It’s that time of year when winter squash is popping up at all the farmer’s markets! I find that butternut squash tends to hog the spotlight, and while I love me a good bowl of vegan butternut squash soup, today I want to focus on another super delicious squash variety that you totally should be cooking with: acorn squash. Acorn squash is super sweet, just like butternut, but it has a slightly different taste, with more nutty notes that work really well when paired up with savory seasonings, which is why we’re using fresh herbs to flavor this soup. Acorn squash also has a scalloped body, so it’s not as easy to peel as butternut, so we’ll be roasting our squash to make it easier to work with. This also intensifies the flavor of the squash, making for an extra scrumptious soup!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Keep an eye on your squash and don’t let them burn. If they have some undercooked spots, that’s okay! Remember, you’ll be cooking them a second time by simmering them in the soup. Time to enjoy a big bowl of this luscious acorn squash soup! Pepitas make a great topping, but you could also try croutons, nuts, fresh herbs, or even some coconut bacon. This soup is great with some freshly baked bread. I especially love it with a big chunk of vegan cornbread or a vegan corn muffin.
More Fall Soup Recipes
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