Delicious Roasted Acorn Squash Soup with Bone Broth!
This creamy roasted acorn squash soup is a great way to use up extra acorn squash! My roasted acorn squash soup recipe is super healthy too! You can make my delicious and easy acorn squash soup recipe either in your oven or instant pot using avocado oil, onions, carrots, bone broth, cinnamon, nutmeg, and coconut milk!
Equipment
- Immersion blender
- Baking Pan
Ingredients
- 2 whole acorn squash
- 2 tablespoon avocado oil or olive oil
- 1 yellow onion, diced
- 2 carrots, chopped or baby carrots
- 1 bulb garlic
- 4 cups bone broth (chicken or beef) or vegetable broth
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup full fat coconut milk optional
- pink sea salt to taste
Instructions
HOW TO MAKE ROASTED ACORN SQUASH SOUP
- Line a sheet pan or baking tray with parchment paper.Add 2 acorn squash, cut in half with the seeds removed, the quartered onion, a handful of baby carrots or 2 whole carrots chopped.Add a bulb of garlic (wrapped in parchment paper to prevent burning).Drizzle all your vegetables with olive oil, salt, black pepper, and ground cinnamon.2 whole acorn squash, 2 tablespoon avocado oil, 1 yellow onion, diced, 2 carrots, chopped, 1 bulb garlic, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, pink sea salt to taste
- Roast acorn squash and vegetables in your oven until soft and starting to brown.
- Once your vegetables are roasted, scrape the acorn squash flesh into a pot. Add the rest of your roasted vegetables. Unwrap your garlic and squeeze the roasted garlic in.
- Finally, pour in 4 cups of bone broth.4 cups bone broth (chicken or beef)
- Use your immersion blender to puree completely.If you want your roasted acorn squash soup even creamier, you can surely stir in heavy cream, homemade cashew cream, or full fat coconut milk.Taste and add more salt, pepper, cinnamon, or nutmeg to your taste.Enjoy!½ cup full fat coconut milk
Video
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
HOW TO MAKE INSTANT POT ACORN SQUASH SOUP INSTEAD OF ROASTED:
- Cut each acorn squash in half. Scrape all of the seeds out. Add your 4 acorn squash halves to an instant pot or pressure cooker. Add 1.5-2 inches of water to the bottom of the pot. Pressure cook on high for 10 minutes, and the steam valve set to sealing on your instant pot. Once the timer is up, set the valve to venting to release the steam.
- Remove the lid and transfer your soft acorn squash to a bowl to cool while you sauté the onions.
- Set instant pot to sauté on medium heat. Heat the 2 tablespoons of oil.
- Add 1 diced yellow onion. Cook the onion until it is soft and translucent.
- Next, add the chopped carrot and minced garlic. Cook the carrot until it is soft.
- Next, add in the flesh of the acorn squash (scraped from the skin), 4 cups broth, ½ teaspoon ground nutmeg, and ½ teaspoon ground cinnamon.
- Cover again. Set valve to sealing and pressure cook on high for 10 minutes. Quick release the steam once the timer is up.
- Finally, add ½ cup full fat coconut milk and use your immersion blender to puree the soup.
- Season with sea salt to taste. Enjoy!
Nutrition
Serving: 1cupCalories: 174kcalCarbohydrates: 24gProtein: 5gFat: 8gPotassium: 750mgFiber: 4g
Tried this recipe?Let us know how it was!