One of the best parts of the cold months is alllll the soups! We really love this creamy acorn squash soup and I know you guys will too! It’s super creamy, flavorful, minimal ingredients, plant based, and really easy to make. It’s basically just roasting some veggies then throwing everything into a large stock pot and blending away. I mean, that’s reallllly easy, right?
If you make this recipe, please share by using the #naturallychelsrecipe and tagging me @naturallychelsbates on Instagram! I love seeing what you guys create and appreciate your support SO much!!! I hope you guys love this soup as much as my family and I do!
Acorn Squash Soup
A delicious plant based fall soup that is creamy and packed with flavor. This will easily become your new favorite soup this season with it's minimal ingredients, plant-based goodness, delicious flavor and it is super easy to make!
- 2 acorn squash
- 6 whole carrots
- 3 celery stalks
- 1 small onion
- 32 oz broth of choice one carton
- 1 can coconut milk
- 1 tsp sea salt
- 1/4-1/2 tsp black pepper
- 1/2 tsp herbs de provence
- 1 clove garlic
Preheat oven to 400 degrees F
Cut squash in half and scoop out seeds and "guts." Drizzle avocado oil, sea salt and pepper. Roast for an hour upside down on a baking sheet. Make sure it is completely soft when it's done roasting.
Chop onion, celery and carrot into large chunks and toss with avocado oil, sea salt and pepper. Spread on a baking sheet and roast for 30-45 minutes depending on the size. You want these to also be very soft when they are done so they blend smoothly.
Once all the veggies are done roasting, scoop the squash into a stock pot, add in the other veggies and all other ingredients. Place over medium-low heat.
Using an immersion blender, blend the soup until smooth and creamy. I do this for maybe 7-10 minutes depending.
Serve with my homemade garlic rolls!