This Vegan Acorn Squash Soup is the perfect rainy day comfort food. It’s gluten-free, vegan, and whole30 approved. You’ll be sure to make this soup again and again.
I wanted to make a butternut squash soup for so long but always put it on the burner. Why? I have no idea. When I finally had this HUGE craving for it, I went to the store to buy ingredients I would need for it. Well, my luck with a craving…they were completely out of butternut squash. But, they had acorn squash. That’s how this delicious Vegan Acorn Squash Soup developed.
There are so many benefits to eating acorn squash. For starters, they have a ton of nutrients such as fiber, vitamin C, potassium, and magnesium. It’s also packed with antioxidants. Hello, glowing skin. Plus, it can help protect against certain chronic conditions like heart disease and diabetes.
Squash is one of the ultimate Fall staple veggies that can also be used in so many ways. Roast them up, use them as noodles for pasta, throw them in soups or smoothies, stuff them with other grains, meat, or veggies for a great meal. The possibilities are endless.
Sage is one of those herbs that screams Fall. I love the smell and flavor of sage. It’s earthy and something I use a lot during the Fall and Winter months. If you don’t have fresh sage, you can use dried sage that comes in a powder form.
This soup is so creamy good, but you do need a tasty topping to bring it all together. I opted for toasting pepitas or pumpkin seeds with a little limes zest and salt. I also wanted a hint of sweetness. You can use dried cranberries or even fresh pomegranate seeds would work in here.
Now get cooking! This Vegan Acorn Squash Soup will be the best cold weather comfort food staple. Enjoy!
XO,
Natalie
Related Blog Post: Gluten-Free Butternut Squash and Sage Pasta, Healing Lemon Chicken Soup with Homemade Bone Broth
Vegan Acorn Squash Soup
Vegan Acorn Squash Soup
Ingredients
- 2 acorn squash cut in half and seeds scooped out
- 4 loose carrots peeled and chopped
- 6 cups vegetable broth
- 1 yellow onion
- 2 sage leaves chopped
- 1 tsp fresh thyme chopped
- salt and pepper to taste
- 3 tbsp avocado oil
- 1/2 lime zested
- Toppings: Raw pepitas or pumpkin seeds dried cranberries
Instructions
- preheat oven to 400
- Line parchment paper on a baking sheet. Drizzle with a little olive oil and salt and pepper and place the squash cut side down. Bake for 45 minutes or until soft.
- In a dutch oven or large pot over medium heat, add 3 tablespoons of avocado oil and onions and saute for about 5 minutes. Next, add in the carrots and cook for another 5 minutes. Add in the thyme, sage, salt, and pepper to taste. and cook for about a minute.
- Pour in the vegetable broth and simmer for about 20 minutes.
- To make the toasted pepitas, add 1/2 cup of pepitas in a small skillet on low/medium heat with a dash of oil. Cook for about 5-10 minutes stirring a lot making sure it doesn’t burn. Remove from heat and add lime zest and a dash of salt to taste. Set aside.
- Once the squash is cooked, scoop out the flesh of the squash and add to the pot and cook for another 5 minutes.
- Using an immersive blender or you can pour soup into a regular blender, blend well.
- Top with dried cranberries and toasted pepitas.