for the family or a dinner party starter.  No one will even know that it is a vegan dish.  I hope you enjoy this recipe as much as the guest at the dinner party that I prepared it for did.



4 to 6 acorn squash

1 tablespoon of olive oil

2 full sheet pans

1 cinnamon stick

1/2 cup of coconut milk

salt and pepper to taste

1/4 teaspoon freshly ground nutmeg

1 tablespoon vegan butter

roasted acorn squash seeds for garnish

1 cup of vegetable stock

1/4 teaspoon tumeric

1/4 cup of brown sugar



Preheat oven to 350 degrees F

Salt and pepper the Squash seeds that are on your sheet pan and place in the oven.  Check on them every 15 minutes and toss them so that they brown evenly.  You may add some Cajun spice to the seeds or whatever you prefer to spice them up…… Remove from oven and set aside for garnish



Cut the tops of the squash off and reserve for serving.  Scoop the seeds out and place on a sheet pan drizzled with olive oil to roast.  Drizzle olive oil on another full sheet pan and place the squash flesh side down.  Bake at 350 degrees F for 30 min., until the inside is soft but the shell is still firm.  Once the squash is cooked, carefully remove the flesh and place into a large pot.  Add the vegetable stock, the cinnamon stick, and the rest of the spices and cover.  Allow to simmer on a low flame for 20 minutes.  Uncover the pot and remove from heat. Remove the cinnamon stick.  With an immersion blender (if you do not have an immersion blender, an upright blender will work) blend all of the cooked ingredients until you have a smooth consistency.  Add the coconut milk and stir into the soup.  Pour the soup in the reserved shells, garnish with roasted seeds, place tops on, serve and enjoy.



This great soup can be paired with one of my favorite Argentinian Malbec’s


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