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Velvety Roasted Acorn Squash Soup is a delightful and nourishing dish that perfectly embodies the essence of fall. This creamy soup is not only a treat for the taste buds but also visually appealing, with its vibrant golden hue that adds warmth to any table setting. Acorn squash, the star ingredient, is in season during the cooler months, making it an ideal choice for cozy gatherings and family meals. Packed with nutrients, this soup provides a comforting and wholesome dining experience that is both easy to prepare and sure to impress your guests.

Roasted Acorn Squash Soup

Warm up this fall with a bowl of Velvety Roasted Acorn Squash Soup! This creamy, nutrient-packed dish highlights the natural sweetness of acorn squash, enhanced by aromatic spices like ginger and cinnamon. Perfect for cozy gatherings, it's easy to prepare and visually stunning with its vibrant golden hue. Enjoy it as a starter or a main course, paired with crusty bread or a fresh salad for a wholesome meal. Discover the comforting flavors that will impress your guests!
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Ingredients
  

2 medium acorn squashes, halved and seeds removed

2 tablespoons olive oil

Salt and pepper to taste

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 tablespoon maple syrup (optional, for sweetness)

Fresh thyme or parsley for garnish

Toasted pumpkin seeds for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Drizzle the flesh side of the acorn squashes with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.

      Roast the Squash: Roast the acorn squashes in the preheated oven for 30-40 minutes, or until the flesh is tender and lightly browned. Once they are done, let them cool slightly before scooping out the flesh.

        Sauté the Aromatics: In a large pot over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic, cumin, and coriander, cooking for another 2-3 minutes until fragrant.

          Combine Ingredients: Carefully add the roasted acorn squash flesh to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.

            Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Be cautious when blending hot liquids.

              Add Creaminess: Stir in the coconut milk (or heavy cream) and maple syrup if using. Adjust seasoning with more salt and pepper if necessary. Heat through.

                Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley and a sprinkle of toasted pumpkin seeds if desired.

                  Enjoy your delightful bowl of Roasted Acorn Squash Soup!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings